German Fruit Preserves in Rum (Rumtopf)

Quick Summary: Rumtopf is a German technique of preserving fruit in rum and sugar, layered throughout summer and steeped until winter. Use most fruit, including strawberries, raspberries, cherries, peaches, plums, pears, and blueberries. Avoid apples (brown), bananas (mushy), and melons (watery). Use overproof rum or mix dark rum with 151. Store 6-9 weeks minimum in a cool, dark place. Use fruit as a topping and the syrup in drinks. Prep: 10 min | Cook: 5 min | Steep: 6-9 weeks | Serves: 8

Jump to: RECIPE | What is Rumtopf? | Ingredient & Substitutions | Necessary Equipment | Step by Step for Making Rumtopf | FAQ

Rumtopf (translated to rum pot) is a German fruit preserve which is essentially a combination of various seasonal fruits soaked in rum and sugar for months at a time and then used in the winter as a delicious, boozy fruit compote or fruit syrup.

This guide covers which fruits work (and which don’t), alcohol ratios, how to layer the fruit, and a simple waffle recipe to showcase your rumtopf.

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What is Rumtopf

Rumtopf (rum pot) is a fruit preserve which is essentially a combination of various fruits soaked in rum and sugar for months at a time and then used in the winter as a delicious, boozy fruit compote or fruit syrup.

Rumtopf has its roots in Germany, and it is usually prepared with Christmas in mind. Most often the syrup is poured off and used in cocktails, while the fruit is served as a topping over desserts, ice cream or pancakes.

Each season offers up a different fruit to add to the rumtopf pot in layers, covering each layer with more sugar and then making sure the fruit is completely immersed in rum. The layers keep growing as the Summer and Fall progress and the flavor keeps developing.

By Christmas, you have a deeply flavored fruit compote for waffles, ice cream, yogurt, and desserts, as well as a fruity syrup for cocktails.

Just know that it is pretty potent in the alcohol level so make sure your guests or kids know this.

My farm is mostly a berry farm so of course I layer in all the berries, but I will also buy peaches and plums from the farmers’ market to supplement the berries and nuance the flavor.

Ingredients and Substitutions

While the fruit itself can cover a wide variety of flavors, there are some fruits that don’t work quite as well. The alcohol is another variable that needs to be considered. Here are some suggestions:

The Alcohol

The rum used to make this flavorful dessert is usually an overproof rum. Overproof proof rum (or barrel strength) is one that is 50 to 55 percent alcohol by volume which is 100 to 110 proof. In the US, rum is typically 40% (80 proof), and it can be difficult to find a 100 proof rum.

Bacardi 151 is 75.5% (151 proof), so based on a recommendation by the Frugal Hausfrau, I mixed an 80 proof Myer’s rum with the Bacardi 151. She suggested using 1 part Bacardi 151 to 2 parts Meyers Rum.

I found my first test of rumtopf with this 1:2 ratio to be a bit too harsh. I like the subtle sweetness of Meyers rum, so I think my next batch will go a bit heavier on the Meyers and a bit lighter on the 151. If you are worried that this is not enough alcohol for preservation purposes, add a little more sugar. Sugar and alcohol are both preservatives.

As to how much alcohol you’ll need, you will basically need to be sure that the fruit is immersed in the alcohol. It should be about 1/4 inch above the fruit. If your fruit floats, you may need to weight it down with a plate.

Here are the steps lined out with photos. For the details of the recipe itself, see the recipe card below.

How to Make Rumtopf (Step by Step)

Here are the steps lined out with photos. For the details of the recipe itself, see the recipe card below.

Step #1: Layer seasonal fruit in bowl and cover with sugar (1 cup per pound of fruit); let macerate/rest for an hour.

Step #2: Add combination of dark rum (Myer’s) and 151 rum (Bacardi) to cover fruit by ~ 1/4 inch (may have to weight down the fruit to keep it immersed).

Step #3: Cover the fruit mixtures tightly with a lid and set in cool dark place to store for several months (use within 1 year).

**Tip: Do not stir the fruit, just let it sit in its layers. Just prior to using, give the rumtopf a good stir to combine all the fruit flavors.

FAQ

How long does rumtopf need to steep?

Minimum 6-9 weeks. Traditional German rumtopf is started in summer and first opened at Advent (early December). Longer steeping develops deeper flavor.

What proof rum should I use?

Overproof rum (100-110 proof) is traditional. In the US, mix dark rum (like Myers) with 151-proof rum. A 2:1 ratio of 80-proof to 151-proof works, though you can adjust to taste.

What fruits don’t work in rumtopf?

Apples (turn brown), bananas (get mushy), melons (too watery), blackberries (discolor everything), rhubarb (too acidic), currants and gooseberries (skins toughen).

Can I use bourbon or vodka instead of rum?

Yes. The alcohol proof matters more than the type. If using lower-proof alcohol, add more sugar or a splash of Everclear to ensure preservation.

How do I store rumtopf?

In a nonreactive container (ceramic crock, glass jar) with a tight lid, in a cool dark place like a cellar or pantry. Use within one year.

What do I do with the syrup?

Cocktails. It makes excellent mojitos, rum punches, or can be added to sparkling wine. The syrup is intensely flavored and very boozy.

Check out our berry category for over 30 recipes highlighting sweet to savory dishes made with blueberries, raspberries, strawberries or blackberries.