Traditional German Rum Pot / Rumtopf ✪ MyGerman.Recipes
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- Опубліковано 10 чер 2018
- Preserve the summer in a jar! Sounds ridiculous? OK, preserve the fruits of the summer in a jar and enjoy them in winter! Easy with a rum pot!
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I am a native Texan married to a German National. I have a very large Rumtoph and make this annually as gifts. Thanks for your version!
I found this in a canning book and decided to do a video search. I didn't grow up with this nor did my cousins (all of whom are German). So I've made a batch and plan on dipping into it early so we can experience this at our cousins weekend get together! Thanks for your video!
You are very welcome. Enjoy your Rumtopf!
Watch OUT dipping in it EARLY.... I do that for Losing Weight!!!
If you don't let it finished (about 4 weeks or longer)...
it will make you RUN to the Bathroom...
Personally, I use Peach Schnapps... it taste better with the fruit,
I don't put sugar on it...
Every morning, I take a Cup of fruit... heat it up (to take the alcohol off).
It's a good breakfast.
I lost 35 lbs in 2 months.
2:15 "we used to do this when i was a child" What a badass Generation, they really knew how to play pirate
We used to have that too when I was growing up in the back forest
Great! Reminds me of my father in law.
I was a British soldier, he was Prussian. I still remember the day we worked together, total mutual respect. We were building an Autobahn extension together. I was backing up, throwing fill over the embankment, my FIL guiding us, either one could have killed us both.
I was in Germany as a teen and my mother’s friend had a rumtoff and it was very nice , I want to make some now and was looking for information ! Thank you so much for sharing!
I love your videos. They are very clear and informative. I learn a great deal from them. Thank you. Please increase the volume of your microphone.
Absolutely. Also, please adjust the RELATIVE volumes of the music and the speech. When the volume is properly adjusted for your speech, the intro music is intolerably loud.
Thank you, James! I am working on the sound problem and ordered a new microphone which everyone says works better with my camera - we'll see. The next 2 videos are still with the previous mic but I worked on the sound in post-production. I hope it is better this time. I am also aware that I sometimes mumble - bad habit! - and will do better, promise!
Thank you for your helpful feedback. Can you tell me if it's better in the next video? I reduced the volume of the intro but am not sure if it's enough. My surface has a special sound setting which prevents me from having this experience, so I can only guess (or mess with my settings which I'd rather not ;-) ).
Yes. I will let you know how the volume is on your next video. Looking forward to getting your next one!
I am just settling in after moving and want to make a primarily peach one. Can’t wait!
Thankyou I have one with west Germany printed on so it’s very special. And I’ve not seen a proper German very of Rumtpoft.
This brought back a nice memory of an Aunt who always had a jar on the counter with rum and fruit. And I always wondered how she did it. Now I know, and I will give this a try. Glad you mentioned using the fridge as I live in the desert, and seems the effort would have been spoiled. Thanks for the video. Nice to know too that you can add from time to time. Does that mean that it is a never ending jar?
The way I know it, you fill the jar with fruits from spring (strawberries) to end of summer (prunes) with fruits of the seasons. Then you wait until December before using it. Since there don’t grow any fruits in Germany during winter, traditionally this will be started new in spring and until then the rumtopf provides sweet memories of the previous summer.
Thank you for this! I enjoyed this as a kid in CA (our German relatives brought my parents a pot and gave them instructions) . I've started to do it here in my new home in Ridgway CO last fall and didn't think about putting it in the refrigerator but it seems to be okay (the fruit would taste bad if it was too warm, right? ) I think I'll keep it on the counter through fall and winter and to be safe will transfer to the refrigerator next summer :) I guess my question is, although I enjoy it with friends every few months on icecream I've never come close to using a good portion of it . How long until I should drain the old fruit out and start over? I wouldn't think the fruit flavored rum would ever go bad, but am I wrong? thanks
I'm not sure how long you can keep going with the same potion, I usually give away all of it at Christmas and start over in spring. The refrigerator is probably not necessary in Colorado. I live in south Texas and my house is very warm most of the year, that's why. My parents just kept it in the pantry.
