Florida Cooperative Extension


of sugar and boil to 2180 F. or until fruit is clear. If fruit is not
clear, cook at this temperature until clear. This temperature is
maintained as long as desired by the addition of boiling water at
necessary intervals. Let stand in this syrup at least 24 hours.
The fruit should be kept weighted down below the surface of the
syrup at all times. A dinner plate may be used.
 3. At the end of 24 hours cook to 224 F. or 107 C. Seal while
 hot. To make a marketable product, keep this preserve sealed for
 at least six weeks before finishing. The process of crystallizing
 fruit will give the most satisfactory results if it is extended over
 a period of several weeks, at least.
 If the fruit does not appear clear, plump and glistening in the
 last stages of the syruping, it may be improved by bringing syrup
 to a boil and boiling gently 10 to 15 minutes. Boil the fruit in
 the last syrup for several minutes, pack hot, into hot jars or cans,
 and seal immediately to avoid any chances of fermentation oc-
 curring during the storing period.
 If crystals of sugar appear during this time, heat until they
 dissolve before draining the fruit to dry to make ready for finish-
 ing coat.
 4. After storing the fruit for several weeks (or months) re-
move from the syrup, dip for a moment in hot water to clear the
surface from adhering syrup, and dry for about 24 hours at room
temperature in hot sunshine or in an evaporator at 100 to 120 F.
 5. Allow about 3 lbs. sugar and 1/2 pint water for about 4 pounds
of fruit. Mix well and bring slowly to a boil, dissolving all the
sugar. Cook without stirring to 2280 F. The sides of the kettle
should be brushed with a fondant brush or wiped with a damp
cloth to keep down crystals. Remove carefully from fire, keeping
kettle covered with damp cloth. The fruit may be dipped in the
same kettle, or a portion removed and used for dipping until the
syrup appears cloudy, when a new batch must be taken from the
warm, clear syrup. Unless the dipping syrup is kept fresh and
clear, the coating on the fruit will appear white and opaque.
 The pieces of candied fruit may be dipped, then lifted with two
forks and placed on a wire rack or tray to drain and dry in hot
sunshine or in the evaporator, being turned occasionally if needed,
so that they will dry evenly on all sides.
 Wooden boxes, lined with oiled or moisture-proof cellophane
paper, are considered the best type of containers for packing
candied fruit and fruit pastes. These candied fruits do not keep
well over a long period of time, even if stored under the best
conditions. Hence, the storage period should not exceed two or
three months.