One of the reasons I write my blog is to share my love of cooking and experimenting with different foods. There are so many recipes hidden away in my folders, magazines and books. And there is so much food I buy because it looks so good, as was the case when I ended up with an abundance of fresh berries and cherries. I used the freshest fruits for my Rumtopf and the rest of the berries to make a quick jar of jam, using only one tablespoon of honey as a sweetener. It is good and I have been eating it for the last three weeks. My favorite is to put it on a cracker with peanut butter for a quick snack.
It’s also great on my morning yogurt. This is the perfect recipe for making your first jam. I realize cherry season is over but with this recipe you can use other seasonal fruit. It’s easy and doesn’t take much time and effort. I found the recipe in a magazine called Real Simple that I enjoy reading. A little warning that this is not a sweet jam; it is more of a spread on the tart side. The original recipe called for chia seeds and I added them, but I made my second batch without them and I like that better. I like the crunchiness of the chia seeds, but one could easily mistake them for blackberry or raspberry seeds.
Here are some recipes for some of the marmalades and jams I have made in previous years. Plums are in season right now and my Zwetschgenmus (spiced plum jam) is a real treat, as are my other jams.
You only need three ingredients for this jam. The consistency is more of a topping or spread than a jam. It is tart and has to be kept in the fridge.
Yum, yum, it’s soaked in rum! If you are looking for an easy way to preserve the taste of summer for a cold winter night, look no further. Make an old-fashioned rum pot with the tastiest strawberries, cherries, raspberries (or any other fruit), add sugar and rum, then let it sit for at least two months. You will end up with a boozy delicacy, which is perfect on pudding, ice cream, flan, cheesecake, almond cake and in drinks. You only need three ingredients and a non-corrosive container with a lid for this classic German condiment.
This German tradition of making a rum pot goes back to 18th century, when rum was imported from the Caribbean to the northern Hanseatic towns. Legend has it that some tropical fruit accidentally ended up in a rum barrel. Whether it’s true or not, it’s a good story. My story goes back to my gentle, caring and loving father who wasn’t a cook. How could he be when he worked from dawn to dusk on the farm seven days a week? But he managed somehow to make a rum pot, which he loved to pour over ice cream.
A traditional Rumtopf is done in a special crock pot ( see the photo below) . My father just used a regular crock pot, but a mason jar will do. The fruit is added when it is ripe—strawberries in June, followed by raspberries, apricots, blueberries, cherries, plums (or any other fruit) in July and August. Sugar and rum is added for each addition. The beauty of the Rumtopf is that you can use almost any fruit you have available as long as you top it with rum that is 54% or higher (108 proof). It will put hair on your chest, so be careful and eat responsibly.
I live in California and only harvest a handful of berries from my garden, but fresh delicious fruit is everywhere else, especially at the farmers markets. I am found of cherries and love to eat them. I ended up with a refrigerator full of fresh fruit and had to do something with it, so the idea of a Rumtopf was born. All I had to do was find was a bottle of rum that was more than 54% alcohol. I am thinking of starting another Rumtopf the traditional way, by adding fruit and sugar and topping it with rum. Layering my Rumptopf with different fruits as time goes by, which keeps the pot going indefinitely.
Before you click on the recipe, please understand that this is an experiment , I usually taste my recipes before I post them, so please keep in mind that this is not one of them. If it turns out (and I don’t see why not), I will fill some small mason jars with my Rumtopf and give them to my friends for Christmas. We’ll see!
Your container can be a crockpot or a mason jar that has been cleaned thoroughly.
I mixed the stronger rum with regular 40% (80 proof) rum. But make sure to use 54% (108 proof ), otherwise your Rumtopf will get moldy. Be careful, because the rum is flammable. It is important that the fruit is covered with rum. You might have to top it off while you are aging it. I loosely put some plastic wrap on top of my pot and and then add a saucer on top of that to make sure that the fruit is immersed in the rum. After I put the lid on, I wrap the top again in plastic wrap. According to all recipes I found, the Rumtopf needs to age at least two months so that the special flavors can develop. Some Rumtopf have been nurtured for years. The Rumtopf is like a perpetual jar, much like sourdough starter that can be kept alive for years
Do you want a fruity drink tonight, try out my recipe for a light Strawberry Punch. Click on the photo for the recipe.
A personal note to followers of my blog:
For those of you who been wondering about me, life has had its challenges this year for my family. But we survived and I had to become stronger because of it. It’s been difficult, but the outcome is good for better days ahead. Thank you to all my friends and family for your support and love. I am respecting my husband’s request for privacy to not share more on the worldwide web.
WELCOME TO SUNNY COVE CHEF
Thank you for visiting my blog. My two passions are cooking and traveling. Traveling exposes me to a wide variety of food and experiences. I walk around cities looking for markets, restaurants, bakeries, shops, you name it, and if it is related to food you will find me there, tasting, smelling, talking to vendors, and having a great time.