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Brandied Tutti-Frutti I


Ready In: 1029 Minutes
Prep Time: 30 Minutes
Serves 4

INGREDIENTS

DIRECTIONS

  • Wash perfect, firm-ripe fruit. Rub the fuzz off the peaches with a clean cloth. With a fork, prick all over the peaches, plums, pears and nectarines. Do not prick or seed the grapes.
  • In a stone crock of at least 8 quarts capacity, pack the fruits in layers with the sugar. Cover with the lid of the crock or wax paper and let stand in a cool place until syrup forms. Stir up the sugar in the bottom of the container every 3 days.
  • After a week, when the fruit floats in the syrup, press down with a plate and a nonmetal weight and cover with wax paper. Stir occasionally from the bottom until the sugar is dissolved.
  • Let the fruit stand until fermentation is complete, a month or so. Pack in sterile jars, seal and store in a cool place.
  •  SAVE