Candied fruit and crystallised flowers

Appears in

The Farmhouse Kitchen

The Farmhouse Kitchen

By Mary Norwak

Published 1991

  • About
Few farmers’ wives in time past had the leisure or inclination for the elaborate processes of candying and crystallising for decoration; but they knew the value of saving the delicate flavour of flowers, herbs and the rare and treasured citrus fruit for special occasions in simple preserves. Sometimes they reduced the thick fruit pulp left from jelly-making and cooked it with sugar to make chewy sweetmeats, or candied the homely marrow too.