Hello all,
I've decided to preserve some of this year's gorgeous glut of soft fruits by steeping them in alcohol in a small Kilner jar until Christmas :occasion16: :occasion18: I've almost filled the 500ml jar with red, white and blackcurrants, added some sugar and topped it up with booze (80% proof whisky, a gift from Sainsbury's when my husband hit his head on a sharp shelf edge in their store about ten years ago...!).
My question is... how do I stop some of the fruit rising to the top and sitting just out of the liquid? Is it important to keep it submerged, or can I just discard this top layer assuming the rest will be safe? Should I keep shaking the jar? Sorry, that's more than one question. I know the alcohol is supposed to kill all bacteria but I don't want to take any chances.
Thank you :icon_cat:
If you have small piece of crockery..plate, glass lid or something that would fit in as a weight to press 'floaters' under liquid it would be very good idea. There is always chance that if they fruit is not fully under the booze it will leave bacteria chance to live in and often the bits sticking out will discolour too.
Just a little 'tip'...use more sugar than you think you may need...booze that is not naturally sweet tasting like whiskey makes sour fruit like currants not so nice. I find that when the booze taste almost 'liquer' like it will make the fruit pleasantly sweet too..and I don't 'suffer' with sweet tooth as such. Some things are just better with little excess sweetness.
I made some rum and raisin pears other year..and ohhhhh...that was delish with ice cream :icon_cheers:
Oh..no need to shake other than after adding new layers of fruit in..little shake is in place to get air bubble out..helps with 'floating problems' too.
What you are doing is a Rumpot in a kilner jar, take a look on the web for Rumpot ideas and it will give you recioes etc, all you will need XX Jeannine
Thank you Goodlife and Jeannine - Rumpot sounds fabulous! Rum and raisin pears... *Homer Simpson-style drool*....
Yes I've looked all over the house for something suitable to use as a "sinker" but without success - for one thing the opening is smaller that the jar itself (if you see what I mean...) so I couldn't use anything solid that was big enough to cover the whole surface and the little currants might pop up in the gap. I wonder if there's anything soft I could bend/crumple and stuff into the top that wouldn't react with the alcohol? Tin foil might be a bit dodgy. Failing all that, would the discoloured floaty bits actually make the rest dangerous to eat?
Thanks for the tip about sugar. I wondered if I'd put too much in already but there's definitely room for some more!
I suppose a proper rumpot would have a special lid to keep the fruit submerged...
Thanks again :wave:
I suppose you could use some baking parchment type of paper too..just crumbled up into big bun and the top will press it and the fruit down...or suitable stone, though you would have to boil it first to get it properly clean. It only takes couple weeks and the fruit start to take the sugar and booze in..they get heavy and don't float anymore..then you can take it off and the jar will look nice again.
Shame to 'waste' good whiskey for the fruit..would have been very nice on its own..particularly when it started get bit older.. :tongue3:
Fill a plastic bag with water and seal it off, use a strong one that you can trust, it will take the form of the jar top, it shouldn't sink if you leave air in it too. works well for pickles.
The Rumpot recipes are usually for mixed fruits. I have a pretty big one and it holds about 4 litres when full,I start feeding it as the fruits come into season, strawberries,blackcurrants, blueberries, peaches, cherries, brambles all go in, personally I don't use apples or pears as I don't grow them. It just has a lid by the way , nothing to stop the fruit floating. It really shouldn't be a problem if you have the mix right, there is probably more sugar in it than you might suppose. To every pound of fruit I use half a pound of sugar, then top up with booze to about an inch over the fruit every time you add fruit.
When it is full forget about for a few months, if you start at the right time early on it will be ready for Christmas. Strain the fruit off and use it on ice cream and enjoy the fruit liqueur in a glass.
XX Jeannine
PS you may find specific recipes under Rumtopf rather than Rumpot.
Thanks again both for all the tips and ideas - much appreciated :happy7:
I'm inclined to agree it seems a shame to use up good booze this way, but if Roy hasn't drunk it in ten years he's not likely to miss it now! He's more a real ale man, and anyway there's plenty left.
:icon_cat: