Most of the fruits are first prepared by being blanched, that is, boiled in water; they are then drained and put into boiling syrup, where they remain for a day. The syrup
being now weakened with the juice of the fruit, it is poured off, more
sugar is added, and it is reduced again to syrup by boiling, and poured
hot over the fruit: this is continued until it is fully saturated with
sugar, which may be known by the syrup being no longer weakened with the
juice of the fruit. Keep them in a dry but not warm place, as too much
heat will cause them to ferment, more especially if they are not fully
incorporated with sugar; nor in a damp place, or they will become
mouldy.
