Rumtomf

[Gretchen]

No it’s not the name of my cat (that’s Lebowski, but he has to be the centre of everything) I’ve been de-cluttering and dusted off this old Rumtopf I’ve had for almost twenty years but never actually used!



As a child my parents very strict headmistress neighbour (I was friends with her daughter) made Rumtopf every year. My friends and I would ocassionally steal fruit from the Rumtopf or just open it to breath in the fumes. From the age of seven I always dreamed of having a kitchen Rumtopf when I had my own home and hence bought the above piece of West German pottery from an auction. Other than storing drawing pins and odds and ends I’ve not used it for anything else other than gathering dust.

I don’t want to part with it so this year I’m going to at last start a Rumtopf. Anyone else have any experience? What fruits do you prefer? What do you use your preserved fruits for after?

Is it better than Sloe Gin!?!

[Gretchen]

I’m not a Rum fan as such and considering using a Brandy, probably opt for Vodka or even Gin. I’ve made various fruit spirited infusions before, just in jars in dark cupboards. Using the Rumtopf will be more of a commitment so I want to get the spirit right.

As for fruit it’ll be Strawberries, Raspberries, Plums, Damsons, and Blackberries mostly - avoiding Bananas etc and de-stoning/dicing the bigger fruits.

Definitely want to use the fruit. Probably Trifles type desserts, Cheesecake? Or simply served with homemade Ice Creams.

[Gretchen]

Presumably because I can purchase fruit all year round I can start this off anytime? Hmm, where I was looking forward to next Christmas I might start one in the next few weeks with some ‘Summer Berries’ and have it ready for late Spring/early Summer! Then another for Christmas.

[Gretchen]

fttm said:

With respect I can't imagine the same results with Vodka or Gin somehow , have you tried a bold Spiced Rum ?

Mykap said:

Use dark rum and soft fruits only. It won't be the same with other spirits and the taste is of a sweet liquor not rum like at all. Fantastic with ice cream at Xmas. Biggest challenge is leaving it alone and not sampling before it's ready....

Thank you! This is the advice and guidance I was looking for. I wanted to do it as traditionally as possible (for old school/childhood days). I don’t recall the taste exactly other than bloody potent!

I’ll do a bit of Rum research. I used to make award winning traditional Christmas Puddings and used a lot of Rum. In honesty I’ve not drunk any for sometime - due to the smell of working with it.

[Gretchen]

LaurasOtherHalf said:

I quite fancy a go at this, perhaps we should all log our results on the thread?

A Rumtopf Off.

[Gretchen]

Mykap said:

No need for quality rum, get the cheapest Aldi brand. The fruit and sugar you add will removes the need for good quality rum.

Thanks. This is what I’ve done previously with a Sloe Gin. Will start mine at the end of the month I think.

[Gretchen]

LaurasOtherHalf said:

Is there any need to use a Rumtomf cask or will any old jar do? I mean, I know any old jar will do but do the casks do anything special "apparently"?!

From some other research if you use a glass jar you need to store it in complete darkness. I assume to prevent mould growth or somesuch? The Rumtopf doesn’t allow light in and the pottery is both 70s retro and temperature cool so will look good left on the kitchen worktop.

Mine came from an auction house along with some old lighting and other pottery. The whole bundle was only around £10. Have a search in charity shops, Gumtree, eBay ? Of course it’ll now be the height of fashion after starting this thread so make sure you pick one up in the next month or so