INGREDIENTS

INSTRUCTIONS

From:    Cheryl Constantine <Nickaduck@AOL.COM>  Date:    Tue, 16 Jul
1996 18:41:59 -0400 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.  EAT-L Digest 15 July 96  From the EAT-L recipe list.
Downloaded from Glen's MM Recipe Archive,  http://www.erols.com/hosey.

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Nutrition (calculated from recipe ingredients)
----------------------------------------------
Calories: 992
Calories From Fat: 33
Total Fat: 4g
Cholesterol: 0mg
Sodium: 12.4mg
Potassium: 2141.1mg
Carbohydrates: 150.1g
Fiber: 31.3g
Sugar: 97.2g
Protein: 11.4g