Recipes: Rumtopf


Total time: 6-7 months, including aging time

Quantity made depends on you!

This recipe follows a German tradition of preserving fruit in sugar and high-proof rum for several months. It’s typically started around June (when cherries and strawberries are ripe) and wraps up around October (with a layer of pineapple, for some reason). It’s allowed to mellow until December when the compote is spooned on cakes, mixed into cocktails, or just eaten straight-up! Traditionally, the father of the family is the one to open the crock and take the first taste.

The basic ratio is 8 ounces of sugar and 750ml (1 bottle) of overproof dark rum per 1 pound of fruit. The rum needs to be overproof or it won’t be safe to store the fruit in for such a long time.

Fruits to use can include:











Step 1

Wash the fruit and remove the hull, stem, and stone (if applicable). Put the fruit in a large, opaque ceramic container.

Step 2

Sprinkle the fruit with sugar and toss to coat. Let sit for at least one hour.

Step 3

Pour the rum over the mixture, making sure the fruit is submerged. Place a layer of plastic over the surface of the rum, and put the lid on. Store in a cool, dark place.

Make sure to use a large enough container to store several pounds of fruit and liters of rum. A three or four-gallon crock is usually sufficient. Also, keep in mind overproof rum is extremely flammable! Take precautions to be safe.


Adam Centamore