Candy is prepared in the same manner as described for preserves, except that citric acid should not be added in the syrup.

When the preserve is ready, keep it for about 20 days and then heat the preserve for 5 minutes and take the fruits out from the syrup.

Ground sugar is then sprinkled on the fruits and the fruits are alowed to dry at room temperature. Candy is ready for use.

DATE: May 1995

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