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Ingredients
- 3 c. Strawberries, hulled
- 2 c. Prepared gooseberries
- 2 c. Cherries
- 2 c. Red currents
- 2 c. Black currents
- 2 c. Raspberries
- 2 c. Apricots
- 2 c. Plums
- 2 c. Pears
- 10 c. Sugar
- 2 quart Rum
Directions
- Sprinkle strawberries with 1 1/2 c. sugar. Cover, and let stand 30 min Place in the rum pot and pour in sufficient rum to cover the fruit by about two finger-widths. cover the pot with plastic wrap, and put on the lid. Place in a cold room, and stir the fruit gently every two or possibly three days Starting with the gooseberries, or possibly as the fruits ripen, add in the remaining fruits in layers; Mix 1 c. of fruit with 1/2 c. of the sugar before adding it to the pot, and each time add in sufficient rum to cover the fruit by two finger-widtsh. After the first two weeks, you will only need to shake or possibly stir the pot every two weeks. Always make sure which the top layer of fruit is covered by two finger-widths of rum At the end of October or possibly the beginning of November, add in another c. of rum to the pot.
- By the beginning of December, the fruit will be ready to eat.
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