Fruits must be washed, well dried and cleaned or peeled, peeled, seeded, halved, chopped, etc. …
For the first batch, add half the weight of fruit sugar and infuse with a 0.7 liter bottle of rum 54% (never use 40% rum).
With further fruit addition sugar must not always be added. This is up to your personal taste.
To prevent the fruit from “floating”, place a flat plate (diameter a little smaller than the inside of the pot) on top of it.
Do not use your fingers to fish out fruit to “snack” on.
A sheet of greaseproof paper between the lid and the cooking pot helps to reduce “drying out” of the rum pot.
Rum pot calendar May/June Strawberries + sugar + 0, 7 liters of rum June/July Sour cherries + 0, 2 liters of rum (or sweet cherries) July/August Apricots + 0, 2 liters of rum (or peaches) August/September Reineclauden + 0, 2 liters of rum (or ringlotten) September/October Pears + 0, 2 liters of rum (or fresh pineapple) October/November Pour 0, 35 liters of rum no later than four weeks after adding the last fruits. Steep the rum pot for another week or possibly two. Do not discard the remaining rum: When the liquid level in the pot drops, it is needed to top up.
November/December The work has paid off – patience is rewarded.
You may now – enjoy !
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