Rumtopf

[johnnytheboy]

Is this a desert or is this away of making another fruit infused alcholic beveridge!!! or both of course!!

Does anyone here have any experience/tips/recipes?

 

[Robbi]

its for making booze mate, i've made some lovely tea wine type thing in one

 

[Bardster]

Both, Just work your way from Spring to Xmas, adding seasonal fruit, sugar and keep the lot covered with rum. Decant at xmas We have only recently finished the liquor from our last one.

 

[johnnytheboy]

Sorry I meant the rum contents as in a recipe as opposed to the pot its made in, my fault for not explaining right, I have 3ltr jars from lakeland thats about to get the contents processed, the last thing i want is empty jars, the wife will have them in the bin lol

 

[johnnytheboy]

thanks bardster, what sort of rum do you use!!

 

[Leonidas]

We've got a rumtopf jar form Germany, had it for decades....
We layer it year on year, fruit, rum, more fruit, more rum and so on....so some of the contents are quite a few years old....never goes off.

It is gorgeous, we heap a couple of tablespoons of fruit and liquid onto puddings etc......jeez they are severely alcoholic fruits....

Tom

 

[Bardster]

any old rum really, rough stuff gets smoothed out by the fruit flavours and sugar. There's not really much point putting the sippin stuff in there.

 

[johnnytheboy]

Well its going slow, blue berries, pineapple, orange, peaches so far, also a bottle of rum and 500grms of sugar, I have a birthday BBQ for my wife planned in August and hope to have something ready for then

Any hints or tips to improve it??

 

[Loenja]

its basically a pot full of rum and sugar, and then when the fruit is ripe you add the fruit then for christmass its ready. yum yum
2:1 fruit sugar and enough rum to cover the fruit
Lonja

 

[AussieVic]

Hi, you can put just about any fruit in there, but I love using mixed berries and blood plums (strawberries, blackberries, raspberries, blueberries, cherries etc - fresh or frozen - whatever you can get, even if you only pop 1 or 2 berries in at a time it all adds up), you end up with an almost black syrup. I only ever use cheap booze, and as well as rum you can add any spirit: vodka, brandy, bourbon, grappa even whiskey etc, you could even tip in any bits of (fruit) liqueur you may have in the cupboard (avoid anything a "herbal").
Taste it as you go.
The best way to improve it is time, the longer you leave it the better it gets.
Another tip is to start another jar ASAP, so you have a backup and it'll be ready for your next event.