Rum topf

Use a stone (preffered) or glass jar with cover of at least 3 liter contents as rum pot.

It is important, that, for the first layer, you use the same amount of fruit as candy sugar.

Best is a first layer of at least 300 gram fruit and 300 gram candy sugar.

Use for the next layers for every 100 gr fruits, 50 gr candy sugar.

The fruit must always be covered by the rum (weigh down with a (heavy) plate to keep de fruit below rum-surface).

The first fruit of the season are strawberries, so you may start with that:

Wash, drain and dry 300 gr strawberries. Put the strawberries with 300 gr candy sugar in the rumtopf. Pour in as much rum till the fruit is covered.

Add, depending on the season, other (unaffected and washed) fruit. Care to use for every 100 gr fruit, 50 gr sugar and to add rum to keep the fruit covered. Peel, stone and optional slice fruit.

When the jar is completely filled, stir.

Store the closed jar at least 4 months at a cold, dark place.

(To be honest: I never reached that: mostly already eating some of it after 2 month..)