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
- Credits : Canadian Living Magazine: June 2005
- 3 cups small strawberries (1 lb/500 g),hulled
- 6 3/4 cups granulated sugar
- 4 cups amber rum
- 3 1/2 cups (875 ml) raspberries (1 lb/500 g)
- 3 1/2 cups (875 ml) blackberries (1 lb/500 g)
- 4 cups sweet cherries pierced several times (1-1/4 lb/625 g)
- 2 3/4 cups (675 ml) blueberries (1 lb/500 g)
- 2 cups sliced pitted peeled peaches (about 1-1/2 lb/750 g whole)
- 3 cups (750 ml) plums (1 lb/500 g whole)
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
- Iron 2.0
- Folate 4.0
- Calcium 1.0
- Vitamin A 2.0
- Vitamin C 27.0