Quote:
Originally Posted by columbus
My father used to make this 60 years ago though I think the name Rumtopf may be more specific to the container.
He used a tall stoneware jar, plentiful at that time, filled it with Damsons from the garden, then topped with sugar, covered with Gin & covered the jar with a lid. At a later date the screw top glass jars sweets used to come in.
It was left until Christmas & the liquid poured off & drunk. Much the same as Sloe gin made with Blackthorn berries. (It was later years that I was allowed to sample)
If left for a shorter period you could also then eat the (alcoholic) fruit which had been preserved by the alcohol.
If I am correct the idea behind the Rumtopf is more to produce the alcoholic fruit desert with the lightly flavoured white rum as a side benefit.
Either way I have being doing this to produce fruit liqueurs fo many years using Gin, Bacardi and Vodka as bases. (Hic!)...  and on occasion the "Fruit" desert when called for by my S.O.
N.B. Isopropyl alcohol in the ears kills bacteria, drinking the above makes you forget about the pain  |
My mother had a "real" rumtopf container. And she used Stroh Rum. The recipe I found said you have to add as much sugar as fruit (so, 500gr strawberries = 500gr sugar) and to fill so much rum in it that the fruit is 2cm underneath the fluid. Don't use overripe fruit.
She now puts walnuts and plumps in strong water... (and calls it a fruit bite when she eats it!)