Rumtopf Traditional German Fruit Preserve Beverage Food

RUMTOPF (TRADITIONAL GERMAN FRUIT PRESERVE & BEVERAGE)

Steps:

• The traditional way of making a Rumtopf started with the first ripe fruit available and ended in autumn (November) with last fresh fruit (often pears). The general rule for making is: for 2 parts fruit you need 1 part sugar and approximately 3 cups Rum.
• Wash fruit, pat dry and cut into bite sized pieces, if necessary. Measure them.
• Add half of weight sugar, mix and let stand for about 1 hour. Fill fruit into your Rumtopf and add as much Rum, so that fruit are completely (fingerbreadth) covered.
• Close Rumtopf and set aside in a cool place.
• Repeat these steps with other fruit "until" your Rumtopf is completely filled or fresh fruit season is over.
• Take care of your Rumtopf. Fill up with Rum if necessary. It is important that fruit are always completely covered.
• After you have added the last "layer" fruit, sugar and Rum let stand for about 6 weeks. Enjoy.
• NOTE: 1-step preparation. Use any kind of fruit you like. Use a good mixture of different fresh and ripe fruits. Prepare them as describe above. After you have put them into the Rumtopf cover them with Rum. The Rumtopf should be completely filled. Let stand for 6 weeks. Enjoy.
• NOTE: let stand at least for 6 weeks or even more. And keep the Rumtopf always in a cool place.
• NOTE on fruit: you can use almost any fruit, but use a mixture of different ones like stone fruit (plums, peaches, nectarines, cherries), berries (strawberries, gooseberries, cranberries, grape wine, and others), you can use figs, apples, pears. Just keep in mind that the fruit will be in the Rum for a long time, so the fruit should be firm enough.
• Number of servings can not be given. Time to make includes time until first use.

RUMTOPF

Steps:

• In a 8 quart stockpot, combine sugar and water.
• Heat to boiling over medium heat, stirring constantly.
• Continue to cook until temperature reaches 235 degrees, stirring occasionaly to prevent sugar from crystallizing on sides of pot.
• Cool slightly, then gradually stir in rum until blended.
• Set aside.
• In a rumtopt crock, or if you don't have one, a clean wide-mouth 2 1/2 gallon jar, arrange fruit in layers, making sure to pack jar tightly.
• Ladle syrup into jar, covering fruit completely.
• Wipe rim clean with damp cloth and seal jar.
• Store in refridgerator at least 2 months before serving.
• As time passes, the fruit will absorb the rum syrup and float in the solution.
• The rumtopf can also be made gradually, by making the rum syrup in advance.
• As fruit ripens in the summer a layer of it is added to the crock, covered with the rum syrup and covered, until the next fruit came into season and another layer was added, until fall when the crock was well packed with layers of several different fruits.
• the crock was sealed each time a layer was added with a tight fitting lid and with sacking covering the lid and tied around the neck.
• It was stored in a cold dark place in the back of the basement or in a root cellar.
• It was always ready to serve at Christmas time.
• Ours always had peaches, pears, plums, apricots, cherries and sometimes grapes.