Rumptopf

Rumtopf

INGREDIENTS

2 lbs fruit ( eg. strawberries, plums, cherries, peaches, pears, raspberries, currants, blueberries, gooseberries)

1 lb Sugar

750ml of rum, 54%

METHOD

1. The traditional way of making a Rumtopf started with the first ripe fruit available and ended in autumn (November) with last fresh fruit (often pears). The general rule for making it is: For 2 parts fruit you need 1 part sugar and approximately 750ml of rum.

2. Wash fruit, pat dry and cut into bite sized pieces, if necessary. Measure them.

3. Add half of weight sugar, mix and let it stand for about 1 hour. Fill fruit into your Rumtopf and add as much rum, so that fruit are completely (fingerbreadth) covered.

4. Close the Rumtopf and set aside in a cool place.

5. Repeat these steps with other fruit until your Rumtopf is completely filled or fresh fruit season is over.

6. Take care of your Rumtopf. Fill up with rum if necessary. It is important that fruit is always completely covered.

7. After you have added the last layer of fruit, sugar and rum let it stand for about 6 weeks in a cool place.

*You can use almost any fruit but use a mixture of different ones like stone fruit (plums, peaches, nectarines, cherries), berries (strawberries, gooseberries, cranberries, grape wine, and others), you can use figs, apples, pears. Just keep in mind that the fruit will be in the rum for a long time, so the fruit should be firm enough.