Tutti-Frutti Preserve

Ingredients

• 1 pint Brandy (Approximately 475 ml or 2 cups. Use a good quality brandy.)
• 2 to 3 quarts Mixed Fresh Fruits (Approximately 2-3 kg or 8-12 cups total. Best options include raspberries, strawberries, apricots, peaches, cherries, and pineapple. Added incrementally.)
• 2 to 3 quarts Granulated Sugar (Approximately 2-3 kg or 8-12 cups total. Added incrementally, matching the volume of fruit.)

Instructions

1. 1Pour one pint (approximately 475 ml or 2 cups) of brandy into a large, clean stone or glass jar with a tight-fitting lid. Ensure the jar has at least a 1-gallon (approx. 4-liter) capacity to accommodate future fruit additions.
2. 2Select your first seasonal fruit (e.g., raspberries, strawberries). Wash and prepare 1 quart (approximately 950 ml or 4 cups) of the fruit. For example, hull strawberries, pit cherries, or dice pineapple. Add the prepared fruit to the jar with the brandy. Immediately follow by adding 1 quart (approximately 950 ml or 4 cups) of granulated sugar over the fruit.
3. 3Over the next 2-4 weeks, as other seasonal fruits become available, prepare them in 1-quart (approx. 950 ml or 4 cups) batches. Add each new batch of prepared fruit to the jar, followed by an equal volume of granulated sugar (1 quart fruit to 1 quart sugar). Each morning, stir the entire mixture thoroughly with a clean, long-handled spoon until the sugar is dissolved. Continue this process until you have added all desired fruits, typically 2-3 quarts (approx. 2-3 kg or 8-12 cups) total, and the jar is nearly full.
4. 4Once all fruits and sugar have been added, ensure the jar is tightly sealed. Store the jar in a cool, dark place for at least 6 weeks, and ideally 2-3 months, to allow the flavors to meld, the fruit to macerate, and the alcohol to fully infuse. The longer it sits, the deeper and more complex the flavors will become.