Dried Fruit Compote With Rum - cooking recipe

Ingredients

2 lbs mixed dried fruit, pitted
1 lb dried fig, stemmed, halved
3 lemons, cut paper-thin, seeded
1 1/2 cups honey
2 cups dark rum

Preparation

Divide the dried fruits among 6 pint jars, filling them just over half full.
Add half of a sliced lemon to each jar.
Mix honey & rum & fill jars, but leaving a 3/4\" space at the top.
Cover tightly & store at room temperature at least 30 days before using.