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1.
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Measure the fruit pulp and place in a heavy medium nonreactive saucepan (do not use iron, copper, or brass).
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Add 1 cup sugar for each cup of pulp.
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Bring to a boil, reduce the heat to low, and simmer, stirring frequently, until the mixture thickens and sputters, 30 to 50 minutes.
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Add the lemon juice and cook, stirring for 2 minutes.
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2.
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Spread the fruit paste over a greased 13-by-9-inch baking pan or on a baking sheet to a 1-inch thickness.
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Let cool, then cut into squares or diamonds.
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Or form the warm fruit paste into 1-inch balls and, if desired, press a walnut half or blanched almond into each ball.
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Cover with waxed paper and let stand at room temperature overnight.
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If desired, dredge the candies in confectioners' or granulated sugar to coat.
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This helps to keep the candies from sticking together.
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Store between sheets of waxed paper in an airtight container at room temperature.
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Scatter 1 cup ground blanched almonds in a 13-by-9-inch baking pan or on a baking sheet, spread the fruit paste on top, and sprinkle another 1 cup ground almonds over the fruit paste.
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Cook 3 pounds (10 to 12 medium) coarsely chopped tart apples in 1 1/2 cups apple cider or water over medium heat until tender, 20 to 40 minutes.
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Drain and let cool.
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Press through a food mill or strainer.
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Or use 4 cups unsweetened applesauce.
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Soak 1 pound (about 3 1/4 cups) dried apricots in water to cover for at least 2 hours or overnight.
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Drain, reserving 1 cup of the soaking liquid.
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In a food processor or food mill, puree the apricots.
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Add the reserved soaking liquid.
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Puree and strain 2 pounds (about 7 cups) stemmed blackberries, mulberries, or raspberries.
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Add 1 cup water.
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This Indian adaptation of the Middle Eastern confection is called kamrooden in Calcutta.
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Use 4 cups strained mango pulp (about 4 pounds or 8 medium mangoes).
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Halve and pit 2 pounds fresh peaches or apricots.
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Poach in boiling water for 15 minutes.
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Drain, peel, and puree.
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If desired, stir 1 teaspoon almond extract into the thickened paste.
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Cook 3 pounds peeled, cored, and chopped pears in 1 1/2 cups water over medium heat until tender, about 30 minutes.
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Drain and let cool.
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In a food processor or food mill, puree the pulp.
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Among Greek, Syrian, and Iraqi communities, quince preserves (kylthoni glyko) and candied quinces are served on Rosh Hashannah and Passover.
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Peel and slice 3 pounds (about 8 medium) hard and slightly unripe quinces.
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Cook in 1 1/2 cups water over medium heat until tender, about 30 minutes.
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Drain and let cool.
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Mash the pulp and press through a strainer.
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Cook 2 pounds peeled and chopped quinces and 1 pound peeled, cored, and chopped apples in 1 1/2 cups water over medium heat until tender, about 30 minutes.
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Drain and let cool.
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In a food processor or food mill, puree the pulp.
