Title: Basic Rum Pot Fruit Recipe
Categories: Fruit
Yield: 1 Servings
| 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 | qt | Rum |
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.