Remove from the heat, press a piece of baking paper to the surface of
the fruit and leave overnight at room temperature.

In ant-prone conditions, leave in the fridge overnight lest you wake to a pot
teeming with the little sugar fiends.

The next day, pluck the fruit out of the syrup and set aside in a bowl.

Bring the syrup to the boil and hand whisk in the 300 g (10½ oz)
caster sugar. Return the fruit to the pot and, on a constant and more
energetic simmer, cook for 1 hour. The syrup will thicken and a
blanket of foam will be bubbling over the fruit. Keep watch, and don’t
let the syrup reduce and start caramelising and colouring.

Pluck the citrus pieces out of the syrup and lay them on a cooling
rack over a shallow tray to drip dry. Leave out overnight uncovered
(or chill, if your kitchen is ant prone).

Optional finish for extra sweetness: roll the finished pieces in more
caster sugar.

Pack down and store in the fridge, ready to add pops of handmade
citrus chew to your baking.