I started our Rumtopf this weekend with the first of the summer apricots. For those of you who don’t know, rumtopf is a mixture of various kinds of fruit, rum and sugar placed in a large stoneware pot (the eponymous rum pot) and matured for several months until the fruit is very soft and completely saturated with rum. We use basic house brand dark rum and, usually, cherries, plums, peaches, nectarines and apricots. Traditionally, the pot is set up in a cool and dark place in Summer, and different kinds of ripe fruit are added to it over the months as they come in season. The fruit is thereby preserved to be eaten in Winter, when the Rumtopf is matured.
I looked up my rumtopf recipe on my blog. When I processed some cherries yesterday, there seemed to be an awful lot of sugar. So I googled a few recipes and found that the amount of sugar is half the weight of the prepared fruit, not 1:1 as I had put. The updated rumtopf recipe is here.
I went out and bought more cherries to get the proportion right!
Our rumtopf is already half full. I’ll add peaches and nectarines throughout July and finish up with plums in August. Then sit back and wait until we bring the pot out for our annual Rumtopf Party in December. In fact all we need to do is design this year’s Rumtopf Party invitations!