-
- I came across this recipe, and a
"starter" for it during the early 1970s. I acquired a
bright red glass canister (actually a set of canisters). I stored
this recipe in the largest of these crimson colored jars. My mother
quickly followed suit, and with an identical red canister was nurturing
her own crocked fruit.
-
- 1 Pint
Brandy
- 1 Pint
Kirsch
- 1 Pint
Sherry
- 6 Cups
Ripe, Firm Strawberries
- 6 Cups
Sugar
- 1
Tablespoon Grated Lemon Rind
- 1
Tablespoon Grated Orange Rind
- 1
Tablespoon Whole Cloves
- 1
Tablespoon Allspice
- 2 Sticks
Cinnamon
- 1
Tablespoon Green Ginger Root
-
- Pour
Brandy, Kirsch and Sherry into a sterilized 4 to 6 gallon crock with tight
lid. Mash the Strawberries and
Sugar in a saucepan, bring to a boil and stir until the Sugar is dissolved.
Cool. Strain through a
jelly bag and discard the pulp. Add
juice to the crock; add remaining ingredients.
Cover tightly and let stand in a cool place one week.
-
- As fresh
fruits are available - Peaches, Pears, Nectarines, Oranges, Pineapples,
Strawberries and Seedless Grapes - add 2 quarts at a time to the crock.
For each 2 quarts of fruit add 2 quarts of Sugar, 1 pint of Brandy
and additional spices if desired. Do
not add more than 2 quarts of fruit at a time.
Stir well after each addition and cover tightly.
Skim off top each time fruit is added.
When crock is full, cover tightly and let stand 2 to 3 months.
Ladle into sterilized jars and seal.
-