76 

 CRYSTALLISING FRUITS. 



This mode of preserving is adopted to some extent in Europe for 

 several fruits, and it may be successfully practised with most kinds. 

 The theory of crystallising is to extract the watery juices from the fruit 

 and replace them by sugar. In the first place, the fruit should be 

 carefully selected, so that it is perfectly uniform in ripeness and texture. 

 The mode of preparation will, as a matter of course, depend upon the 

 fruit, and some kinds require very different treatment to others. Berry 

 fruits, such as Strawberries, Raspberries, Blackberries, &c., must be left 

 whole. Apricots, Peaches, Nectarines, Plums, Cherries and Date Plums 

 should be halved, and the stones removed. Loquats should have their 

 seeds removed. Apples, Pears and Quinces should be peeled, cored and 

 sliced. Small Tomatoes may be left whole, medium-sized ones halved, 

 and large specimens sliced. In preparing the peel of Oranges, Lemons and 

 Citrons, the fruits are at first quartered and soaked in a strong brine of salt 

 Liid water, after which they are thoroughly washed to extract the saline 

 matter before the syrup is applied. Small Oranges of the Kumquat and 

 Mandarin sections are crystallised whole, or they may be halved. When 

 whole fruit is treated, the process of crystallising will be facilitated by 

 puncturing the Oranges with wires, which enables the syrup to penetrate 

 more freely. All fruits should be sufficiently ripe for their flavours to 

 be fully developed. 



When the fruit has been prepared in whatever form may be necessary, 

 in accordance with the foregoing directions, it should be placed in 

 baskets, boxes or buckets, with perforated bottoms or sides, and plunged 

 into boiling water. The object of this is to dilute the juices, and 

 facilitate their extraction. Care must be taken that the fruit is not 

 immersed too long, as if so it will become partially cooked. On the 

 other hand, if immersed for too short a time the juice is insufficiently 

 extracted, and the absorption of syrup is checked. This is the most 

 important part of the process, and expertness can only be obtained by 

 practice. Asa rule, the softer and smaller the fruit the less time should 

 it be immersed in the boiling water. The next operation is to place the 

 fruit in earthern pans or jars, and cover it with a prepared syrup. In 

 the case of Raspberries and other small, soft fruits, a thick syrup may 

 be used, as it will be readily absorbed. With larger and harder fruits 

 a weaker syrup should be used at first, as the sugar is absorbed more 

 slowly. Afterwards a thicker syrup will be necessary. In making the 

 syrup it is necessary to use white sugar. The fruit and syrup is allowed 

 to remain in the pans for several days, according. to its size, softness and 

 kind. It must be carefully watched, and if there are signs of fermenta- 

 tion the fruit should be heated to the boiling point, to check the working, 

 This process must be again repeated, if necessary, till the operation is 

 complete. The time necessary to complete the process of crystallisation 

 will, as a matter of course, vary according to the nature of the fruit, and 

 will range from two to six weeks. When the operation is complete the 

 fruit should be lifted from the syrup and allowed to dry slowly. After 

 it is dry it should be again dipped in a thick, hot syrup, and allowed to 



