Instructions: 1. Sterilize a large glass jar in boiling water( I used quart canning jars)

As friut comes in season, alternately several inches of friut in jar, then add enough sugar to cover fruit( or sugar to taste)

2. pour enough rom to completely cover each layer of fruit mixture.

3. cover jars( do not seal canning jars just cover tops) Store in a cool dry place.

4. keep adding layers of different fruit, sugar and rum until jars are nearly full. The amount of friut sugar and rum will vary according to the size of jar and fruit. using 2 cups of fruit and a half cup sugar per layer is a good start for large jars.

5. Figure about a half to one cup fruit less than volume of jars.( a 8 cup jar will ho;d about 7-7 and a half cups of fruit..etc) and allow enough head space for rum to cover top layer of fruit.

6. For best results select fruit that will retain shape and color. Apples, pears, and bananas do not work well.

7. Let fruit stand for several months.

To serve: Spoon fruit mixture over pound cake or ice cream.

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