Wash the fruits.  No, don’t just say you did, who knows what those produce boys do when you’re not looking.  Peel strips of zest with a carrot peeler, avoiding the pith. (if you know what I mean)  Combine the zest, spices, 2 cups of the sugar and 2 cups of the water.  Bring to a “gentle” boil for 30 mins. (good luck)  Strain into a giant bowl.  Combine the rest of the sugar and .5 cup of the water in a sizeable pan.  Bring to a boil.  Damn.  Wipe off the stove, cover it, and bring to a boil again.  Cook over high heat until it carmelizes (your guess is as good as mine) about 5 mins.  Let cool for a full 5 mins.  Add 1 cup of the rum.  (Let me say now that they’re right about not putting butter on burns.  Use your head and buy a high quality ointment)  Return to the heat and stir until the caramel is dissolved.  Add caramel and all the rum you can get your hands on to the bowl with the citrus syrup.  Pour the mix into the bottles and seal.  The longer you store it, the better it is.  In Jamaica, the put it in the sun for a month.  I wish I had nothing to do for a month.

12/95 (John)