Rumptof recipe brandied fruits

RUMTOPF
You can start Rumtopf in May or June and use as the fruits begin fermenting with the rum and sugar. Just remember to replenish the mixture with more fruit and sugar as it is needed. Blueberries and apples are the only fruits which do not do well in rumtopf. (Although I have seen recipes using them)
Strawberries, whole
raspberries/blackberries, whole
sour cherries pitted
apricots, unpeeled, halved
peaches, peeled and quartered
pears, peeled and quartered
pineapple, chunked
1 bottle good quality rum
4 to 5 liter stoneware crock or porcelain pot (not glass)
Wash and drain well 1 pound of fresh strawberries. Add 1 cup sugar, mix gently, let stand 1 hour before placing into crock. Place fruit in crock and add 1 bottle rum. Place a saucer on top of the fruit and let stand in a cool, dark place. Stir gently once or twice over the next two weeks. Every two weeks add another in-season fruit, some sugar and rum as needed: 1 pound washed and drained fresh fruit+ 1 cup sugar and enough rum to cover by 1/2 inch.
Although Advent is the traditional time to begin sampling Rumtopf, it can be used at any time and the ingredients refreshed with the addition of more fruit, sugar and rum. Remember, however, that after the addition of fresh fruit it takes AT LEAST 2 weeks before fermentation is well under way again. The longer you allow the mixture to stand and ferment, the richer the Rumtopf. THAT is why the Rumtopf is traditionally begun in May or June and eaten during the Christmas season..6 months of richness!!!Enjoy...