Excellent with fresh fruit, but can be made with frozen fruit as noted. Makes about 5 litres (5 quarts), so have a large crock or glass jar ready. (Multiple 'sugar' entries are intentional.)

• 3 cups strawberries, fresh or frozen
• 2 cups sugar
• 2 cups sour cherries, canned (undrained)
• 1 cup dried apricots
• 2 cups sugar
• 2 cups blueberries, fresh or frozen
• 4 cups raspberries, fresh or frozen
• 4 cups sugar
• 2 cups pineapple, 1 inch cubes, fresh or canned (drained)
• 1 cup peaches, fresh or canned (drained)
• 2 cups sugar
• 26 oz dark rum

1. Hull and slice strawberries and place in bottom of container. Cover with 2 cups of sugar.
2. Add sour cherries with their juice, and dried apricots. Cover with 2 cups of sugar.
3. Add blueberries and raspberries. Cover with 4 cups of sugar.
4. Add pineapple cubes and peaches. Cover with 2 cups of sugar.
5. Pour rum over everything and stir the fruit gently to make sure the rum gets to the bottom.
6. Cover with a tight-fitting lid and store in a cool, dark place.
7. Serve over sponge cake or ice cream.

Can spoon into pretty glass jars to give as gifts. Ages very well and gets better the longer you leave it.

(Deni)