Recipe Archives->Preserving->Rumtopf

Rumpot

Fruit (What you can get and when it's fresh in season) such as:
    Strawberries
    Raspberries, blackberries, blueberries
    Cherries (pitted)
    Apricots (stoned)
    Gooseberries
    Currants
    (Basically, any firm fruit - don't use ones that will disintegrate such
     as apples or peaches and don't add citrus)
Sugar -- about 1 c. to 1 quart of fruit

Gently mix these in a crock, big jar, or food-grade plastic bucket.
You don't want to smash the fruit, but are trying to keep it whole.
Cover with good quality white rum. To keep the fruit from floating
to the surface, weigh it down with a plate. Cover and put in a cool
dark place.

Every time you add more fruit, add sugar to the above ratio and
enough rum to keep things covered.

Some time around Thanksgiving or the holidays, get the crock out,
open it, breathe deep and use. You can pack into jars for gifts,
use in cakes, pancake syrups, or just spoon it over ice cream.
There will be more rum than fruit so you can bottle that up for
dessert sauces or just getting sauced.

Printable version: rumtopf.txt.