Wash the fruit very thoroughly. If it is first soaked for five minutes
and then washed, it will clean more thoroughly. To each cupful of fruit
add two cupfuls of water and let it soak for at least six hours. It is
better if soaked ten hours. Add the sugar and bring all to a boil. Put
it into a cooker for from two to twelve hours, depending upon the fruit.
Prunes are improved by long cooking, apples are not injured by it, but
peaches or apricots, which are more attractive if they are not broken to
pieces, will be better if removed as soon as they are perfectly soft.
The amount of sugar varies for different fruits; apricots, prunelles,
and such sour fruits requiring about one cupful of sugar for each pint
of dried fruit; prunes, peaches, and apples requiring from one-fourth to
one-half as much.