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6.6.6 Candying fruits




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This article is from the Food Preserving FAQ, by Eric Decker ericnospam@getcomputing.com with numerous contributions by others.

6.6.6 Candying fruits

>From Ellen Wickberg :
Martha wanted the candied fruit instructions, so here they are.

Choose firm ripe fruit. Peel, then core peaches or pears and cut into quar-
ters, pit cherries, cut small thin wedges of pineapple, can leave small crab-
apples whole, apricots and plums should be pricked several times to the
centre with a fork.

Cover the fruit with boiling water and simmer until just tender (test this
with a skewer). This should take about 10-15 mins for firm fruits, 3-4 for
tender ones. Test this frequently - over cooking makes fruit squashy, while
undercooking makes them dark and tough. Drain fruit into a large bowl, but
save the cooking water.

For each 1 lb of fruit make a syrup combining 5 fluid oz of the water in
which fruit was cooked and 6 ozs (by wt) of sugar. Stir until the sugar dis-
solves and then bring to boil.

Pour the boiling syrup over the cooked, drained fruit. If you have insuf-
ficient syrup to cover the fruit, make up some more (same proportions as
above) with water. Note how many times you have to do this. Weight down the
fruit with a plate, and leave the fruit in the syrup for 24 hours.

On the 2nd day: drain the syrup into a saucepan, add 2 oz sugar for each
original 5 fluid ozs of water, bring to the boil and pour again over the
plate. On the 3rd day, 4th day, and the 5th day repeat what you did on the
2nd day.

On the 6th day, add 3 oz of sugar for every original 5 fluid oz of water,
heat and stir to dissolve in the saucepan. Add the drained fruit and boil
for 3-4 minutes and then put all back in bowl. Leave for 48 hours. On the
8th day, follow the day 6 instructions and then leave the fruit for 4 days.
If you notice that the syrup is still thin as it is cooling on the 8th day,
repeat the instructions for day six again before leaving it to soak for the
4 days.

At this point you can leave it in the heavy syrup for up to 3 weeks OR remove
from the syrup after the 4 days, drain on wire rack (put a sheet below to
catch the drips). The instructions then say to dry in a cool oven, but I
don't, usually just air dry. Pack or put in sugar to coat and then pack.
Keep in cool place. Have fun. Ellen

 

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