Take as much Sugar as they do weigh and somewhat more and beat it very
fine take a preserving pan or skillet lay a lay of Sugar and a lay of
the fruit till you have laid all then take 6 spoonfulls of fair water
as much as will wet the bottom of your pan then boyle them as fast as
you can untill they be clear then boyle the sirrop until it will button
upon a dish side then when they are cold pot them up together.