I remember our family being given a "Friendship Starter" of something like this when I was a young teen. Wish I could remember what the directions were for the "starter"!
I had another user, mentioning that starter, unfortunately I am not familiar with that. I googled it but couldn't find any information or recipe for Rumtopf with a starter. Sorry I can't help.
@@MyGermanRecipes I will let you know if I ever find it, but am very pleased to learn about Rumtopf. :)
Search on friendship starter, or friendship cake. There are recipes out there.
Do you have to refrigerate it or keep it at room temperature?
Good question! The answer depends on where you live and how warm or cool you keep your house. We live in TX and we have the house at 78-80 F, which is rather warm compared to moste Texans. So, I keep mine in the fridge. However, in Germany we kept it in our dark, cool pantry, since it’s a much cooler climate there and fridges are so much smaller than here. Also, many people in Germany store it in their basement.
I read that the rum (and other alcohol) in Germany is higher proof alcohol than in the U.S. so that if one is using rum bought in the States, it is best to add something very high in alcohol such as Everclear. The article said that this will help keep the fruit from getting any mold!
I didn't know that. I thought that rum is the same everywhere. But I mad mine with US rum and didn't have any mold. But I also kept the jar in the fridge since we are in Texas ...
@@MyGermanRecipes I need another fridge! That's great, but not an option for me -- and my home is fairly warm (cold-natured roommate) and often even gets to 80 and 81°F (about 27°C) in the summer where I must keep my rumtopf. I had it over about six weeks before I added the Everclear, but now I feel safer. Not safer from the alcohol -- just from the mold, haha! I am planning to surprise my German roommate with it for her September birthday! I have told her of this channel but am not worried that she will see my comment here as she only watches UA-cam through her TV monitor and never reads the comments, LOL.
@@MyGermanRecipes I just realized that talk of the higher proof alcohol for Rumtopf is in Wikipedia! "A mixture of various kinds of fruit, high-strength rum (commonly Austrian Stroh) and sugar is filled into a large stoneware pot (the eponymous rum pot). The pots themselves are often made specifically for the creation of rumtopf and can be quite elaborate in their decoration. The mixture is then matured for several months until the fruit is very soft and completely saturated with rum. Suitable fruit includes berries, cherries, plums and apricots. Not all fruits are appropriate for Rumtopf, and the overproof rum should be of only 100-110 proof (50-55% alcohol by volume), which is not commonly available at retail in all regions, but can be prepared by blending commercially available 151 or 160 proof rums with more common 80 proof brands." I discovered from reading more that something called Austrian Stroh comes in a strong form (high alcohol content) that is commonly used for Rumtopf. It turns out that Texas is one of only two states in the U.S. where you can buy the 190 proof Everclear, but here in Texas that can be used to up the alcohol content in 80 proof Rum. (I've learned quite a lot about alcohol on all this which is funny because basically I am a non-drinker when it comes to alcohol!) The most interesting use of Everclear is something I am interested in, however, which is in making tinctures!
@Yodi Gak It depends on which state you live in. There are heavy restrictions on, for instance, full strength (190 proof) Everclear in most states of the U.S. Texas is one of the few places it can be bought without a special license, etc.
Everclear is also great for using in alcohol (camping) stoves, leaving off no toxins and burning very well.
My mother would make this out of canned fruit cocktail and keep in a large glass container, she would add a can of fruit cocktail to replenish occasionally, we used for ice cream topping, your fresh fruit version would be even better, can you make cakes with this?....I will definitely be making this to enjoy this coming fall and winter.
Oh, cake with this ... don’t give me ideas 😆. I never tried that but it’s a great idea! Also, I never thought of making this from canned fruits. I was just thinking that, if one has only little time, frozen fruits might work, too.
