• Cooking Time:
  • Servings:
  • Preparation Time: Several weeks


  • 1 C drained fruit, usually canned
  • 1 C white sugar
  • 2 or more cups glomp starter (sourdough or yeast)


  • Every two weeks, add fruit and sugar to 2 or more cups glomp starter (sourdough or yeast).
  • Original starter was pineapple, maraschino cherries, and peaches.
  • When fruit is fresh, must put aluminum foil over and weigh it down with a plate and block to avoid oxidation.


Ron worked with Jean at Amoco Chemicals near Warrenville, Illinois; they shared plants & recipes before they were the ‘in’ thing.

Can serve glomp over ice cream or cake.

Photo from South your Mouth:

Author Credit: Ron

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