Dried Fruit Compote With Rum

I no longer do much baking with rum & liqueurs, but once-upon-a-time this compote was well-received & most enjoyed! This is a great topping for various unfrosted cakes as well as for vanilla ice cream! The pint jars also make nice gifts! Obviously, the preparation time does not include the 30 days it takes to 'age'!! NOTE: The ingredients have been edited to decrease the amount of honey to use -- one thing I know for sure, everyone's sweet tooth is different!

• Ready In: 15 mins
• Serves: 40
• Yields: 6 pint jars

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

Directions

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