Dried Fruits

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Ingredients 8 ingredients

Contains Sulphites Read from the ingredients, not verified. Check labels.

Keep children and pets away from the hob and the oven, and keep oven gloves and a lid within reach.

Boiling water and steam. Turn pan handles inward, away from the edge of the hob. Lift lids away from you, and pour hot water away from your body: steam burns too.

Wash the fruit very thoroughly.
If it is first soaked for five minutes and then washed, it will clean more thoroughly.
To each cupful of fruit add two cupfuls of water and let it soak for at least six hours.
It is better if soaked ten hours.
Add the sugar and bring all to a boil.
Put it into a cooker for from two to twelve hours, depending upon the fruit.
Prunes are improved by long cooking, apples are not injured by it, but peaches or apricots, which are more attractive if they are not broken to pieces, will be better if removed as soon as they are perfectly soft.
The amount of sugar varies for different fruits;
apricots, prunelles, and such sour fruits requiring about one cupful of sugar for each pint of dried fruit;
prunes, peaches, and apples requiring from one-fourth to one-half as much.