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.
Pairs Well With
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: http://www.southyourmouth.com/2014/01/friendship-fruit-cake-plus-starter.html