This delicious boozy way of preserving summer fruit as it comes into season is great fun, but it only works if you use really good quality fruit and spirits. You need a large glass or earthenware pot 4.5-5 litres with a wide mouth and a lid – a German Rumtopf jar is perfect. Use extra strawberries and defrosted frozen raspberries if necessary. Serve the fruits sparingly with whipped cream or ice cream. Spare liquor can be added to champagne for an apéritif.

Ingredients:
1.5kg strawberries, hulled
1.8kg caster sugar
70cl bottle vodka, rum or brandy or more if required
1.5kg raspberries
450g nectarines, stoned
450g plums, stoned

Instructions:
Put the strawberries in a glass or earthenware pot, sprinkle with 700g sugar. Leave overnight.Wash and sterilize a plate that will fit into the pot. Pour the vodka, rum or brandy into the pot, and place the plate on top to keep the strawberries in the alcohol. Cover the jar and the lid with clingfilm and keep in a dark place.

Add the other fruits as they become available – use defrosted frozen raspberries, if necessary. Add 700g sugar with the raspberries, and 225g with both the nectarines and plums. Top up with extra alcohol if necessary, and sterilise the plate each time fruit is added to the pot.

When the pot is just about full, add a final dose of vodka, rum or brandy, re-cover and store until Christmas (or for at least one month!)