Recipe Archives->Preserving->Rumtopf 05

 
Rumtopf

strawberries, whole
raspberries/blackberries, whole
sour cherries, pitted
apricots, unpeeled, halved
peaches, peeled and quartered
pears, peeled and quartered
pineapple, chunked
1 bottle good quality rum
4 to 5 liter stoneware crock or porcelain pot (not glass).
 
You can start Rumtopf in May or June and use as the fruits begin
fermenting with the rum and sugar.  Just remember to replenish the
mixture with more fruit and sugar as it is used.  Blueberries and
apples are the only fruits which do not do well in rumtopf.

Wash and drain well 1 pound of fresh, ripe strawberries. Add 1 cup
sugar, mix gently, let stand 1 hour before placing into crock.
Place fruit in pot and add 1 bottle rum. Place a saucer on top of
the fruit and let stand in cool, dark place. Stir very gently once
or twice over the next two weeks.  Every two weeks add another
in-season fruit, some sugar and rum as needed :  1 pound washed
and drained fresh fruit + 1 cup sugar and enough rum to cover by
1/2".

Printable version: rumtopf05.txt.