18/05/2026
🍓🍸Rum pot
A scrumptious way to preserve the fruits of the season and a good standby for a celebration.
Rum pot originated in Germany and traditionally a 'rumtopf' pot would be used, which are not difficult to find, however you can also use a kilner jar. Its traditional to start with the first fruits of the growing season, so I generally start with gooseberries and strawberries, move on to apricots, cherries and raspberries, then black, red and white currants, blueberries and finally blackberries, plums, apples and pears.
Gooseberries need topping and tailing. Strawberries need the stem removed, fruits with stones need them removed and currants need to be stripped from their stems.
Start by putting a layer of your prepared fruit in the bottom of your pot. It is preferable not to wash the fruit if you do gently dry. For every pound of fruit stir in 2 oz rapadura sugar and cover the fruit plus an inch with good quality rum. Every time a new fruit comes into season repeat this process until your pot is full. Stand in a cool, dry place away from direct sun light for 6 – 8 weeks..
Brilliant for a Christmas or New Year celebration, the fruits can be used over ice-cream & sorbets with cakes or just by themselves, the fruit infused rum is a delicious liquor and cocktail base.
