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Basic Rum-Pot Fruit Recipe (Rumtopf)

3 cups (3/4 liter) strawberries, hulled
about 2 cups each (about 1/2 liter each) prepared gooseberries, cherries,
red currants, black currants, raspberries, apricots, plums and pears
(pick over, remove any damaged parts and pit or core fruits)
about 10 cups (about 2 1/2 liters) sugar
about 2 quarts (about 2 liters) rum

Sprinkle the strawberries with 1 1/2 cups (375 ml) sugar. Cover,
and let stand for 30 minutes. Place the sugared strawberries in
the rum pot (as the rum pot, you can use a 1 to 2 gallon stoneware
crock with a lid) and pour in enough rum to cover the fruit by
about two finger-widths. Cover the pot with plastic wrap and put
on the lid. Place in a cool room, and stir the fruit gently every
two or three days.

Starting with the gooseberries, or as the fruits ripen, add the
remaining fruits in layers; mix 1 cup (1/4 liter) of fruit with
1/2 cup (125 ml) of the sugar before adding it to the pot, and each
time add enough rum to cover fruit by two finger-widths.

After the first two weeks, you will only need to shake or stir the
pot every two weeks. But you must always make sure that the top
layer of fruit is covered by two finger-widths of rum. Traditionally,
the rum pot is begun in early summer. At the end of October or
the begining of November, add enother cup of rum to the pot. By
the beginning of December, the fruit will be ready to eat.

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