Cut peel into strips or petals. Add enough water to cover. Boil 15 to 20 minutes. Drain peel, cover again with water and repeat boiling procedure. Repeat boil and drain procedure three times in all. Measure drained peel, and for each pint of peel add 2 cups sugar, 1-1/2 cups water and 1/8 tsp. salt. Cook slowly in open kettle until syrup is quite heavy. Do not overcook or carmelize. When done, remove from heat and for each pint of peel and syrup, measure 1/2 envelope (1/2 tbsp.) of unflavored gelatin. Soften gelatin in 2 tbsp of cold water. Add softened gelatin to peel, stir, Let stand in syrup until cool. Drain and roll pieces in sugar.

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