Rumtopf: German Preserved Fruit in Rum
German rumtopf is a seasonal preservation method that layers various fruits from spring through fall into a crock with dark rum, resulting in a rich concoction ready for winter enjoyment.
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Instructions
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To begin rumtopf, add late spring fruits (strawberries, cherries, or blackberries) to a large crock. Sprinkle with the recommended sugar per pound of fruit, allow to sit for 1 hour, then cover completely with dark rum (1 bottle per pound of fruit). Place plastic wrap on the liquid, seal the crock, and store in a cool, dark place for two weeks.
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In subsequent weeks, incorporate summer fruits (chopped apricots, peaches, plums, grapes, nectarines) and then fall fruits (chopped pears, raspberries). For each addition, sprinkle with the recommended sugar per pound, wait 1 hour, and cover with the recommended rum per pound. Ensure the liquid is covered with plastic wrap and the crock is sealed, storing for one week after each new fruit layer.
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Conclude by adding half a can of pineapple chunks, walnuts, raisins, and optional cinnamon sticks or star anise; sugar and rum should be added for the pineapple as per recommendations.
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After all ingredients are in, ensure the rum covers the contents and is sealed with plastic wrap and the crock lid. Age for at least four additional weeks in a cool, dark place before serving.