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top down view of rum covered fruit in a jar and a glass

Recipe

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Ingredients
 

  • fruit (ripe, firm and unblemished)
  • granulated sugar (no substitutes, must be sugar for the preservation process)
  • dark rum (minimum 80 proof, good quality)

Instructions
 

  • When in season, clean fruit. Remove stems, leaves, pits and tough skins from such fruits as apples, peaches and plums. Weigh fruit.
  • In a bowl, combine fruit and half it's weight in sugar. For every pound of fruit add half a pound of sugar. Let sit approximately 8-12 hours until syrup forms.
  • Add fruit and juices to a large crock (or glass or plastic container). Cover with rum so there is at least ½ inch of rum over the top of the fruit.
  • Add additional fruit as it comes into season, ending with apples and pears in the late fall.
  • Let sit for another month before serving or giving as gifts.