Rumtopf

[ocailleagh]

I managed to pick up a rumtopf jar from a charity shop on the weekend so am probably going to give it a go. I'll be following the basic recipe from CJJ Berry's wine book. More or less. Anyone had any experience with rumtopf? Also, I'm thinking of using Jack Daniels instead of rum, will it work?

[ina]

Ah well - the proper German Rumtopf is made with 54% rum... Difficult to get in theis country. I use half the weight of the fruit in sugar. So usually you start off with strawberries - say 500 g strawberries, 250 g sugar (light brown is ok, but not the dark brown - I find that too strong, kills the fruit flavour). Cover with rum, make sure there's at least 1cm on top of the fruit. Then carry on with whatever (soft) fruit you have!

Some use the same weight of fruit in sugar; I think that's probably safer if you only have the 40% rum; although I find it too sweet.

[snapdragon]

I don't think I ever used a recipe, I put in fruit, sprinkle sugar over, cover with alcohol of choice, and repeat as more fruit becomes available.

When the fruit's eaten and I have still some 'alcoholic juice' left I add raisins/sultanas or other dried fruit (no sugar needed) to soak it all up

[ina]

cover with alcohol of choice

Yeah, but it's not Rumtopf unless you use rum...

Cherries go well with brandy, so do plums. And why should you want to soak up the liquid? It's so nice either drunk like liqueur - or poured over icecream etc...

[ocailleagh]

Thanks both, I may just reconsider the rum option.

cover with alcohol of choice

Yeah, but it's not Rumtopf unless you use rum...

But just in case I still decide on Jack Daniels, what's the German for bourbon?

[ina]

Ergh - Bourbon? Same as the name for rum is Rum...

Fruit - especially the Scottish soft fruits - are nice in "proper" whisky, too... Can't stand bourbon myself; once got horribly drunk on it - I think at the ripe and wise old age of 15 - and never touched the stuff since!

[Ali B]

I made rumtopf last year & it came out really well. It was my second attempt & tbh the 1st time it was pretty rank... possibly because I found it hard to keep the fruit submerged under the rum. This time I weighted it down & it was much more sucessful. I used cherries, plums, blueberries, blackberries, blackcurrants, redcurrants & raspberries. The best bits were the less 'pippy' fruits like the cherries & plums & the booze was seriously delicious.

[ocailleagh]

Ok, I think I've decided on using white rum (as my mother, whose fruit it technically is, doesn't like dark). Its looking like the gooseberries are going to be ready first, so thats going to be my first layer most likely. It's a shame rhubarb won't work in it, because I'm always overtaken by it at this time of year! Now to write a post requesting rhubarb ideas!

[ina]

Gooseberries don't really work so well, either; their skins are generally too hard. So just don't put too many in, leave plenty of space for the nicer stuff - I do the same with blackcurrants, which give the whole lot a good flavour, but aren't so nice to eat in themselves. And I've never had it with white rum...

[ocailleagh]

Hmm...I didn't think about the skins...though I did wonder why gooseberries weren't in the recipe I have. Maybe I'll just use them all for baking or something then. I know blackberries are supposed to be rather bitter in rumtopf, but how about raspberries? I'm going to have a rather large amount of them soon as well!

[ina]

Raspberries are fine, but make sure you use some that don't disintegrate too easily (there are differences between varieties). Blackberries - that's the same as with blackcurrants: they give the liquid a wonderful colour and flavour, but don't taste so great themselves.

[andyt]

Hello all, we've recently aquired a glazed earthenware pot,with lid,& started the above pot with strawbs,bananas,etc,etc. We have the book by CCJ Berry,but there don't seem to be any hard'n fast "do's & don'ts". (we know that rhubarb & unpeeled citrics etc).Any knowledge to share?

[Karen_D]

But just in case I still decide on Jack Daniels, what's the German for bourbon?

Dunno about the German but JD isn't a Bourbon anyway (it's not made in Kentucky). My inner pedant made me do it!

When you've added the fruit and sugar you probably won't be able to tell what whisky you used (unless using a single malt and why would you do that?) so I wouldn't spend extra money on a brand. We used some cheap and cheerful vodka last year to make a blackcurrant liquer and it turned out lovely. I'd keep the more expensive booze to enjoy as is.

Wassail

Karen

[andyt]

Hello Karen, i agree, why buy a brand spirit when when we are going to be adding extra stuff?

[witch way?]

I didn't realise rumtopf was such an art I just plonked any extra fruit in a pot and covered it with rum. No sugar. Its yummy.