1 pt. cognac
1 pt. peeled, sliced pineapple
1 pt. strawberries
1 pt. cherries
1 pt. raspberries
1 lb. apricots
1 lb. nectarines
1 lb. peaches
1 pt. grapes
Sugar

Into a stone crock pot of at least 2 1/2 gallons capacity, pour the cognac. Add the pineapple and an equal amount of sugar. Cover the crock tightly. As each fruit comes into season, add it with an equal weight of sugar. Stir up the sugar from the bottom every 3 or 4 days to dissolve the sugar. If at any time fruits float in the syrup, weight them down with a plate and non-metal weight. When the juice ceases to bubble after the last addition of fruit and sugar, transfer the fruit and syrup to sterile jars and seal.

NOTE: The cognac is used at the beginning as a starter to help the fermentation. The crock must be kept in a cool dry place. All fruits should be added whole and unpeeled, unless otherwise started. Apricots, nectarines and peaches should be pricked all over with a fork. 9 quarts.