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Basic Rum Pot Recipe (Rumtopf)
Makes 2 Gallons

3 cups strawberries
2 cups (about) each fresh fruits as they come in season:

Prepared Gooseberres
Cherries
Red currants
Black currants
Raspberries
Apricots
Peaches
Plums
Pears

10 cups sugar (approximately)
2 qt amber rum (approx)

Traditionally, this rum pot is begun in early summer, place in a
cool dark cellar, and new layers of fruit are added as they come
in season. The fruit is ready to use by the beginning of Advent
(December)

As the rum-pot, you can use a 1 - 2 gallon crock with a lid. All
of the fruit should be ripe, but not over ripe. Pick over the
fruit, remove any damaged parts and pit or core it before measuring.
Cut larger fruits such as peaches into smaller chunks.

Sprinkle the strawberries with 1 1/2 cup sugar. cover and let
stand 30 minutes. Place the sugared strawberries in the rum pot
and pour in enough rum to cover the fruit by about 2 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 of fruit with 1/2 cup of
sugar before adding it to the pot, and each time add enough rum to
cover the fruit by 2 finger widths.

After the first two weeks, you will need only 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. At the end
of October or the beginning of November, add another cup of rum to
the pot. By the beginning of December, the fruit will be ready to
eat.

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