How to make a German Rumtopf

Summer is here, and the harvest season begins. In the Pacific Northwest we are blessed with a climate suitable for a large variety of fruit crops, which are offered at farm stands. My own garden currently produces strawberries, red and black currants,  blueberries,  red and black raspberries and gooseberries. It is time to start preserving some of this bounty for the winter.

Canning is too labor intensive for me, so this year I am making a German Rumtopf, my favorite method of preserving fruit and berries. Basically it is a tincture of sugar coated fruit steeped in Rum.

This is how:

Collect and clean 2 parts of fruit, and toss with 1 part sugar. Let sit for 1 hour. Fill into a Mason jar or stoneware crock and cover with  rum. Place tight fitting lid on jar. Keep in cool, dark location. Add fruit  as the harvest season progresses, making sure the fruit stays covered by the alcohol. Let steep for at least 6 weeks, preferably longer, shake or stir contents gently occasionally. Best to use over the coming winter.

Pour this wonderfully delicious fruit preserve over ice cream, custards, cakes. Use as ingredient for sweets, desert sauces, or in cocktails.  Nice with pies and baked apple. Goes well with milk, cream and eggs. Makes a lovely Christmas gift.

Any firm fruit can be used. Larger fruit like peaches or pears can be sliced. Berries should be whole/undamaged to ensure a longer shelf life of the Rumtopf.

For sugar I like to use organic, unrefined cane sugar, some prefer brown sugar over white. It is important that the sugar does not have much flavor of it’s own.The rum brand ‘Appleton’ has been recommended to me by a Florida resident, and was within my budget. The brand ‘Flor de Cana’ comes highly recommended specifically for making Rumtopf, but unfortunately was out of my price range this time.