I have been anxiously waiting for my Buddha's hand citron to grow nicely without anyone disturb the fruits. Last year, I was so upset because my gardener move the pot and broke all the fruit,
and ruined my plan to turn them into candy. So, I told him to resist of moving the pot, and not even to go near the pot.
This year, I am pretty please that it grows exceeded my expectation. The fruits are humongous and healthy.
The photo shown above, the fruit weight exactly 2 pounds. Can you imagine how big it is? I am so happy. My son was so impressed, he also took photo out of this citrus.
Recipe adapted from David Lebovitz' Glazed Citron
makes 900 grams
900 grams Budha's hand citron
pinch of salt
1400 grams sugar
1½ litres water
120 g light corn syrup
Cut Buddha's hand citrus into sections and place them in a large pot. Pour a lot of the water over it, add pinch of salt. Bring to a boil over medium high heat. As soon as the water comes to a boil, reduce the heat to low, and let it simmer for an hour or so, or until the citrons sections are translucent. Remove from the heat, drain the citron into a colander, and rinse with cold water.
In the same pot, add sugar, 1½ litres water, and corn syrup. Bring the pot back to the stove. Turn the heat to medium high. As soon as the syrup become boil, reduce the heat to low an add the citrons. Gently simmer for 20 minutes. Remove from the heat, cool at room temperature for 12 hours, or overnight.
The following morning (day2), bring the citrons back to simmer for 20 minutes. Remove from the heat, cool at room temperature for 12 hours or overnight. Repeat this process 3 more times (days). On day 6, bring it back to simmer for 20 minutes until temperature reads 240℉. Remove from the heat and leave it to cool at room temperature for 12 hours or overnight.
The following day, or after it get cooled for 12 hours, or overnight, remove the citrons onto cooling rack, and let stand for another 8 hours.