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Easy Rumtopf |
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Serves: 3 Print this Recipe1 20-ounce can pineapple chunks drained 1 16-ounce can peaches sliced, drained 1 16-ounce can pears halves, drained 1 11-ounce can mandarin orange segments drained 1/3 cup maraschino cherries, drained (optional) 1 1/2 cups rum dark 1 cup sugar 2 3-inch cinnamon sticks, broken 1 teaspoon whole cloves (optional) 1 teaspoon orange rinds grated (optional) In a sterilized large jar or crock, gently combine all ingredients. Cover and store in a cool place, stirring once a day for the first week. Rumtopf can be used at this time or for improved flavor, let age one month before serving. Ladle Rumtopf into clean sterilized jars, cover and label, or bring mixture to a boil and pack in sterilized jars leaving 1/2 -inch headspace. Wipe rims and adjust lids according to manufacturers' directions. Process in a boiling water bath for 30 minutes. Cool jars away from drafts and label. Store in a cool, dry place. Serve over ice cream, pound cake, puddings, custards or crepes. Note: As Rumtopf is used, add more fruit and rum to syrup in jar. Taste for spices. Avoid adding bananas and too many citrus fruits. Refrigerate to prevent fermentation or process as above. Packaging Suggestions: Ladle the fruit and syrup into a crock or covered container such as an apothecary jar. Write the recipe on a card and attach it with Christmas tape or stickers. Or punch a hole in the card, thread it onto ribbon or yarn, then tie it to the container. This recipe comes from the Cook'n collection. Try Cook'n for FREE!
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