After the rumtopf jar is full, cover it and store it away from direct light. Age it for a minimum of 3 months before serving. Before that, the flavor may be harsh, but as it ages it will become ...

For whatever reason, I just had a flashback memory of my mother's rumtopf jar. Rumtopf? Yes, rumtopf. Rumtopf is German for "rum pot," and a centuries-old method of preserving seasonal fruits in sugar ...

Rumtopf, German for Rum Pot, is a delicious way to preserve spring, summer and fall fruits to enjoy in winter. ... Scrub the ...

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 well.

Rumtopf – preserving your food in rum ... As each fruit's season arrives, a new layer is added to the jar: fruit, sugar, rum, and so on until the last in autumn – usually pears.

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 ...

Your rumtopf is ready when the fruit is soft and soaked fully in rum, usually after 2-3 months, depending on how intense you want the flavour. If you’d like it sweeter, add sugar and let it ...

Rumtopf (translation: rum pot) ... Fills a gallon jar. Juice and rind of 4 oranges. 1¼ cups sugar. 10 cloves. 1 cinnamon stick. 4 cups water. 2½ cups (10 ounces) dried apricots.

During a recent gathering here at the homestead, conversation ranged from the weather to new garden varieties of fruits and vegetables. But the most common question that flowed from the palate, ins… ...

For Amy Pennington, a professional gardener in Seattle and the author of “The Urban Pantry” (Skipstone, 2010), using booze to preserve fruit is just one more “branch in the preservation tree.” ...