Place the fruit in a wire basket or a piece of butter-muslin and immerse in boiling water. When the skins loosen remove them from the water and peel them. Weigh the fruit and allow one pound of sugar for every pound of fruit. Place the fruit in alternate layers with the sugar in a basin and allow to stand until the following morning. Next morning draw off the juice which has formed, boil it, and remove all the scum that rises. When syrup is quite clear, add the fruit and cook gently for about half an hour, or until fruit is clear and tender. Remove the fruit and boil the syrup until it is as thick as desired, return the fruit to the syrup, bring again to boiling point, then fill into dry, sterilised jars.