Rum pot

Ingredients

Directions

1. 1

   Before you put on a rum pot, you should think about the following: You need a well cleaned earthenware vessel, which must not have any cracks or fissures. It must have a capacity of about 5 litres. Use only ripe (not overripe) fruit that is impeccable. They must be washed and dried thoroughly so that no water droplets get into the rum pot. You will also need sugar and 54% rum (especially important, as only this rum guarantees the shelf life)

2. 2

   And this is how's are done:

3. 3

   To start with, let 500 g fruit with 500 g sugar stand for 30 minutes. Then pour rum over them. It should always be placed finger-wide over the fruits (possibly weight floating fruits with a saucer). At the beginning it can happen that you always have to refill some rum. For the next layer, leave 500 g of fruit with 250 g of sugar, put it in the rum pot and pour rum over everything. Close the rum pot well with cellophane and keep it in a cool place. The finished rum pot must now soak for about 4 weeks until the fruits have developed their full flavour. Serving time is November at the latest

4. 4

   Rum pot calendar:

5. 5

   500 g strawberries and raspberries

6. 6

   500 g sweet cherries (not pitted)

7. 7

   500 g apricots or peaches (peeled, pitted and halved)

8. 8

   August, September

9. 9

   500 g venison or mirabelle plums (pitted and halved)

10. 10

    September, October

11. 11

    500 g pears (peeled, cut into pieces and without core)