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1
Wash the fruit, peel, and slice if necessary (leave small fruits such as figs, plums, and prickly pears whole).
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2
Prick the fruit in a few places with a skewer or needle (sterilize the needle by heating it over a flame for a couple of minutes).
-
3
Combine the water and calcium oxide in a large bowl and stir to dissolve.
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4
Add the fruit.
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5
Allow to soak overnight in a dry place.
-
6
Strain and rinse the fruit very well under cold water.
-
7
Place the fruit in a large pot and add cold water to cover.
-
8
Add 4 1/2 cups of the sugar and cook at a constant soft simmer, without letting it come to a boil, for 1 hour.
-
9
Remove from the heat, cover the pot with a lid, and allow to sit overnight.
-
10
Add 1/2 cup of the remaining sugar to the pot and bring to a boil.
-
11
Reduce the heat to maintain a simmer and cook for 1 hour.
-
12
Remove from the heat, cover the pot with a lid, and allow to sit overnight.
-
13
Repeat the same process the next day with the remaining 1/2 cup sugar.
-
14
Remove the fruit with a slotted spoon and drain on a wire rack.
-
15
Cook the remaining syrup over medium heat until it has reduced to a thick, honeylike consistency, about 5 minutes.
-
16
Pour the syrup over the fruit while still on the rack.
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17
Allow to dry out in the sun for 1 to 2 days.
-
18
Store in an airtight container in a cool, dry place for up to 1 year.
