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(1 Votes)


  • strawberries, whole
  • raspberries/blackberries, whole
  • sour cherries, pitted
  • apricots, unpeeled, halved
  • peaches, peeled and quartered
  • pears, peeled and quartered
  • pineapple, chunked
  • 1 bottle good quality rum
  • 4 to 5 liter stoneware crock or porcelain pot (not glass).

You can start Rumtopf in May or June and use as the fruits begin fermenting with the rum and sugar. Just remember to replenish the mixture with more fruit and sugar as it is used. Blueberries and apples are the only fruits which do not do well in rumtopf. Wash and drain well 1 pound of fresh, ripe strawberries. Add 1 cup sugar, mix gently, let stand 1 hour before placing into crock. Place fruit in pot and add 1 bottle rum. Place a saucer on top of the fruit and let stand in cool, dark place. Stir very gently once or twice over the next two weeks. Every two weeks add another in-season fruit, some sugar and rum as needed : 1 pound washed and drained fresh fruit + 1 cup sugar and enough rum to cover by 1/2".

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