Method of making a fruit confection

Claim 1

A METHOD OF MAKING A FRUIT CONFECTION FROM FRUITS HAVING A FIBROUS STRUCTURE IN THEIR RAW STATE WHICH COMPRISES FIRST CUTTING THE FRUITS INTO PIECES OF DESIRED SIZE, IMMEDIATELY IMMERSING THE CUT FRUIT PIECES IN SALT WATER, THEREAFTER TRANSFERRING THE PIECES TO A COLD WATER SUGAR SOLUTION AND SOAKING THE PARTICLES IN THE COLD WATER SUGAR SOLUTON UNTIL THE PIECES ARE THOROUGHLY IMPREGNATED WITH SAID SOLUTION, THEREAFTER TRANSFERRING THE IMPREGNATED FRUIT PIECES INTO A PREVIOUSLY BOLED COLD SUGAR SYRUP AND BOILING THE SYRUP WITH THE FRUIT PIECES THEREIN UNTIL THE FRUITS ARE COOKED TO A SEMI-TRANSULCENT STATE, ABOUT 45 MINUTES, COOLING THE SYRUP AND FRUIT PIECES TO ABOUT 150 DEGREES F., THEN REMOVING THE FRUIT PIECES FROM THE SYRUP AND DRYING THEM IN HOT AIR AT A TEMPERATURE BELOW CARAMELIZATION TEMPERATURE OF THE SUGAR UNTIL THEY SHOW NO LOOSE MOISTURE WHEN BROKEN.

Claim 2

A METHOD OF MAKING A FRUIT CONFECTION FROM FRUITS HAVING A FIBROUS STRUCTURE IN THEIR RAW STATE WHICH COMPRISES FIRST CUTTING THE FRUITS INTO PIECES OF DESIRED SIZE, IMMEDIATELY IMMERSING THE CUT FRUIT PIECES IN SALT WATER, THEREAFTER TRANSFERRING THE PIECES TO A COLD WATER SUGAR SOLUTION AND SOAKING THE PARTICLES IN THE COLD WATER SUGAR SOLUTON UNTIL THE PIECES ARE THOROUGHLY IMPREGNATED WITH SAID SOLUTION, THEREAFTER TRANSFERRING THE IMPREGNATED FRUIT PIECES INTO A PREVIOUSLY BOLED COLD SUGAR SYRUP AND BOILING THE SYRUP WITH THE FRUIT PIECES THEREIN UNTIL THE FRUITS ARE COOKED TO A SEMI-TRANSULCENT STATE, ABOUT 45 MINUTES, COOLING THE SYRUP AND FRUIT PIECES TO ABOUT 150 DEGREES F., THEN REMOVING THE FRUIT PIECES FROM THE SYRUP AND DRYING THEM IN HOT AIR AT A TEMPERATURE BELOW CARAMELIZATION TEMPERATURE OF THE SUGAR UNTIL THEY SHOW NO LOOSE MOISTURE WHEN BROKEN.