A well-cleaned stoneware or glass jar with a capacity of approx. 5 liters.
- STROH 60 or 80
- Granulated sugar
- Fruits according to season and taste
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.
- To prepare a Rumtopf, start by washing and drying the fruits well.
- Remove any core or seeds from the fruits and cut them into pieces. Stone fruits should be pitted and halved or quartered.
- In the beginning, mix 500g of fruits with 500g of sugar. Let them sit for 30 minutes, then pour STROH over the mixture. STROH should be about a finger’s width above the fruits (if any fruits are floating, weigh them down with a saucer).
- For the next layer, mix 500g of fruits with 250g of sugar. Add them to the Rumtopf with the previous layer and pour STROH over the mixture until it is a finger’s width above the fruits again.
- Cover the Rumtopf well with plastic wrap and store it in a cool place. The finished Rumtopf should be left to sit for about 4 weeks, allowing the fruits to develop their full flavor. The Rumtopf should be ready to serve by November at the latest.
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.