Wash fruit under cold running water; drain and pat dry.



To peel fruit, remove ends of oranges and lemons. Cut each fruit in quarters and carefully remove peels from flesh (fruit flesh can be saved for juicing or fruit salad). Carefully remove any remaining white pith using a paring knife. Cut citrus peels into large (½ -¾ inch) pieces.

Fill medium saucepan with water and bring to boil over high heat. Add citrus pieces and blanch for 5 minutes.

Drain citrus pieces with fine mesh strainer and rinse with cold water. Repeat blanching and straining process, set aside, and pat dry any excess water. Prepare a sheet pan lined with parchment paper.

Combine 3 cups sugar and the water in a medium saucepan and bring to a boil, stirring until sugar dissolves. Add blanched citrus pieces and reduce heat. Simmer mixture for 1 hour.

Turn off heat and use a slotted spoon to remove citrus pieces. Set on sheet pan. Preheat oven to 200°F and bake citrus pieces for 1 hour.

Combine remaining sugar and citric acid in a bowl and whisk together.

Toss peels in sugar mixture, shaking off excess. Place on clean sheet pan and allow to dry overnight before storing in jars. Refrigerate and enjoy within 3 weeks!