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Basic Rum Pot
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Makes 2 Gallons. Prepared Gooseberres Cherries Red currants Black currants Raspberries Apricots Peaches Plums Pears 10 cups sugar (approximately) 2 qt amber rum (approx) Traditionally, this rum pot is begun in early summer, place in a cool dark cellar, and new layers of fruit are added as they come in season. The fruit is ready to use by the beginning of Advent (December) As the rum-pot, you can use a 1 - 2 gallon crock with a lid. All of the fruit should be ripe, but not over ripe. Pick over the fruit, remove any damaged parts and pit or core it before measuring. Cut larger fruits such as peaches into smaller chunks. Sprinkle the strawberries with 1 1/2 cup sugar. cover and let stand 30 minutes. Place the sugared strawberries in the rum pot and pour in enough rum to cover the fruit by about 2 finger widths. Cover the pot with plastic wrap, and put on the lid. Place in a cool room, and stir the fruit gently every two or three days. Starting with the gooseberries, or as the fruits ripen, add the remaining fruits in layers; mix 1 cup of fruit with 1/2 cup of sugar before adding it to the pot, and each time add enough rum to cover the fruit by 2 finger widths. After the first two weeks, you will need only shake or stir the pot every two weeks. But you must always make sure that the top layer of fruit is covered by two finger widths of rum. At the end of October or the beginning of November, add another cup of rum to the pot. By the beginning of December, the fruit will be ready to eat.
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