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Fruit Preserved in Ginger Syrup

Put one pound of finely-broken white ginger into a saucepan with more than sufficient water to cover it and boil until the water is highly seasoned with the ginger; then add any firm fruit, boil until done, turn all into a jar and leave for four or five days, giving it a frequent stir. Put into a saucepan one pound of loaf sugar, half a pint of brandy, the peel of a lemon and juice of half a lemon, pour in a little of the ginger water and boil to a syrup. Skim well, add the fruit, boil for ten or twelve minutes, remove from the fire and leave for a week; then strain off the sugar, boil up again, put the fruit back and boil for fifteen minutes longer. Turn the preserve into pots, cover with paper soaked in brandy and then with wet parchment, and leave for a month before using.