When the start was given to me, there was one condition about sharing with others. the one whom you give this fruit must be worthy.

You must never let the contents of this jar get below 3 cups or the fermentation will stop. Every 2 weeks you may add 1 cup sugar and 1 cup of combined canned fruit well drained, or in this order: Sliced pineapple tidbits or chunks, sliced peaches and maraschino cherries. You must not add any more often than 2 weeks, but you may delay adding a day or two without disastrous results. If you delay you will naturally have to change your calendar marks so that you will not forget when to add to the fruit.

Whenever you have over 6 cups of fermented fruit, you may divide into 2 portions with at least 3 cups in each. I would suggest dividing just before adding fruit and sugar. Say you have 8 cups and wish to divide. Wait until the day to add sugar and fruit. Divide into the 2 portions and then add sugar and fruit to each portion. I keep 3 jars going all the time and that way I can have some to use and give away occasionally whenever I find the Worthy One.

This fruit is very good over vanilla ice cream or orange sherbet. It is also good on plain cake. You will find many other uses for it. Since it is rather unusual, it is a wonderful conversation piece when you have company. I keep mine in plain view. It is also a very easy dessert - and rather elegant too.

As to where it is kept, and how: never, Never, Never, Refrigerate! Rather keep the fruit in a warmish place - close to your oven or range top. Never, Never, put a lid on tightly, or it might explode. (Or so I was told.) The apothecary jars are just right because there is room for expansion since the lids just move up a bit with pressure from the inside. You must stir occasionally to help the sugar dissolve. Hope that you will enjoy this and will have fun with it, too.