Rumtopf: German Preserved Fruit in Rum

Rumtopf with lid, fruits pickled in rum

Ulrich Zillmann / Getty Images

Prep: 5 hrs
Cook: 0 mins
Ferment Time: 1,524 hrs
Total: 1,529 hrs
Servings: 25 servings
Yield: 3 gallons

Rumtopf is a delicious, boozy German fruit compote usually eaten during the end-of-the-year holidays. It starts with preserved pieces of fruit that have been soaking in rum for months, to which other fruits are added in the summer and early fall. Each season brings different fruit, so the layers keep growing and the flavor keeps developing. The rum used to make this flavorful dessert is usually an overproof rum (108 proof, 54 percent ABV or higher) which helps preserve the fruit. Since this kind of strong alcohol might be hard to find, 80 proof rum, like Austrian Stroh, is also a good choice.

The fruit needs to sit in a dark, cool spot such as a cellar for six to nine weeks—although some families choose to go as long as 12 weeks—so that by wintertime, it's ready to be enjoyed. It's necessary to have all the fruit submerged in rum at all times and to wait at least two full weeks after the last fruit was added to be able to enjoy it. The classic recipe for rumtopf is enjoyed for the first time when Advent begins. You need a nonreactive crock of considerable size, from half-gallon and up, with a lid, depending on the amount of fruit you are attempting to make.

For this recipe, you need 750 milliliters of rum plus 8 ounces of sugar per pound of mixed fruit you choose. We made a 3-gallon recipe that makes 25 servings, but the end result depends on how much fruit, sugar, and rum added into the jar. Thus, we don't give set amounts of fruit, but just recommended types to make the best rumtopf. Be mindful that the more fruit you add, the more sugar and rum you need to add as well to keep the fruit submerged and the fruity flavors developing. Enjoy this classic marinated fruit on pound cake, quark, ice cream, waffles, or pancakes. Be mindful that as a very boozy recipe, this is not meant to be served to kids or people who need to abstain from alcohol consumption.

Ingredients

  • Strawberries, or any berry, hulled

  • Cherries, pitted

  • 8 ounces granulated sugar, per pound of fruit

  • 1 (750-milliliter) bottle 108-proof dark rum, per pound of fruit

  • Apricots, pitted

  • Peaches, peeled and pitted

  • Plums, pitted

  • Seedless grapes, stems removed

  • Nectarines, peeled and pitted

  • Pears, peeled and cored

  • Raspberries, cleaned

  • Pineapple, canned

  • Walnuts, halved,

  • Raisins, to taste

  • 2 cinnamon sticks, optional

  • 2 pods star anise, optional

Steps to Make It

Stage 1: Late Spring Fruits

  1. Gather the ingredients.

  2. Add strawberries, cherries, and/or blackberries, as traditionally they are the first ones to go into the jar. Sprinkle the fruit with the recommended amount of sugar per pound of mixed fruit and let it sit for at least 1 hour.

  3. Pour the rum over the fruit to cover: 1 (750-milliliter) bottle per pound of mixed fruit. Place plastic wrap on top of the liquid, close the jar with the lid, and place it in a cool, dark place for two weeks.

Stage 2: Summer and Fall Fruits

  1. Summer fruits like apricots and peaches are added next. Chop the fruit into bite-sized pieces. Sprinkle the fruit with the recommended amount of sugar per pound of mixed fruit and let it sit for at least 1 hour. Cover with the recommended amount of rum per pound of fruit. Place plastic wrap on top of the liquid, close with the lid, and allow it to rest in a cool dark place for one week.

  2. Add peaches, plums, grapes, and nectarines next. Chop the fruit into bite-sized pieces. Sprinkle the fruit with the recommended amount of sugar per pound of mixed fruit and let it sit for at least 1 hour. Cover with the recommended amount of rum per pound of fruit. Place plastic wrap on top of the liquid, close with the lid, and allow it to rest in a cool dark place for one week.

  3. Add pears and raspberries. Chop the pears into bite-sized pieces. Sprinkle the fruit with the recommended amount of sugar per pound of mixed fruit and let it sit for at least 1 hour. Cover with the recommended amount of rum per pound of fruit. Place plastic wrap on top of the liquid, close with the lid, and allow it to rest in a cool dark place for one week.

Stage 3: Canned and Dried Fruits

  1. Add half a can of pineapple chunks into the jar. Sprinkle the fruit with the recommended amount of sugar depending on how much fruit you added and let it sit for at least 1 hour. Then, add the recommended amount of rum depending on how much pineapple you added.

  2. Add a handful of walnuts, a handful of raisins, the cinnamon sticks and/or star anise to the jar, if using.

  3. After the last fruit is added, place plastic wrap on top of the liquid, close with the lid, and allow it to rest in a cool dark place for at least four weeks before enjoying the rumtopf.

  4. Enjoy.

What's the Origin of Rumtopf?

Rum has been imported to Europe since the 18th century. On the border of Denmark, the German city of Flensburg was the seat of the West Indies fleet, which traded with the Virgin Islands. From there, rum was spread throughout the continent and was, and still is, used in rumtopf to preserve fruit for the winter. Some people believe it was discovered by the rum importers who also wanted to import tropical fruit. The fruit did not transport well but when some of it accidentally fell into a barrel of rum and it remained preserved and edible, a tradition was born.

What's the Best Fruit and Jar for Rumtopf?

You can choose any fruit of your liking—bananas would be the only type that is discouraged. Peaches, apricots, pears, apples, cherries, nectarines, and even pineapple are excellent choices. Abstain from using any fruit you wouldn't eat, such as fruit with bruises, mold, or that's overripe. Before you start the process, the fruit must be thoroughly washed and patted dry, and the jar must be sterilized.

To create rumtopf, you will need a container large enough to fit several pounds of fruit and a few liters of rum. A 3-gallon crock is typical, but gallon canning jars can be used as needed. As long as the vessel can be closed tightly, you can use it.

If You Can't Find Overproof Rum

Since you might not find 108-proof rum, you can dilute Bacardi 151 or Gosling 151 with regular, 80-proof rum, which is less expensive, in an approximate ratio of 2:3—2 bottles 151 proof to 3 bottles 80 proof. Be careful when handling overproof rum as it is highly flammable.

Nutrition Facts (per serving)
130 Calories
1g Fat
31g Carbs
1g Protein
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Nutrition Facts
Servings: 25
Amount per serving
Calories 130
% Daily Value*
Total Fat 1g 1%
Saturated Fat 0g 0%
Cholesterol 0mg 0%
Sodium 7mg 0%
Total Carbohydrate 31g 11%
Dietary Fiber 3g 10%
Total Sugars 25g
Protein 1g
Vitamin C 20mg 100%
Calcium 16mg 1%
Iron 0mg 3%
Potassium 306mg 7%
*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
(Nutrition information is calculated using an ingredient database and should be considered an estimate.)