Candied Fruit

Candied Fruit


6 people made this

Keep your candied fruit and peel in a wooden or cardboard box lined with nonstick baking paper. Mould may form in an airtight container.

Lynn Cole

Serves: 10 

  • 500 g prepared, fresh, ripe but firm fruit, such as pineapple, peeled, sliced and cored; peaches, nectarines or apricots, halved, skinned and stoned; plums, halved and stoned; or cherries, stoned
  • 2 1/2 cups boiling water
  • About 3 1/2 cups sugar

Preparation:14days  ›  Cook:7hours  ›  Ready in:14days7hours 

  1. Put the fruit and boiling water into a pan and cook until just tender. Drain off the liquid, reserving 2 cups. Put the fruit in a heatproof bowl. Pour the liquid into a saucepan, add 1 1/4 cups of sugar and stir over low heat until dissolved. Bring to the boil and pour over the fruit. Cover and soak for 24 hours.
  2. Days 2–7: Each day, strain the syrup into a heavy-based saucepan, leaving the fruit in the bowl. Add 1/4 cup of sugar to the syrup and stir over low heat until dissolved completely. Bring to the boil and pour over the fruit, submerging it fully. Cover and leave for 24 hours.
  3. Day 8: Strain the syrup into a saucepan, add 1/3 cup of the sugar to the syrup and stir over low heat until dissolved. Add the fruit, bring to the boil, then reduce the heat and simmer for 3 minutes. Return the fruit and syrup to the bowl, cover and leave for two days.
  4. Day 10: Repeat Day 8, adding the remaining sugar, and leave for four days. By then, the syrup should be very thick and heavy – if not, repeat the last process.
  5. Day 14: Drain the fruit, place on a wire rack and leave in a dry, warm place for several days, or until no longer sticky.


Note that the quantity of sugar given is for candying 500 g of any single fruit. Candy fruits separately.

Recently Viewed

Reviews (0)

Write a review

Click on stars to rate

More Collections