Glaceed Fruit and Fruit Syrup

Fruits that glace well are Apples, apricots, cherries, peaches, pears, pineapple, plums, blueberries, and strawberries. Wash, pit and slice fruit such as apples, peaches etc. Pit cherries and halve strawberries. Combine all ingredients except fruit in a large saucepan. Bring to a boil. Add fruit. Heat syrup-fruit mixture to 180 degrees on candy thermometer. Remove from heat. Cool. Cover and let stand at room temp overnight. Day 2 1 1/4 cup sugar Carefully remove fruit from syrup with a slotted spoon. Add sugar to syrup, bring to a boil. Skim off any floaties that may accumulate. Add fruit back in and bring temp back up to 180degrees. Remove from heat, cool and let stand overnight. Day 3 2 cup sugar Repeat process from day 2. Day 4 1 cup sugar Repeat process from days 2 and 3. After day 4 remove fruit from syrup. Blot and dehydrate for a delicious fruit candy. Glaceed fruit takes 1/4 the time to dehydrate due to the high sugar content. Bring the syrup to a boil, skim and pour into hot sterilized canning jars or bottles with a snapping lid with a rubber ring. Makes a great X-mas present with some homemade pancake or waffle mix for X-mas morning breakfast!