Beggers in rum

Directions

1. 1
   In each of 3 wide mouth 1 pind clean, sterile jars layer 1/3 prunes, golden raisins, figs, apricots, and dark raisins.
2. 2
   Add 1/3 cup rum to each-or a touch more if you like.
3. 3
   In a 2 quart pan mix water with sugar, bring to a boil over high heat.
4. 4
   Pour hot syrup into each jar leaving 1/2 inch head space.
5. 5
   Cover and let stand until fruits are plump-around 1 week.
6. 6
   Check after 2 days and add rum if fruit is dry on top.
7. 7
   After a week you are ready to serve-keeps up to 2 months.