3 cups small strawberries, hulled
6 3/4 cups granulated sugar
4 cups amber rum
3 1/2 cups raspberries or blackberries
4 cups sweet cherries, pierced several times
2 3/4 cups blueberries
2 cups sliced, pitted, peeled, peaches
3 cups sliced. pitted. plums
Recipe:
In sterilized wide-mouthed 16 cup jar with tight-fitting lid, mix strawberries with 1 cup plus 2 tbsps. of the sugar; let stand for 30 minutes. Slowly pour in rum, without stirring. Cover and store in refrigerator, stirring after a few days to dissolve sugar.
Allowing 2 weeks between additions, add fruit as follows: in bowl, stir raspberries with 1 cup plus 2 tbsps. of the sugar; let stand for 30 minutes. Stir into strawberries. Cover and store in refrigerator, stirring after a few days to dissolve sugar.
Repeat with cherries, blueberries, peaches and plums.
Makes 16 cups.
Rumpot
