Recipe Archives->Preserving->Glaceed Fruit

Glaceed Fruit and Fruit Syrup

Day 1
2 cup water
2/3 cup sugar
1/2 cup white corn syrup
1 1/2 lbs prepared fruit

Fruits that glace well are Apples, apricots, cherries, peaches,
pears, pineapple, plums, blueberries, and strawberries.  Wash, pit
and slice fruit such as apples, peaches etc.  Pit cherries and
halve strawberries.

Combine all ingredients except fruit in a large saucepan.  Bring
to a boil.  Add fruit.  Heat syrup-fruit mixture to 180 degrees on
candy thermometer.  Remove from heat.  Cool.  Cover and let stand
at room temp overnight.

Day 2
1 1/4 cup sugar

Carefully remove fruit from syrup with a slotted spoon.  Add sugar
to syrup, bring to a boil.  Skim off any floaties that may accumulate.
Add fruit back in and bring temp back up to 180degrees.  Remove
from heat, cool and let stand overnight.

Day 3
2 cup sugar

Repeat process from day 2.

Day 4
1 cup sugar

Repeat process from days 2 and 3.

After day 4 remove fruit from syrup.  Blot and dehydrate for a
delicious fruit candy. Glaceed fruit takes 1/4 the time to dehydrate
due to the high sugar content.

Bring the syrup to a boil,  skim and pour into hot sterilized
canning jars or bottles with a snapping lid with a rubber ring.
Makes a great X-mas present with some homemade pancake or waffle
mix for X-mas morning breakfast!

Printable version: glaceed-fruit.txt.