Rumtopf originated in Germany, where special earthenware ‘Rumtopf pots‘ are traditionally filled (and added to) with mixed fruits and berries as they come into season. The preserved fruit, soaked in white rum, is spooned out of the jars and is often eaten with cream, or ice-cream, and the fruit enhanced rum is drunk separately as a liqueur.
Eventually makes about 3 litres of rumtopf to pot. When the jar is full, seal and store in a cool, dark place for 2 months.
A rumptopf is started when the first summer fruits ripen, and it is then added to all summer and autumn. Use a larger jar than needed so that you can keep adding to it with the freshest seasonal fruits as they come into season. Dip into the jar and use the preserved fruit as and when needed.
- 1 Kg mixed fruit – such as
- – strawberries, blackberries, blackcurrants, redcurrants, peaches, apricots, cherries and plums etc.
- 250g granulated sugar
- 1 litre white rum
Prepare the fruit: remove stems, skins, cores and stones (pits) and cut any larger fruit into bitesize pieces. Combine all the fruit and sugar in a large non-metallic bowl, cover and leave to stand for an hour (60 minutes).
Spoon the fruit, sugar, and juices into a sterilized 3 litre preserving (or earthenware) jar and pour in the white rum to cover. Cover the jar with clear film (plastic wrap), seal with a rubber band, and store in a cool, dark place.
As space allows, and as different fruits come into season, add more fruit, sugar and rum in appropriate proportions 1 Kg of fruit, 250g sugar, 1 litre of rum.
When the jar is full, seal and store in a cool, dark place for 2 months.
Serve the fruit spooned over ice cream or other desserts and enjoy the rum in glasses as a liqueur.