• Day 1
  • 2 cup water
  • 2/3 cup sugar
  • 1/2 cup white corn syrup
  • 1 1/2 lbs prepared fruit
  • 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!

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Submitted 6/13/05.
Source: Internet
Submitted By: Marlen
Glaceed Fruit and Fruit Syrup