Ingredients:
fresh, cleaned fruit, i.e.:
strawberries, cherries, raspberries, apricot, peach, plum, pear, pineapple, blackberries, halved grapes etc.
brown or white candy sugar
1-1.5 liter  brown rum (54%)
Use: over ice or pudding, eat on a cold day, luxury dessert at Christmas
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Preparation:
© Janneke's Recipe pages - recipe fruit cannings in alcohol, drinks
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, preffered 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 (use an aggravated plate).
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 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 (never reached that..) at a cold, dark place.
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