Prepare
A well-cleaned stoneware or glass jar with a capacity of approx. 5 liters.
Ingredients
- STROH 60 or 80
- Granulated sugar
- Fruits according to season and taste
Preparation
The essence of a Rumtopf is to layer fresh fruits gradually throughout the year, in order to have a wide range of aromatically preserved fruits at the end of the year, thus combining the seasons in a jar. For example, one would start with strawberries and raspberries in spring, cherries, apricots, peaches, blackberries, and mirabelles in summer, pears, plums, and damsons in autumn, and so on.
- Remove any fruit cores and cut the fruits into pieces. Pit stone fruits and halve or quarter them.
- At the beginning, mix 500 g of the first type of fruit with 500 g of sugar. Let this sit for 30 minutes and then pour STROH over them. The STROH should always stand a finger-width above the fruits (if fruits float, weigh them down with a small plate).
- For the next step, mix 500 g of the next type of fruit with 250 g of sugar. Add them to the rum pot with the already prepared fruits and pour STROH over them again until it stands a finger-width above the fruits. Repeat for each additional type of fruit.
- Seal the rum pot well with foil and store in a cool and dark place.
- The rum pot must now steep for about 4 weeks until the fruits have developed their full flavor.
Tip: You can also add cinnamon, cloves, star anise, and vanilla to the rum pot along with the sugar. This will make it even more flavorful.
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