@@MyGermanRecipes There was a bit of fermentation going on with my mother's version, I think she added sugar to the canned fruit cocktail but no rum, there must have been alcohol in it that added a bit of zing to the flavor. She got a "starter" batch from someone and added to it to continue the process. After seeing your method I looked online for some like my mother's but could not find any. I was very happy to see your 'recipe' for this.
@@ICSpotz I think what you mean could be a "Früchte Bowle". Was for like a party? Kind of like Sangria (if that means anything to you)? Or did she store it for several month like in this recipe?
@@MyGermanRecipes Yes I know about Sangria fruit recipes but hers was kept on the counter year around in a clear glass jar much like the one show in your thumbnail for this video, I have a vague memory of her making a store bought cake mix and adding the fruit to the cake just before baking but it's been 50 years ago. Seeing your video brought back memories, thank you. I've been reviewing your other videos, love your channel.
Thank you! I am glad to bring back some good memories. Unfortunately I am not familiar with the kind of recipe you are describing. The traditionl Rum Topf is in a dark jar and kept on a cool place. It is not really fermenting. But maybe this is just a different version of it and it is a regional thing? I'll keep my ears open when I am in Germany, maybe someone knows this. Do you know from what region of Germany your mom was?
In the recipe, it says rum, i.e. 54%, but all the rum I bought only like 35% or 40%. Is it OK to use? What kind you use with 54%? Thanks !
We usually use a darf rum for this but a white rum would work too. It has to be at least 54% though. If it has less alcohol, the fruits might rott or ferment. If you can't find such a high percentage, you yould try to add some higher percentage other alcohol to add to so it makes 54% but I can't do the math for that, sorry.
Once you make this, how soon til we can enjoy it?
Traditionally it is made from spring until fall and then enjoyed in December. If you want to enjoy it earlier ... just do it.
Hi what brand of rum did you use ?
Hi Christiane, I am very sorry but I can't remember the brand and the bottle is all gone. I know though that I bought it in the middle price range. So, not super cheap but also not an expensive brand. It is not a white rum like Barcady but a regular, traditional rum. I hope this helps.
From looking at the video it looks like Cruzan rum. I am using Bacardi white rum in my wonderful old Rumtopf, I recently added fresh peaches and pineapple.
Agreed it is Cruzan rum. My favorite brand for its depth of flavor and decent price. Thank you My German Recipes for your great content! I have & remember many of meine mutti und Oma's recipes but not all of them. I learn much from you and appreciate your explanations and beautiful setting. tschüss !
Very hard to hear you (and I've got the volume all the way up)!
It's a bean pot but works well for fermentation
Yes! When not making beans my "bean pot" makes pickles.
so we tried this and it smells really good but the sugar all settled to the bottom. Did we do something wrong?
I've never had it that the sugar set on the bottom. Did you use rum with the right percentage of alcohol?
i cant hear you very well. Maybe come closer to the microphone ?
Do you work at blitz micro? :)
???
Do you ever open the jar to let it get air?
Good question: I only open it to add or take our fruits. It is not necessary to open it for other reasons.
This is a spodie but with only one liquor instead of many.
I have just been looking up what a spodie is and while the idea seems similar I think it’s still very different. You mix a spodie to drink it like within the next 24 hours from a glass or with a straw. There is probably wine involved or champagne and a little bit of the harder stuff plus some juice. It’s basically a drink. A Rum Topf is pure rum with fruits and sugar, meant to soak a couple of months and will most likely not be consumed through a straw or in a glass, unless you mix it with a lot of lighter alcohol like champagne. It is most likely something you top a desert with like ice cream. The main ingredient is the fruit. That’s what everybody is going for so it’s not really a drink. It’s alcohol infused fruits for desert. A spodie seems to be more related to a Sangria. Correct me if I’m wrong. This said, there is nothing keeping you from using a Rum Topf for a Spodie and merge two great things 😆 ... Prost! (Cheers!)
Yes I thought I tighten jar would be better…
My parent's jar was open and they had a plate floating on top of the fruits.
Technically it's legal for anyone over the age of 5 to drink alcohol in the UK 😂
🤭 really?