BRANDIED FRUIT

Steps:

• Mix the first two fruits well in the prepared jar, with 2 cups sugar and stir. After 15 minutes, stir again. Use a damp clean cloth and wipe any mixture that got onto the sides, mouth or outside. Now place the cloth on top and secure with the rubber band. Set on the counter, away from drafts.
• Now, every day for 2 weeks, (preferably around the same time each day) remove the cloth/ rubber band and give it a quick stir to thoroughly mix with a clean wooden spoon. This will prevent any mold developing and to assure even fermentation of all the fruit. Replace the cloth and rubber band.
• NOTE: After a couple days to a week, you will start to see bubbles rising through it. After it starts to bubble, your mix will have a slight foam and bubble on the top of it when you mix it, don't be alarmed, this is good. As the fruit starts to ferment it releases Co2, turns the sugars to alcohol, and ferments the fruit.
• AFTER 2 WEEKS: Add 1 can pineapple chunks (drained) and 1 cup sugar; with wooden spoon, mix well. Using a damp clean cloth wipe inside, mouth and outside clean. Replace the cloth and rubber band. Stir once each day with wooden spoon, then replace cover.
• CONTINUE THE DAILY ROUTINE AS NOTED ABOVE for 2 more weeks... At the end of 2 weeks - Add 1 can sliced peaches (drained) and 1 cup sugar to the mix. Stir well and replace the cover. Continue to stir once each day as above, re-covering after each stir.
• After two weeks - add 1 jar maraschino cherries (drained) and 1 cup sugar. Continue with the usual daily routine for 2 more weeks.
• After two weeks - add the canned pears (drained) and 1 cup sugar. Stir to combine and replace the cover. Stir daily for 2 weeks.
• At this point your fruit should be alive and well; I always get a kick out of all the bubbling and watching the fermentation take place.
• Pour all of the brandied fruit into a large clean bowl, mix well. In a second sterilized gallon jar immediately measure 2 cups of the fruit (so you get fruit and liquid) - give as a gift or start a new batch. Give the directions that when they receive their starter to wait 1 week and then begin on the above schedule. Reserve the rest of the fruit for yourself, start a new feeding schedule, break into more gifts or eat.
• To serve - Put over natural vanilla ice cream or pound cake.
• Use in place of pineapple in upside down cake recipe- just use enough to make single layer and follow your favorite recipes directions.
• Muddle ¼ cup in a high ball glass, pour 2 ounces bourbon over it and splash with lemon-lime soda for a cocktail.
• Notes: DO NOT SEAL THE JAR-while the fermentation process is taking place. This needs to breathe because it emits Co2 and the jar will explode!
• Once the fruit has fully processed, it may be stored in a closed container in the refrigerator. To use to start a new batch, take 2 cups of the fruit and juice and allow to set out at room temperature for 1 week before starting in a gallon jug with the schedule and additions above.