Rumtopf Recipes

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RUMTOPF (TRADITIONAL GERMAN FRUIT PRESERVE & BEVERAGE)



Rumtopf (Traditional German Fruit Preserve & Beverage) image

Rumtopf (rum pot) is a traditional German beverage. There are many variations. Take this recipe as a more general blue print for your own recipe. The traditional way of making this beverage starts as early as the fresh fruit are available in spring / summer and ends with the last fresh fruit in autumn. But today you can make in "1-step", because you can get always fresh fruit in the supermarket.

Provided by Thorsten

Categories     Punch Beverage

Time P1m11DT1h15m

Yield 10-20 serving(s)

Number Of Ingredients 3

2 lbs fruit (strawberries, plums, cherries, peaches, pears, raspberries, currants, blueberries, gooseberries, ...)
1 lb sugar
3 cups rum (54%)

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



Rumtopf image

Rumtopf is a traditional German tipple that you build over the course of the entire harvest season.

Provided by Sherri Brooks Vinton

Yield Yield varies according to the size of your Rumtopf container

Number Of Ingredients 13

Sugar
Rum
Apples, quartered or sliced
Apricots, halved and pitted
Cherries, stemmed and pitted
Gooseberries, stemmed but whole
Grapes, stemmed but whole
Nectarines, halved and pitted
Peaches, halved and pitted
Pears, cored and sliced
Plums, halved and pitted
Raspberries, whole
Strawberries, stemmed but whole

Steps:

  • You can build your Rumtopf in any food grade container-glass, ceramic, or even food-grade plastic will work. You can make miniature Rumtopfs in quart-sized jars but a bigger vessel, 2 to 3 gallons, allows you to use more fruit and create substantial layers that really show off their beauty. You can find specialized ceramic Rumtopf crocks that are decorated to reflect their purpose but I prefer to use a big glass jar-like a glass cookie jar-so that I can get a good look at my Rumtopf over the course of the harvest. Whatever container you use, scrub it well with hot, soapy water, rinse several times with boiling water, and rinse it out with a little of the rum and you are ready to start.
  • Add your first fruit and sprinkle sugar on top in the proportion of 1 cup of sugar for every pound of fruit. Top with enough rum to cover by 1 inch. Keep layering as fruits come into season. You can use any of the fruits listed, and the more the better. Just be sure to layer with enough liquor to cover or your Rumtopf will ferment rather than infuse. If bubbles start to appear, add a little 151-proof rum (also known as overproof rum), which will halt fermentation.
  • Allow to rest at least 4 to 6 weeks after the last fruit has been added.
  • Use a ladle to dip down into the Rumtopf to draw up your first servings. The fruit is great served on ice cream or served with roast meats, but for adults only, as it will be drenched in rum. When the liquid level threatens to go lower than the fruit, you can strain the remaining liqueur, allow it to settle out, and then carefully decant it into bottles. Leftover fruit can be frozen until ready to use.

RUMTOPF



Rumtopf image

Provided by Melissa Clark

Categories     quick, cocktails, project

Time 2h

Yield About 2 quarts

Number Of Ingredients 5

1 pint mixed berries (like raspberries, blackberries or strawberries)
2 1/2 cups sugar
1 bottle dark rum (1 liter), more as needed
1 pound peaches and nectarines, washed, pitted (pits reserved) and sliced 1/2-inch thick
1 pound mixed plums, washed, pitted and sliced 1/2-inch thick

Steps:

  • Place berries in a large jar. Gently toss with 1 cup sugar. Let sit for 2 hours, then top with 1/3 of the rum. Do not stir.
  • Cover berries with peaches and nectarines. Top with 3/4 cup sugar and another 1/3 of the rum. Do not stir.
  • Add plums. Top with remaining sugar and cover with rest of rum, leaving room for 1 inch of liquid on top. Do not stir.
  • Loosely wrap reserved peach and nectarine pits in a thick towel. Use a hammer or kitchen mallet to crack the pits and extract the kernels. Crush the kernels gently and add to the vessel.
  • Cover and let sit in a dark, cool place (but not the refrigerator) for at least 3 weeks and preferably 12. If the fruit floats to the top, turn the jar upside down so all the fruit falls to the bottom (you may have to do this several times over the weeks).

Nutrition Facts : @context http, Calories 162, UnsaturatedFat 0 grams, Carbohydrate 23 grams, Fat 0 grams, Fiber 1 gram, Protein 0 grams, SaturatedFat 0 grams, Sodium 1 milligram, Sugar 22 grams

RUMTOPF



Rumtopf image

Rumtopf is a traditional German delicious fruit preserve.It works with any combination of ripe fruit. Both my grandmother and mother used the 2nd method described, with A Rumtopf crock, traditionaly every summer and we always enjoyed it at Christmas. I still have their crock, but have only made it once. (maybe next summer) Prep time is for refrigerating.

Provided by Derf2440

Categories     Lunch/Snacks

Time P4m8D

Yield 2 half gallons

Number Of Ingredients 8

12 cups sugar (about 5 1/2 lbs)
3 cups water
4 1/2 quarts golden rum (buy two 1.75 liter and one 750 milliliter bottles) or 4 1/2 quarts light rum (buy two 1.75 liter and one 750 milliliter bottles)
5 lbs large peaches, peeled,halved and pitted
4 1/2 lbs green seedless grapes, stemmed
3 1/2 lbs pears, peeled,halved and cored
3 lbs red seedless grapes, stemmed
15 dark sweet cherries

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.

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