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Rum Pot
Hello Guys,
Begin rum pot in early summer.
Initial ingredients:
8 oz. strawberries washed and stems removed
8 oz. granulated sugar
1 bottle dark rum
Place the strawberries in a large 8-10-pint stoneware pot, cover with sugar, stir well and leave for half hour, then add enough rum to cover. Place the pot in a cellar or other cool location and gently stir mixture every two or three days.
You may continue adding to the pot throughout the summer:
Add about 8 oz. prepared gooseberries, cherries, red currants, blackberries, raspberries, blueberries, plums, etc., as they become available. Before adding to the pot, mix each approximately 8 oz. of fruit with 4 oz. sugar. Each time a new fruit is added, wait a half hour, then add enough rum to cover mixture. While additional fruit is being added, stir pot gently every two or three days. During periods of time when no fruit is added to pot, it is only necessary to stir every two or three weeks.
Just before Samhain, add another ½ pint of rum to the pot and the potent mixture will be ready for use. Serve cold or at room temperature in tall glasses, or with ice cream, whipped cream or sponge cake. It is also very good served with pork or wild game.
If you want just the liquid for drinking, strain mixture through cotton cloth
This recipe sounds fabulous! I have a whole stack of those antique stone crocks, (with the numbers on the side?) which came from my hubbys family, but I had heard they could cause some sort of poisoning and shouldn't be used for food. Is this information incorrect or is that just for pickles? I think they were originally used for pickles and saurkraut. One size came with a wooden lid with a handle that was apparently used as a weight. I had a strawberry patch here at one time, but gave it up as the squirrels and chipmunks continually beat me to the harvest,lol, but we do have a local farmers market and an abundance of wild blueberry and black raspberry patches in the woods. I think I may give this recipe a try with the Spring strawberry harvest and try adding the blueberries and blackberries in July when they typically ripen here. Sounds like a great alternative to those who aren't great mead fans, not to mention a nice summer drink all around!
Hello bennett,
I do this type of thing with a variety of spirits and fruit. I've got some brandy doing at the moment, with raspberries, blackberries and cranberries in. Sweetened with honey, I prefer the flavour.
I've also just been drinking some great (if I say so myself, lol!) sloe gin, made in the same way.
I was told about Rumtopf by a german cook in Cairns (Sept 2006), and was immediately hooked on the idea of starting a Rum Pot this year. I was lucky enough to find a jar of authentic Rumtopf in Bavaria (March 2007) and the ingredients list was Jamaican Rum and Cherries. This seems like a simple version but did give me a clue of what type of rum to use. The fruit and rum are really good over vanilla ice cream!
With strawberries and cherries starting to appear at roadside stands now....I guess it is time to wash out a few one gallon jars and get started! I can hardly wait for the weekend to go cruise the fruit stands.
MzIce
i first ahd Rumtpof in highschool, my mentor in a youth group was a german who's family had emigrated to the US in the 30s. i believe he used rum and brandy, and as far as he was concerned any fresh fruit was fair game to go into the pot. i remember cherries, peaches, strawberries, blueberries, gooseberries...anything.
he always served it around chaunaka, so i assumed it was a german holiday treat. thanks for the recipe, i am going to attempt my very first Rumtopf as the fruit comes into season.
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