Tutti Frutti (Mrs. J. R. Oldham.)

Ingredients

• 1 jar wide-mouthed jar
• 1 quart good brandy
• 1 tablespoon mixed spices
• yellow peel of lemons and oranges
• 1 quart ripe strawberries
• 1 quart sugar
• 1 quart raspberries
• 1 quart sugar
• 1 quart cherries
• 1 quart sugar
• grapes
• gooseberries
• blackberries
• peaches
• plums
• sugar
• brandy
• spices
• kernels of stone fruit

Instructions

1. In early spring, prepare a large wide-mouthed jar of glazed earthenware or thick dark glass by washing it well, filling with hot water and adding a half-pound of washing soda, and letting stand a day. Empty, rinse three times, and wipe dry to eliminate mold and microbes.
2. Pour a quart of good brandy into the prepared jar. Add a tablespoonful of mixed spices to your taste and a little finely shredded yellow peel of lemon and orange.
3. Wash well and hull a quart of fine ripe strawberries. Add them to the brandy along with their own weight in sugar. Let stand until raspberries and cherries are ripe.
4. When raspberries and cherries come into season, add a quart of each along with their weight in sugar. Continue this process with all fruit as it comes into season, avoiding forced fruit or that shipped long distances as it lacks sufficient flavor.
5. Add grapes (halved and seeded), gooseberries (nibbed and washed), blackberries, and peaches (pared and quartered) as they become available. Although currants are best left out, do not neglect plums—the big meaty sorts are best. For each fruit addition, add as much sugar as fruit.
6. From time to time, add more brandy, ensuring there is always enough to stand well above the fruit. Add additional spices as the jar grows. If almond flavor is approved, include well-blanched kernels of all stone fruit.
7. When the jar is full, lay a saucer or small plate on top to hold the fruit well under the liquor. Tie down and leave standing for three months before using.