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1
Sterilize the airtight container in boiling water for 1 minute.
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2
Take out and let sit upside down on a paper towel to cool and dry.
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3
Chop dried fruits into the size of raisins.
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4
This time I used fruit bits.
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5
If the fruits are coated with oil, pour hot water over them in a colander.
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6
Drain and blot with a paper towel.
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7
Fill the container with the dried fruit up to 80%, since they will swell as they absorb rum.
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8
Pour enough rum to cover the fruit.
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9
After 1 to 3 days, the fruit start to protrude as they swell.
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10
Pour the rum again to cover the ingredients.
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11
Make sure to cover the surface completely with rum.
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12
Otherwise the spots which are sticking out may mold.
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13
You don't have to refrigerate, but store in a dark place, away from direct sunlight.
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14
You can serve after around 1 week.
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15
However, it tastes better if infused for a month or more.
