Rumtopf is a traditional German preserve made with different types of fruit, sugar and rum. It generally starts with strawberries as they are the first fruit of the season but you can use other fruits as the summer progresses (just add more fruit, sugar and rum as you go). We make a gallon every summer by combining strawberries, blueberries, pitted cherries, slices of apricots, peaches, plums, raspberries and blackberries in a 1-gallon cookie jar. For best results you should weigh the ingredients in this recipe as its the only reliable way to balance the flavours.
- 1 lb strawberries and other fruits
- 1/2 lb sugar
- 1 - 2 cups dark rum (enough to cover the fruit)
You will need:
- 1 gallon glass jar
- kitchen scale
- Clean the fruit and remove the hulls or pits. Place in the airtight container and cover with sugar and gently mix. Refrigerate overnight. Lots of liquid will appear.
- Place the fruit mixture in a clean jar, cover with rum and close the jar tightly. Each time a new fruit comes into season, repeat these steps and add more fruit to your jar. Let the fruit and alcohol rest for several months, then drink the syrup and eat the fruit. We open it at Christmas and spoon it over ice cream or in cocktails.
Drink after 6 months and within 1 – 2 years.
Except from BATCH: 200 Recipes For A Well Preserved Kitchen. Copyright (2016) Joel MacCharles and Dana Harrison. Published by Appetite by Random House, a division of Random House Canada Limited, A Penguin Random House Company. Reproduced by arrangement with the Publisher. All rights reserved.
Only the finest ingredients will do.
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