Rumpot

Author: Canadian Living

This mix of fruit preserved in rum is a fabulous way to enjoy summer fruits right through the winter spooned over ice cream or pancakes. Begin preparing the mixture when strawberries are in season and add seasonal fruit right into fall. Each addition should be about 1 lb (500 g) of prepared fruit. To have the Rumtopf ready by December, make the last addition by the first week of October.

  • Portion size 4 servings

Ingredients

  • 3 cups small strawberry (1 lb/500 g),hulled
  • 6 3/4 cups granulated sugar
  • 4 cups amber rum
  • 3 1/2 cups (875 ml) raspberry (1 lb/500 g)
  • 3 1/2 cups (875 ml) blackberry (1 lb/500 g)
  • 4 cups sweet cherry pierced several times (1-1/4 lb/625 g)
  • 2 3/4 cups (675 ml) blueberry (1 lb/500 g)
  • 2 cups sliced pitted peeled peach (about 1-1/2 lb/750 g whole)
  • 3 cups (750 ml) plum (1 lb/500 g whole)

Method

In sterilized wide-mouthed 16-cup (4 L) jar with tight-fitting lid, mix strawberries with 1 cup (250 mL) plus 2 tbsp (25 mL) of the sugar; let stand for 30 minutes. Slowly pour in rum, without stirring. Cover and store in refrigerator, stirring after a few days to dissolve sugar.

Allowing 2 weeks between additions, add fruit as follows: in bowl, stir raspberries with 1 cup (250 mL) plus 2 tbsp (25 mL) of the sugar; let stand for 30 minutes. Stir into strawberries. Cover and store in refrigerator, stirring after a few days to dissolve sugar.

Repeat with cherries, blueberries, peaches and plums.

Nutritional facts <b>Per 1/2 cup (125 mL):</b> about

  • Sodium 2 mg
  • Protein 1 g
  • Calories 271.0
  • Total fat trace
  • Cholesterol 0 mg
  • Saturated fat 0 g
  • Total carbohydrate 52 g

%RDI

  • Iron 2.0
  • Fibre 0.0
  • Folate 4.0
  • Sodium 0.0
  • Sugars 0.0
  • Calcium 1.0
  • Protein 0.0
  • Calories 0.0
  • Total fat 0.0
  • Vitamin A 2.0
  • Vitamin C 27.0
  • Potassium 0.0
  • Cholesterol 0.0
  • Saturated fat 0.0
  • Total carbohydrate 0.0
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Rumpot