Simmer the strips of peel in water to cover for about 10 minutes and drain.

Cover with water again until the peels are just floating, then pour that water into a measuring cup.

Take note of how much there is, then add that water back to the pan along with the same amount of sugar.

Cook for 40 to 50 minutes, until the pith looks translucent. Lift the peel out onto a rack set over a baking tray and let cool and harden for a few hours. Store in the refrigerator – will keep for months and months. (Save the syrup for drinks! Just add soda water.)