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Winemaking
Summer is a season that we all associate with pleasant times and attractions favored by warm, sunny weather. This holiday-and-relaxation season (assuming positive conditions) can be an excellent opportunity to enrich your culinary experiences. It’s worth taking advantage of the abundance of fruit… and a good recipe.
One of the enthusiasts of homemade beverages shared with us a proven way to lock the charms of summer in a jar so they stay with us longer — to enjoy them on a winter evening, even Christmas Eve. Thank you, Mr Bartek. It’s a great idea to warm up holiday spirits and treat a travel-weary Santa Claus to a little glass of something warming 😉 After all, he deserves a little something from life, too. To make this possible, you need to start production now. Don’t wait, because the strawberry season is in its final stretch. So this is the last moment to start this fruit liqueur in its most complete version.
Method:
Rumtopf is fruit macerated in rum.
You start making it at the height of the strawberry season and finish in late autumn, adding the last pieces of pear and slices of pineapple. The classic Rumtopf formula is: a layer of fruit, a layer of sugar, and enough rum to cover the fruit by "three fingers".
The fruit must be ripe and sound, but not overripe. The rum should also be of good quality. Don’t cut corners, otherwise unwanted fermentation may start.
This recipe calls for a 5 L jar with a tight-fitting lid. For each ½ kg of fruit, add 250 g of sugar and rum (at least 42%) — just enough to cover the fruit by "three fingers".
Wash the fruit. Hull the strawberries and wild strawberries. Pit the sour cherries. Blanch apricots and peaches, peel, halve, and remove the stones. Halve greengages, plums, and mirabelle plums and remove the stones. Peel the pears thinly and cut into quarters (without cores). After each top-up, close the jar tightly and keep it in a dark place — never in the sun. Gently shake the jar from time to time to dissolve the sugar. The fruit must always be submerged in rum, otherwise it may start to ferment. When you finish filling the jar with fruit, top it up with rum so it covers the fruit by 5–6 cm. Now the most important part — close the jar tightly and FORGET about it until Christmas. It will be fully matured then.
Good luck!
