I really do feel like a mad scientist when it comes to our Rumtopf. We have added our final ingredient (2 different types of plums) to our vat.
I’m not sure the scale of our Rumtopf can be seen in these photos. TO give you an idea of just how large this thing is, the picture below is today’s addition – 3 pounds (1.5 kilograms) of plums and sugar:
The plums sat overnight in sugar (50% by weight) to ‘plump.’ There was no additional liquid added to the fruit – the combination of sugar and the natural juices that were extracted make an amazing ‘broth’ that you can see at the bottom of the jug in the picture above.
Note that 2 pounds of plums almost disappear into the mixture. It must weight 15-20 pounds with the jar:
Storing this in a cool, dark place is an essential.
The Rumtopf now has blueberries, blackberries, raspberries, strawberries, peaches and two types of plums. And a bottle of dark rum. It is traditionally served over ice cream or sipped as a tipple. We’re going to come up with some form of cocktail for our Holiday fest.
It should sit for about 3 months before we break into it – which gives me time to figure out exactly what the heck we’re going to do with it. The irony that we finished making this on the last party of summer and that we’ll be serving it at our Holiday party which will be one of the first of winter. We started the Rumtopf on June 29 and continued it September 8.