30 oz. can apricot slices
30 oz. can peach slices
29 1/2 oz. can chunk pineapple
2 (30 oz.) cans pear slices
16 oz. frozen whole strawberries
2 c. sugar
4/5 qt. light rum

Thaw and drain strawberries. Drain all fruits. In a large (preferably clear) glass container, layer the fruits in order. Add the sugar and rum. Stir to mix and cover with plastic film. Let stand in a cool, dark place about 1 week; then refrigerate (covered) 1-2 months to mellow. Serve as a deluxe fruit compote or as an ice cream sauce. Makes 7 pints. You could make a mixed fruit jelly from the fruit syrups and juices.