Rumtopfs

[Gretchen]

I mentioned in the Homebrew thread that I have a huge old Rumtopf i'd like to use and having found some recipes on the net, wondered if anyone has any experience of these and suggested fruits for use?

A recipe link Bint supplied suggests dried fruit, but the ones I found were with fresh...

I remember childhood friend's parents having them, and smelling/sampling the Rum back in the late 70s/early 80s - I'm sure they also used it in baking aswell as drinking?

Anyone have any suggestions?

• Apart from cut down on my alcohol intake!

[KingRichard]

Gretchen said:

I mentioned in the Homebrew thread that I have a huge old Rumtopf i'd like to use and having found some recipes on the net, wondered if anyone has any experience of these and suggested fruits for use?

A recipe link Bint supplied suggests dried fruit, but the ones I found were with fresh...

I remember childhood friend's parents having them, and smelling/sampling the Rum back in the late 70s/early 80s - I'm sure they also used it in baking aswell as drinking?

Anyone have any suggestions?

• Apart from cut down on my alcohol intake!

My nan and grandad still do it occasionally.

Think it's as simple as a load of old fruit, tons of sugar and a good splash of rum...

Not sure about the Rumtopf though

Edited by KingRichard on Thursday 15th November 18:43

[Gretchen]

KingRichard said:

Gretchen said:

I mentioned in the Homebrew thread that I have a huge old Rumtopf i'd like to use and having found some recipes on the net, wondered if anyone has any experience of these and suggested fruits for use?

A recipe link Bint supplied suggests dried fruit, but the ones I found were with fresh...

I remember childhood friend's parents having them, and smelling/sampling the Rum back in the late 70s/early 80s - I'm sure they also used it in baking aswell as drinking?

Anyone have any suggestions?

• Apart from cut down on my alcohol intake!

My nan and grandad still do it occasionally.

Think it's as simple as a load of old fruit, tons of sugar and a good splash of rum...

Not sure about the Rumtopf though

Edited by KingRichard on Thursday 15th November 18:43

PMSL - bet your Nan does

[Ranger 6]

Gretchen said:

I remember childhood friend's parents having them, and smelling/sampling the Rum back in the late 70s/early 80s - I'm sure they also used it in baking aswell as drinking?

Sounds familiar....

Grew up in Germany (Army brat) in the 70s. We had a Rumtopf for a few years - I seem to remember the principle was to fill the topf with fresh fruit as it came into season, add rum and a bit of sugar, then serve with/in puddings during the winter.

HTH

[stackmonkey]

add fruit as it comes into season, add between 1/3 and 1/2 the weight of fruit, in sugar, (depending on sweetness of fruit), cover with rum.
Repeat until jar is full (it doesn't have to be a proper rumtoft jar)
Leave as long as you dare (eg 12 months)
strain the fruit (which can be used in pies etc)
bottle up and enjoy!

[Gretchen]

stackmonkey said:

add fruit as it comes into season, add between 1/3 and 1/2 the weight of fruit, in sugar, (depending on sweetness of fruit), cover with rum.
Repeat until jar is full (it doesn't have to be a proper rumtoft jar)
Leave as long as you dare (eg 12 months)
strain the fruit (which can be used in pies etc)
bottle up and enjoy!

Ah, thanks, so it's a 'layered' effect. Great stuff.

Are there any fruits to avoid? I'm sure I read something, somewhere once about avoiding soft fruits?

I do have an official Rumtopf, think I might make a start next week.

[stackmonkey]

Most of the fruits in mine are soft.
Layering was the traditional way, from seasonal fruits. I have for some jars, but not all.
I use a number of smaller kilner type jars for my rumtofts.
Banana seems to go brown and disintegrates (seem to still taste OK), but that's about it.

[KingRichard]

Gretchen said:

stackmonkey said:

add fruit as it comes into season, add between 1/3 and 1/2 the weight of fruit, in sugar, (depending on sweetness of fruit), cover with rum.
Repeat until jar is full (it doesn't have to be a proper rumtoft jar)
Leave as long as you dare (eg 12 months)
strain the fruit (which can be used in pies etc)
bottle up and enjoy!

Ah, thanks, so it's a 'layered' effect. Great stuff.

Are there any fruits to avoid? I'm sure I read something, somewhere once about avoiding soft fruits?

I do have an official Rumtopf, think I might make a start next week.

Ours were always made with strawberries, Rasberries, Blackberries and blackcurrants IIRC. Tasted like sweet, alcoholic ribena... I used to nick it from the cupboard as a kid (and they wondered why I was so mis-behaved!)

[Gretchen]

So, what would be the best time of year to start? Given that whenever I begin the first fruit will be in the longest, thus giving the Rum more of its flavour.

I may just start next week, then it will be ready next Christmas...mmm winter fruit pie