I've made the usual liqueur mixtures but this summer in a preserving
frenzy decided to try this recipe from Patricia Wells "At Home in
Provence." The abbreviated version follows:

"Chantal's Bachelor's Confiture"

2 pounds mixed fresh fruits with pits (preferably stone fruits)
About 1 quart Sugar Syrup (2 pounds sugar to 1 quart water)
About 1 quart vodka

Layer fruit in a large wide-mouth jar. Halve or quarter as needed.
Do not peel fruits and do not discard pits. Pour equal portions of
sugar syrup and alcohol over the fruit. Cover securely and weight so
the fruit is totally immersed. Set aside in a cool, dry place at
least 2 months. Additional fruit can be added as they come into
season. To serve as an after-dinner drink, ladle a few fruits into a
small bowl along with a little bit of liquid."

I layered peaches (did peel those - hate the fuzz), plums, grapes,
nectarines, some fresh figs. Added a vanilla bean for good measure.
I ended up with two jars which I placed in the pantry. They were
works of art, suitable for display. For three weeks all was
wonderful. Liquid turned a beautiful rose color and stayed clear as a
bell. But today when I checked one jar was cloudy. Jar #2 was still
clear but there was enough fermentation to leak and leave a small ring
of liquid at the base. When I opened Jar #1 and sniffed (not to
mention seeing a lively layer of mold) I said to myself, "Great,
Carol. You've just created sour mash." All I need is some copper
tubing and a boiler and I'm in business. (Reminds me of the time my
spouse as a boy ran across a still behind the cookshack of a logging
camp and absconded with 5 bottles of moonshine.)

I guess my first question is "Is this a viable recipe"? What I really
like about this concept is the use of fresh seasonal fruit which
remains in the syrup rather than being strained out. So how do I get
it to work? Is the water in the syrup a problem? Would it be better
to soak the fruit in just vodka for a while then add the simple syrup
rather than both simultaneously? Should I forget the pantry and
refrigerate? Should I cap loosely or tightly?

Is there anything missing from this recipe that I should do that Wells
isn't telling me? (Like sterilize the jars.) And lastly, any
suggestions about ways to weight the fruit in a wide-mouth jar? I
wadded up waxed paper and put it under the lid. I've done it with
fruit in syrup for the freezer but I may have really screwed up
(polite euphemism for earthier phrase)in this case.

Any advice will be much appreciated. And if I should post this to a
brewing group instead, just let me know.

Carol