Rum Pot or Rumtopf in German is a traditional mix out of rum and fruit that is enjoyed during the winter months. You would start in May with strawberries and add more and more fruit during the summer months. You can make a tropical rum pot if you like and use only tropical fruit like mango, kiwi, pineapple or papaya. Or make a red fruit Rumtopf by using only red fruit (includes red currant berries).
The recipe has many variations. When the fruit is soaked with rum after 2-3 months you would serve it as a dessert with ice cream or pudding, or add it to cakes or pastry as described in the recipe Rum Pot Muffins – Find it here.
If you don’t have a special Rumtopf you can use a ceramic fermentation pot or a glass jar that you would use for pickles.
Start with 500 g smaller strawberries
Add during the following months different fruit – See below
2 vanilla beans and 2 cinnamon sticks
500 g sugar for each fruit layer
2 bottles rum (54 %)
– Starting in May with strawberries: Get a large stone pot with lid (content 5 liter). Rinse the pot with vinegar water and boiling water; dry it thoroughly with a clean kitchen cloth
– Wash strawberries and pat dry with kitchen paper, remove stems and leaves. Cut big berries in halves.
– Place them with 500 g sugar into a bowl (make layers) and place it covered for 1 hour in the fridge.
– Now fill the strawberries into the pot and add as much rum until the fruit is covered (for about 2cm); take a plate and cover the fruit; it prevents that they will float at the surface.
– Cover the pot and keep at a cool place; mix now and then very gently the first 14 days with a spoon.
– Add more and more fruit during the summer – Keep the ratio of 250 g sugar for 500 g fruit. Add addition al rum, so that the fruit is always covered very well.
– You can add vanilla beans and cinnamon sticks for a nice flavor (optional).
Sour Cherries or Black Cherries – With pits
Italian Plums – Removed pits, cut in halves
Apricots and Peaches – Skin removed, no pits, cut in 4 pieces
Pears – Peeled, cut into six pieces
Grapes – Removed from any stems, poke each grape with a needle
The fruit is added with 250 g sugar and enough rum to cover the new layer entirely.
Every piece of fruit should be completely free of any damage or mold.
The fruit should be ripe but not “over-ripe”.
Fruit should never swim at the surface.
Each kind of fruit must be clean and dry. Let it air dry after washing or pat dry with paper.
After 2-3 months the fruit will be soaked with rum and can be used for desserts, and cakes or a special recipe that we feature on our website: Rumtopf Muffins – Go to Recipe Rum Pot Muffins
Don’t Use this Fruit
– Oranges or lemons (they are acidic and adda sour taste to the Rumtopf)
– Bananas and melons (they turn mushy and make the Rumtopf watery)
– Apples (will not improve either in taste or texture by the rum and sugar mix)
– No coconut or any other exotic fruits.