Title: Rumtopf
Categories: Fruit Cherry
Yield: 4 Servings

1	lb	Strawberries, hulled
2		Cups granulated sugar

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. From: Sharon Stevens Date: 09-15-96 (13:03) The Computer Workshop (70) Home Cooki

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