Everlasting Rum-Pot

• 1 bottle light or dark rum
• granulated sugar
• Strawberries, cherries, apricots, <

The fruit should be sound, whole and ripe. The rum-pot should not be over-loaded with fruit and it is best to preserve a little at a time, using only the choicest fruits. Citrus fruits, apples, bananas and pears should not be used. Gently wipe the fruit, and do not peel or stone (except for melon which should be peeled, seeded and cut into large chunks). Put fruit into a large stone crock with