Small Sugar Fruits

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Small Sugar Fruits
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Health Score:
4 / 100
Difficulty:
moderate
Difficulty
Preparation:
7 d. 2 h.
Preparation
Calories:
5
calories
Calories

Nutritional values

1 <none> contains
(Percentage of daily recommendation)
Calorie5 cal.(0 %)
Protein0 g(0 %)
Fat0 g(0 %)
Carbohydrates1 g(1 %)
Sugar added1 g(4 %)
Roughage0 g(0 %)
Vitamin A0 mg(0 %)
Vitamin D0 μg(0 %)
Vitamin E0 mg(0 %)
Vitamin K0 μg(0 %)
Vitamin B₁0 mg(0 %)
Vitamin B₂0 mg(0 %)
Niacin0 mg(0 %)
Vitamin B₆0 mg(0 %)
Folate0 μg(0 %)
Pantothenic acid0 mg(0 %)
Biotin0 μg(0 %)
Vitamin B₁₂0 μg(0 %)
Vitamin C0 mg(0 %)
Potassium1 mg(0 %)
Calcium0 mg(0 %)
Magnesium0 mg(0 %)
Iron0 mg(0 %)
Iodine0 μg(0 %)
Zinc0 mg(0 %)
Saturated fatty acids0 g
Uric acid0 mg
Cholesterol0 mg
Complete sugar1 g

Ingredients

for
450
Ingredients
16 ozs Candied fruit (e. g. plums, greengages, etc.)
1.333 cups water
2 ½ cups sugar
How healthy are the main ingredients?
sugar
Product recommendation
Fruits must be unblemished

Preparation steps

1.
Put the fruits in a shallow dish in a single layer.
2.
Heat the water and 175g|6oz sugar in a pan over a low heat until the sugar has dissolved. Pour over the fruit and leave for 24 hours.
3.
Drain the syrup from the fruit through a sieve into a pan. Return the fruit to the dish. Dissolve 55g|2oz of the sugar in the fruit liquid in the pan over a low heat, the pour over the fruit. Leave for 24 hours.
4.
Repeat each day for a further 3 days until day 6.
5.
On day 6 dissolve 75g|3oz sugar in the syrup, pour over the fruit, cover and leave for 24 hours.
6.
Repeat on day 7.
7.
Heat the oven to its lowest setting.
8.
Place the fruit on a rack on a alrge baking tray and leave to dry in the oven, with the door slightly open for 45 minutes. Leave to cool completely.
9.
Pack into tissue lined boxes when cold. Eat within 6 months.