Back to my flashback and my mother's rumtopf jar. In the 1960s, making rumtopf became rather trendy with recipes showing up in all the women's magazines. All kinds of pretty rumtopf jars could be ...

Start with a 1-gallon, wide-mouth glass canning jar, or with a 1- to 3-gallon classic rumtopf crock. Add fruit, prepared as you prefer, and sprinkle a cup of sugar over each pound of fruit.

Scrub the fruit, make sure your container is sterilized, etc. The rum alone will kill the bacteria as long as the fruit is all the way submerged. The fruit will likely rise to the top initially.

The following fills a 2-gallon crock. You can certainly halve or quarter this recipe and use a smaller jar. Select whichever fruits are in season where you live, but note that melons don't work ...

Put 200g of dried fruit in a large ceramic pot – traditional rumtopf pots are beautifully decorative – or use a heavy-duty glass jar with a secure lid.

Rum pot, or rumtopf, is a classic German fruit condiment that’s named after the ceramic crock in which its ingredients are fermented. Legend has it that the rumtopf tradition dates back to the ...

2. Bring to a boil, cook for 8-10 minutes and set aside to cool. When the mixture is completely cooled, pour in the rum, mix well and refrigerate in a large, airtight jar. Nancy’s note: If you ...

Here's how to do it: You'll need a big jar or crock with a well-fitting lid – it doesn't have to be airtight. Keep your eyes peeled at second-hand shops, proper rumtopf crocks are always turning up.

To begin your own Rumtopf – and this is a very personal project – you will need to obtain a wide-mouthed, straight sided glass or ceramic container of at least one gallon, preferably 1 1/4 ...