"Take as many quart jars as you think..."

Suppose it's a little late for making 'Brandied Fruit.' Should have started in summer. But... It's still fun to read how to do it. And wish we had started, sooner. :-)))

"Take as many quart jars as you think you will need. You will use about half a pint pf brandy for each one, so let your supply of brandy be your guide. ~~ She {Mrs. Appleyard} puts into each jar the different kind of fruit as they come along and adds, each time, about half as much sugar as fruit. She begins with strawberries, both wild and cultivated, adds fresh ripe pineapple, finely diced (canned will do), red raspberries, red and white currants, black raspberries, sliced peaches, and blackberries. She covers the first lot of fruit and sugar with the brandy and from time to time adds a little more brandy as she puts in fruit and sugar. The result is a find dark reddish-purple syrup with fruit floating in it. She uses it to put on ice cream or for pudding sauce. "

She also follows with a recipe for 'Brandied Hard Sauce,' but I think our imaginations and taste buds have been sufficiently stimulated, for today. >,-)))

From "Mrs. Appleyard's Kitchen"

{Photos source}