The Finale: Plumtopf Rumtopf

Well we took long enough before our last addition in our mini rumtopf series. It wasn’t our intention to make this the only thing on Crustcrumbs over the past four months but here we are. We’ve been keeping extraordinarily busy over the summer and fall with barely a chance to catch our breath but thankfully, when these blue plums showed up at the market, I was able to focus my bleary-eyed attention over to them so we could put this rumtopf to rest.

140910 Rumtopf 0053
These late-summer plums found under the label of blue plums, prune plums and Italian plums, not only make a satisfying deep purple preserve after their skins have bled into their flesh and preserving liquid but they also make for the ideal fruit for the lazy preserver—such as myself—because their pits practically fall out after slicing them open.

140910 Rumtopf 0023
Our rumtopf is now full or our favourite summer fruits, drowning in overproof rum, and suspended in enough sugar to keep it preserved for the next 50 years—not that we’ll be keeping it around that long. Come Christmastime, when we decide to crack it open (and rest assured there will be photographic evidence) the fruit and liquor will make it into our trifle bowls and cocktail coupes. The important thing to remember will be that the mix of alcohol and sugar is sky high making whatever we use it in a deceptively evil dish that’s able to knockout anyone who dares to overindulge.

140910 Rumtopf 0063

Rumtopf Raspberries

Just a very quick note to add some raspberries into the rumtopf! The season is…well…over but add them in anyway, like we did. Their bright red colour is going to lend a rich deep red to our already crimson jar. Even in this late summer, visions of Christmas cocktails are starting to pop into our heads—we may have to crack this rumtopf open when we start planning to gather around the holiday punch bowl.

140709 Rumtopf 0025-2

We couldn’t resist taking a few pictures of these glowing berries on display at the farmer’s market.

140709 Rumtopf 0316

Witness Jen’s first styled shot for Crustcrumbs, as I worked on weighing out the sugar for the rumtopf.

140709 Rumtopf 0423
We’ll be back soon (sooner than the last time we did this) with one final addition into the rumtopf before we dress up for Halloween!

140709 Rumtopf 0450

Sour Cherries in the Rumtopf

It’s rumtopf time again and we’re so happy we have the privilege to add sour cherries to the jar. Bing cherries are nice and all—totally worthy of giving yourself cherry-belly over—but these tiny sour cherries are tart and taste like the “real” cherry flavour that was surely the muse for the likes of Lik-M-Aid and Twizzlers.
140709 Rumtopf 0304
Sour cherries preserved in rum is the simplest way to have a taste of their elusive flavour in the winter months but you shouldn’t stop there. These little orbs would also make darling Maraschino cherries, something I may have to try out before their cruelly short season is up. They could make amazing candied cherries too, something David Lebovitz has a recipe for in his book, Ready for Dessert. The syrup from those candied cherries is also pretty wonderful when paired with some bourbon. And while I’m recipe dropping over here, Nigella’s “Cloudy Lemonade for a Sunny Day” found in Nigella Express, with it’s whole puréed lemons, adds bitter lemon oils essential in lifting a bourbon-based lemonade, and can be over-the-top beach-ready if sweetened with that aforementioned sour cherry syrup.

140709 Rumtopf 0344
Now add those sour cherries to your rumtopf and let’s have a party!

140709 Rumtopf 0400

What’s in your Rumtopf?

140709 Rumtopf 0023
In our new mini-summer-series, we’re asking “What’s in your Rumtopf?”. A rumtopf, for those not in the know, is a straight forward summer-fruit preserve consisting of fruit, sugar and overproof rum. It’s an old tradition, with origins in Germany and naturally, variations abound. There are versions that use brown sugar and dark rum for added notes of treacle and caramel, where some opt for gin or brandy in place of rum to suit personal spirit preference. Almost any combination of fruit will work and indeed no combination at all—no one is going to balk at a rumtopf made up solely of sour cherries and brandy though maybe just don’t call it a rumtopf.

140709 Rumtopf 0125
Our rumtopf, apart from not using a proper rumtopf crock, will be retaining its rumtopf purity with a mixture of fruit as it comes into season, white granulated sugar, and overproof white rum. The proportion to keep in mind is that you’ll be adding half the weight of whatever fruit you add with sugar (500g of strawberries = 250g sugar). Top each addition with just enough spirit to cover. As another fruit comes along, add it in and repeat with sugar and rum. Make sure to wash and sterilize your rumtopf vessel before beginning.

140709 Rumtopf 0091
By the end of it, what you’re left with is some boozy preserved fruit in a homemade cordial. Preserving in alcohol may be the easiest method but it’s also one of the slowest, meaning this rumtopf won’t be ready until Christmastime, at which point the fruit can be eaten alongside cake or on top of ice cream and the cordial mixed into a cocktail or sipped straight up.

140709 Rumtopf 0160
So, what’s in our rumtopf this week?
140709 Rumtopf 0229

Strawberries!
140709 Rumtopf 0273