how to save your summer fruit

last september, michael sent me this article about spiking summer fruit from the new york times. i wasn't 21 yet and we kept forgetting about it when michael was in town so it was november before we knew it! well, this year, i didn't want to miss out!  i was still a little behind for some fruits, but i was able to get most of the fruits that i had hoped for. (next year--cherries!) i only made a few pint-sized batches this year because, as michael reminded me, we could totally hate all of them. i don't see that happening though! 

one more thing before i start, what i really love about this is that there is nothing you couldn't do with these: bake them into an upside down cake, muffins, or a cobbler, serve whole or pureed over ice cream or pie, add a little powdered sugar and make a glaze for a cake, eat them plain or serve in a drink...see, endless possibilities.
here's what you are going to need:
          fruit & complementary alcohol (the higher proof the better!)
          mason jars
          some sugar
          ...that's it! 

are you ready? this is extremely complex, so i don't want you to miss a thing. first, you mix sugar in with the prepared fruit. one recipe said 1/4 c. but (after pouring that much on the pomegranate seeds) thought that was a little much. just put enough to give them a little extra sweetness. let them sit for a minute. 

after a few minutes have passes, spoon them into the jars. make sure to leave an inch or so at the top. then, cover with the alcohol of choice.

see, i told you that was difficult :) i made labels for the top because lord knows i'll forget what i put in there and most certainly when i put them in there. in case you can't read my lovely handwriting, i made: watermelon + rum, strawberries + brandy, peaches + brandy, and pomegranate seeds + gin (with a little orange rind). i also have some pears to pair with brandy. i'll probably make another of the pomegranate seeds and gin, too, because i think it's going to be awesome. i'll let you guys know how they turn out! my goal for next year is to make rumtopf, but adding the layers over the two months of summer like the first article talks about.

what combinations would you like to try? it seems like the possibilities must be endless!