1/2 kg prepared fruit of choice*
2-1/2 cups boiling water
3-2/3 cups sugar to be added gradually
• Place the fruit and water in a pan and cook fruit until just tender.
• Drain off the syrup, reserving 2 cups.
• Place the fruit in a heatproof bowl.
• Pour the reserved syrup back into the saucepan and add 1-1/4 cups of sugar.
• Heat and stir until sugar is dissolved.
• Bring to boil and then pour over the fruit.
• Cover the bowl and fruit soak for 24 hours.
• Each day, strain the syrup into a saucepan, leaving the fruit in the bowl.
• Add 1/4 cup of sugar to the syrup and heat until sugar dissolves completely.
• Bring syrup to boil and pour over the fruit.
• Cover the bowl and leave for 24 hours.
• Strain the syrup into a saucepan.
• Add 1/3 cup of the sugar and heat until sugar dissolves completely.
• Add the fruit, bring to the boil, then reduce the heat and simmer for 3 minutes.
• Return the fruit and syrup to the bowl and cover.
Day 9: Do nothing
Day 10: Repeat of Day 8.
• Leave the fruit in the syrup. Syrup will be very thick and heavy.
• The fruit has been in thick syrup for 4 days. Drain the fruit well. Do not discard the syrup; there are many uses for it. The peach syrup I have left for instance will be added to the plums I will be preserving next.
• Roll the fruit into sugar and place on a wax paper lined tray to dry.
• Keep candied fruit in a cardboard box lined with wax paper, because mould could form if placed in an airtight container.