LOCATION: Recipes >> Preserving >> Rumtopf 03
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Rumtopf 03
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Rumtopf
strawberries
whole raspberries/blackberries
whole sour cherries
pitted apricots
halved peaches
peeled and quartered pears
fresh pineapple chunks
bottle rum
4 to 5 liter stoneware crock or porcelain pot (not glass)
Sugar
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".
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.
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