Fruit in Syrup

Fruits may be preserved in syrups of varying strength depending on how long you wish to keep them and how sweet you want the end result to be. They are generally blanched or cooked in syrup, then preserved in a sealed jar covered in syrup, often thickened. The blanching and cooking process may be repeated multiple times, for a more candied fruit, or just once, for a fresher presentation. In general, the longer the cooking and the thicker the syrup, the longer the keeping.