Main Ingredients:

See below ingredients and instructions of the recipe

Cooking Preparation of the Recipe:

1 lb Strawberries, hulled 2 c Granulated sugar

Very special served over ice cream. Also good on cottage cheese,
custard or vanilla pudding.

white rum to cover fruit additional assorted fruit, apricots, peeled
peaches, cherries, etc

This is a recipe of proportions. Begin with one of the first fruits
of the season. Put equal proportions of fruit and sugar, 1 cup of
each, into small crock or large jar. Stir lightly. Cover and let
stand until strawberries release some juice.

Pour rum over top until it reaches 1/2 to 3/4 inch above top of
fruit. Stir to dissolve sugar. Place plate or bowl over top to keep
fruit submerged. Cover loosely and store in cool place for 4 weeks.

Add the next fruit in season. Slice or cube as desired. Add 1 cup
sugar to 1 cup fruit. Add more rum to reache above fruit again.
Allow 1 week after adding last fruit before eating.

** NOTE ** Several fruits may be used at first following the same
proportions of fruit and sugar. Cover fruit with rum. You can
simply use a larger quantity of only 1 fruit if you desire. Keeps
indefinitely as long as fruit is covered with rum. Makes whatever
quantity you choose.

Origin: Jean Pare's Preserves. Shared by: Sharon Stevens, Aug/95.

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