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