1 c. sugar
1 pkg. of dry yeast
1 c. of well drained, cut up fruit

Choice of canned peaches, apricots, pineapple chunks or maraschino cherries.

Mix sugar and dry yeast with fruit. Stir and let ferment about 2 weeks before adding to or using. Every 2 weeks add a cup of sugar and a cup of fruit. Stir to dissolve sugar.

Store in a large glass jar (preferably a gallon size). Do not refrigerate. Keep lid slightly loose. Always keep at least 1 1/2 cups of mixture in the jar.