How to candy Pears, Apricots, Plums, and Pippins

How to candy Pears, Apricots, Plums, and Pippins (a type of apple).

  • Pare the fruit.
  • Lay the fruit out in a pan or baking sheet and strew sugar on top of it.
  • Place the pan in an oven 350 degrees F.
  • Pour off the accumulated juices and turn the fruits.
  • Sprinkle with sugar and rose water.
  • Do this 3 or 4 times until the fruits are almost dried.
  • Turn down the oven heat to low.
  • Lay them out on a wire rack and place them back into the warm oven.
  • Keep the fruits in the oven until they are fully dried out.
    The candied fruits should be good for a year.

A Queens Delight: The Art of Preserving, Conserving and Candying. As also, A right Knowledge of making Perfumes, and Distilling the most Excellent Waters. LONDON. Printed by E. Tyler, and R. Holt. 1671.
“Take of these fruits being pared, and strew sugar upon them, as you do flower upon frying fish; then lay them on a board in a Pewter dish, so put them into an Oven as hot as for Manchet; as the liquor comes from them, pour forth, turn them, and strew more Sugar on them, and sprinkle Rose-water on them, thus turning and sugaring of them three or four times, till they be almost dry, then lay them on a Lettice Wire, or on the bottom of a sieve in a warm Oven, after the bread is drawn out, till they be full dry: so you may keep them all the year.”

A Book of Fruits and Flowers: Of Plums

Plums

 

The best way to dry Plums.

Take yourPlums when they are full growne, with the stalks on them, but yet green, split them on the one side, and put them in hot water, but not too hot, and so let them stand three or four hours, then to a spoonfull of them, take three quarters of a pound ofsugar, beaten very fine, and eight spoonfulls of water to every pound, and set them on hot embers till the sugarbe melted, and after that boyle them till they be very tender, letting them stand in that Syrupe three dayes to plump them; then take them out, wash the Syrupe from them with warm water, and wipe them with a fine linnen cloath, very dry, and lay them on plates, and set them to dry in a Stove, for if you dry them in an Oven, they will be tough.

To Preserve Damsons.

TakeDamsonsbefore they be full ripe, but new gathered off the Tree, allow to every pound of them a pound ofsugar, put a little Rose-water to them, and set them in the bottome of your pan, one by one, boyle them with a soft fire, and as they seeth strew yoursugar upon them, and let them boyle till the Syrupe be thick enough, then while the Syrupe is yet warme, take the Plumsout, and put them in a gally pot, Syrupe and all.

To Preserve Bullasses as green as grasse.

Take yourBullasses, as new gathered as you can, wipe them with a cloath, and prick them with a knife, and quaddle them in two waters, close covered, then take a pound of Clarifiedsugar, and a pint ofApple water, boyle them well together (keeping them well scummed) unto a Syrupe, and when yourBullases are well dript from the water, put them into the Syrupe, and warm them three or four times at the least, at the last warming take them up, and set them a dropping from the Syrupe, and boyle the Syrupe a little by it selfe, till it come to a jelly, and then between hot and cold put them up to keep for all the year.

To Preserve Pares, Pare-Plums, Plums.

First take two pound and a halfe of finesugar, and beat it small, and put it into a pretty brasse pot, with twenty spoonfulls of Rose-water, and when it boyleth skim it clean, then take it off the fire, and let it stand while it be almost cold, then take two pound of Pare-plums, and wipe them upon a faire cloath, and put them into your Syrupe when it is almost cold, and so set them upon the fire againe, and let them boyle as softly as you can, for when they are boyled enough, the kernels will be yellow, then take them up, but let your Syrupe boyle till it be thick; then put your Plums upon the fire againe, and let them boyle a walme or two, so take them from the fire, and let them stand in the vessell all night, and in the morning put them into your pot or glasse, and cover them close.