A delicious twist for your desserts

Rumtopf is an ingenious way to preserve fresh fruit. And for decades, STROH has been a trusted choice for it. The special STROH aroma complements the fruits wonderfully and makes Rumtopf the perfect addition to ice cream, pudding, curd dumplings, cake, curd strudel and much more.

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 4-5 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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