Another candied fruit question
First - thank you Carol for your advice on my previous question re: candied pears and fruit flies. I froze the pears as you advised until we had a hard frost. They are now drying and look perfect.
However, my candied plums - not so perfect. After 2 weeks of increasing syrup density followed by several days sitting in syrup they still have opaque central white areas. My understanding is that they need to be completely translucent to avoid spoilage. I've got them back in the syrup now. Is there hope of saving them? Should I just throw them out and chalk this up to experience? Advice please.