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Produce => Drink .... => Topic started by: Jeannine on July 11, 2010, 05:04:39
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Don't forget it is about the time to start!!
XX Jeannine
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If only ;).
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what are rumpots
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Granny, it is a large earthenware pot with a good lid, quite narrow, think in terms of a tall round cookie jar.. You start when fruit is is season.
eg
Srawberries in first.Not carved in stone so quite flexible
Might begin
1 cup strawberries, 1 cup sugar..pop into rumpot, then cover with rum about half an inch over the fruit.
As fruit comes along add it to pot with sugar and always top off with rum to the same depth.
Berry fruit are good as they are, dice peaches and nectarines, don't use bananas and I prefer not to use apples as they area bit too crisp, pears are Ok is soft,again dice.
Always make sure fruit is covered with rum.
Proceed with fruits as the season progresses, stop adding about )Otoberish and come Christmas you have a super boozy fruit salad, fabulous over pancakes on Christmas morning.
I will get a picture of mine so you can see better XX Jeannine
These pictures are off the net, all differnt sizes and designs, mine is bright red and holds 81/2 litres which is a very big one it is very staright sided like the dark brown one
No need to refrigerate while doing this by the way Rumtopf is the correct German name, lots of recipes on the net.
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I do my Rumtopf with vodka or schnapps cos I don't like rum. I started it about 3 or 4 days ago with equal weight of strawberries and sugar. i weigh the fruit down with a saucer on top to keep it under the booze. Next redcurrants, then raspberries, then plums I think.
Oh citrus fruit isn't good either.
It's great with ice cream too.
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Good idea Grawc, I have done it with brandy too, I think that might be better than rum actually. wonder what a blend would be like XX Jeannine
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That sounds yummy on ice cream.
Don't know about Christmas pancakes- might never get off the floor to open presents!
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Oh I also seal the top with clingfilm under and over the lid to make sure it's airtight. Don't want all that alcohol evaporating do we? ;)
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It's when I see threads like this that I am sorry I can't partake in alcohol ::).
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It's when I see threads like this that I am sorry I can't partake in alcohol ::).
The flip side is you probably weigh less than some of us! ;D
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Mm, can't get around that one but how about a frozen pot that you feed just the same with fruit and sugar and instead of the booze use a fruit juice that you like, mango would be fabulous, then if you put some artificial booze essence in..or artificial vanilla essence,it might just work. I don't think it would freeze too solid because of the sugar and you might be able to fish it out when you needed to to, mind you I could be dead wrong on that bit.Or make a smaller version that you can defrost on Christmas day.
XX Jeannine
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Grannie Annie, sorry to repeat myself, if only ;D ;D ;D.
Jeannine thank you for trying. I am such an odd ball. ~I can't have much sugar as it makes me very tired. When I told daughter at plot about this thread her eyes glazed over & there were a few ooohs & ahhhhhhhhs even though she had never heard of a rum pot. I think perhaps I'd better stick to my shlemmertopf ;).
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If you do not have an earthenware pot, a large glass bottling jar (3 Lt) with a lid and rubber seal is ideal.
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I was bought one quite a few years ago and used it..now I have the same as grannyjanny with mouth ulcers added in with sugar and Ray is diabetic, wonder if you can do this without sugar?
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You could try Splenda, I have the book that came with mine somewhere I will look and see if there is a variation.
I would be unsure of the glass jar unless it was kept in the dark, as it would allow the light to get at the fruit and perhaps bleach it..haven't done it, just a feeling.
XX Jeannine
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thanks, Jeannine, our tayberries are coming to an end but the peaches are nearly there :)
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Do you add the same weight of sugar as fruit every time you add more fruit.
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I think it is flexible a bit, but you must top up the alcohol too . I'll find my brochure and come back.
XX Jeannine
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We are about to try "start" some Mulberry gin.... :-X
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Do you add the same weight of sugar as fruit every time you add more fruit.
No only the first time, then half as much sugar as fruit.
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We are about to try "start" some Mulberry gin.... :-X
Cork or screwtop ? ;D
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just finished filling ours, tayberry, strawberry, peach and plum, all in rum, used brown sugar so Ray will just be able to have a little, nice for Christmas ;D
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Really daft question - I am using white rum. Will that take on the colour of the fruit. (The dark rum was too expensive).
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I am using white rum also, and yes, it is already a lovely pink colour. I have peaches, mirabelles, plums, strawbs, rasps, black/white/red currants, jostaberries and a handful of tayberries. I still have a little room, and have just scrumped a bucket full of pears, so will probably finish it off with them.
After enjoying the boozy fruit over the Christmas period, we then decant it, bottle the liquer in a sterile bottle and freezing the fruit. It is truly delicious, and rather addictive.