Place in a sterile stoneware crock or glass jar with a closely fitting lid: 1 quart brandy

Add, as they come into season, five of the following varieties of fruit-perfect and well-drained fruit only: 1 quart strawberries

1 quart seeded cherries

1 quart raspberries

1 quart currants

1 quart gooseberries (optional)

1 quart peeled sliced apricots (optional)

1 quart peeled sliced peaches (optional)

1 quart peeled sliced pineapple (optional)

Avoid apples, as too hard; bananas and pears, as too mushy; blackberries, as too seedy; and seeded grapes, unless skinned, as grape skins become tough. With each addition of fruit, add the same amount of: Sugar

Stir the tutti-frutti every day with a wooden spoon until the last of the fruit has been added, securing the lid well each time. If you wish to prolong the life of the mixture, for every cup removed, replenish with 1 cup fruit, 1/4 cup sugar and 1/4 cup brandy.