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It’s no secret that I am a fan of infused booze.  Limoncello, dark cherry liqueur, orange liqueur to name just a few.  But when I read about a rumtopf, I knew I was on to something that I had to try.  My first step was finding the how-to (because it really is more of a how-to than a recipe).  I searched through my multitude of preserving books, and found it in only one of them!  I found it in Preserve It! a wonderful book from Doring Kindersley. 

I used to by Doring Kindersley books for my girls when they were little.  The were such high quality, with lovely bright pictures.  I am pleased to say this preserve book is of the same quality! 

So, here is the idea of a rumtopf (which means “rum pot”).  You start with  your favorite fresh fruits in season, then you add other fruits as they come into season, until you jar is full. By the time you are finished, you should have at least a month so for it all to age, and then you have a lovely liqueur to sip and some fabulous boozy fruits!

I started with strawberries because they are the first to come ripe here.  The basic premise is that you weigh your fruit, mix it with 1/2 it’s weight in sugar, and cover with rum.  Easy!!  I’ve googled around to find which fruits are best and it seems to be a matter of opinion – though everyone seems to agree that apples, citrus, bananas, and melons do not work.  


  • A selection of fresh soft, ripe fruit (like berries, currants, grapes, pears, and stone fruits)
  • granulated sugar
  • rum

Peel fruits such as pears if necessary, halve and remove the cores or pits, then cut into slices if the fruit is large.  Halve small fruits such as cherries, apricots, or plums.  Leave berries, grapes, and currants whole.

Weigh the prepared fruits and measure out half their weight in sugar.  Put the fruit in a sterilized rumtopf jar with the sugar;  mix well, and leave to stand for 1 hour.

Pour in just enough rum to cover the fruit.  Cover with a sterilized saucer or plate, pressing it down to keep the fruit submerged (if your jar has a narrow neck, use 3 or 4 espresso saucers overlapping).

Cover the jar opening with plastic wrap, then put the lid on and store in a cool, dark place.

As you grow or buy more fruits, mix them with half their weight in sugar; add them to the jar, top off with rum, and cover as before.  When you’ve added all you wish (it doesn’t have to be full), leave for at least 1 month in cool place before eating, although it tastes best after 3 months of maturing.



This will be my entry for Foodie Friday at Designs by Gollum!

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  1. says

    Three months to wait? I don’t know how you’ll be able to look at it for that long. I don’t need instant gratification, but 3 months is a very long time!

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