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Recipe: Candied Fruit

Preserving - Fruit
Candied Fruit

2 cups sugar
1 cup fruit
1 cup water

Use canned, preserved, or freshly cooked fruit. Drain thoroughly.

Combine sugar and water. Boil to soft ball stage (234 - 238 F).

Add fruit and simmer until clear. Allow to stand in syrup overnight.

Drain thoroughly. Roll in granulated sugar. Place on cake rack. Dry in very slow oven (250 F) until surface is firm.

Peaches, apples, prunes, figs, quinces, citron, plums, cherries, and apricots may be used. Dried fruits as well as fresh fruits may be prepared and candied.
MsgID: 203625
Shared by: Linda Lou,WA
In reply to: ISO: directions for making candied cherries
Board: Canning and Preserving at Recipelink.com
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Reviews and Replies:
1 ISO: directions for making candied cherries
  Pat Alabama
2 Recipe: Candied Fruit
  Linda Lou,WA
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