Doing some rather extensive comparisons and some rather hasty math, I've broken the contents of most fruit macerated liqueur recipies down to a rough ratio of 2:2:1.

2 parts spirits
2 parts fruit
1 part sugar.

Now the ratio of fruit to sugar depends largely on the strength and type of flavour of the fruit used and of course, the desired final strength of flavour in the final product.
I'm curious to see if the more citrus flavours would benefit from the 3:2:1 ratios of the 'Sours' style of cocktail, but enough speculation and on to business!

To begin with, my jars have been thoroughly cleaned and sterilized with boiling water. Interferrence with the process is not important as there is no fermentation, nor is contamination, as the alcohol will deal with that little bit of nastery. The name of this game is flavour of course and any stray bits of what-have-you may throw off the taste. Thankfully we don't need to be as fastidious as brewers, distillers and canners.
My base for this batch is fresh (although imported) strawberries, each recipe contains 2 cups per jar. Quartered.
The choice is an obvious one. They're readily attainable, easy to prepare, well flavoured in almost all forms and, in the event of catastrophic failure of this experiment, will provide alcohol enriched sundae toppings and colourful garnishes for other cocktails.
As a fringe benefit, the strawberries are said to blanche when they're done steeping. An attribute not shared by most other popular ingredients.

The first is an attempt to remake a rather tasty blend I had in Mexico.
Tequila Fresa or Strawberry Tequila.
I shocked more then one Mexican by asking for straight strawberry tequila with my quesadila con quesos and sampled everything from a light maceration to vivid red strawberry flavouring dumped in a beer glass with the last of a bottle of some cheap Tequila Blanco.
Even if this one fails to meet the grade, I'm sure it will be tasty in spite of myself.

To prepare, 1 cup of strawberries, layered with 1/2 cup of sugar, followed by the second cup of strawberries.
Pour in 1 3/4c of Tequila (mine is a white based on personal preference and convenient presence in my liquor cabinet; the odd measure is to make sure it all fits comfortably).
Gently add another 1/2 cup of sugar and allow it to filter down around the strawberries and settle/syrop somewhat.
Finally top off jar with tequila and seal tightly.

The second is a rum, vodka mix using the same general process as above with approx. 1c rum and 1c vodka in place of tequila.

The third and final, is one I have only some hope for. Using tailings from the liquor cabinet, I have concocted a Chocolate Strawberry variety. 1/2 cup Creme de Cacao (white), 1 1/2 cups Vodka and slightly less then half a cup of sugar (Creme de Cacao is sweet on it's own). Chocolate martinis have always gone over well at my house, so there is some chance of success from this diabetic libation.

Within an hour of the initial packing, there was significant colouration of the clear liquors and about half of the sugar that had initially settled had been absorbed. A very rapid and satisfying form of feedback.

After about a few days of osmosis I have inverted the jars to encourage the sugar to continue to blend and will repeat for around 4 weeks or so, depending on flavour and colour. That's right, you can open the jar without fear of ruining the end product. At the end of all of which the fluid will be strained off ... with the fruit potentially pressed (again based on taste), then rejarred and packed off to age peacefully in the basement somewhere.

Unfortunately for now, all I can do is poke at the jars and wait ...