- Thread starter
- #21
gettinaclue
Almost Self-Reliant
How neat! I'll probably give it a try!
Thanks ORchick!
Thanks ORchick!
Crocks and how to use them
- Thread starter gettinaclue
- Start date
- Thread starter
- #23
gettinaclue
Almost Self-Reliant
That would be so fabulous!
Yes! I would love the instructions!!!
Thank you!!
Yes! I would love the instructions!!!
Thank you!!
OK, here we go. I have 2 for you. The first is from a general German cookbook I got as a wedding present a long time ago (very, very helpful to a young American wife trying to find a common taste ground with her new husband!). Its probably what I followed when I did my Rumtopf. Here it is, freely translated, and shortened somewhat.
Rumtopf:
About a pound each of the various fruits, with 1/2 lb of sugar, and a quarter bottle of rum (editorial comment: more or less, as available, or to taste - its the alcolol, not the sugar, that is the preservation agent here, so don't skimp on that).
Start the Rumtopf when strawberries are in season. Then follow with other fruits as they appear - raspberries, apricots, pie cherries, plums, peaches, pears, pineapple, etc. Use only perfect, ripe fruit, and good quality rum (high percent, if you can get it).
Wash and remove the stems from the strawberries, and drain well.
Layer them in a perfectly clean and dry crock. Sprinkle with the sugar, and pour the rum over - don't stir. For this first layer you may need a bit more rum, as there won't be any juice from the berries in the beginning. The liquid should cover the fruit by about 1/2 an inch. Cover with plastic wrap, or some other cover that will keep fruit flies out, and store in a cool, dark place. It is suggested to add all further layers in this cool, dark place (rather than move the crock each time), so as not to jiggle the contents much.
As the various fruits come into season continue in this manner - wash and dry the fruit, and layer it on top of the previous layer; pour sugar over, and top up with rum. Close it up tight again, and leave it alone 'till the next lot.
Recommendations for different fruit types: don't wash the raspberries/blackberries, as they are fragile, and hard to dry. Peel, apricots and peaches, halve, and remove the pit. Don't need to peel plums, or pit cherries (just be aware later that the pits are there). Pears and pineapple should be peeled, and cut into chunks.
3 or 4 weeks after the last layer you should check that the fruit is still covered with rum, and add a bit more as necessary. Leave the crock alone after that until Christmas.
Rumtopf:
About a pound each of the various fruits, with 1/2 lb of sugar, and a quarter bottle of rum (editorial comment: more or less, as available, or to taste - its the alcolol, not the sugar, that is the preservation agent here, so don't skimp on that).
Start the Rumtopf when strawberries are in season. Then follow with other fruits as they appear - raspberries, apricots, pie cherries, plums, peaches, pears, pineapple, etc. Use only perfect, ripe fruit, and good quality rum (high percent, if you can get it).
Wash and remove the stems from the strawberries, and drain well.
Layer them in a perfectly clean and dry crock. Sprinkle with the sugar, and pour the rum over - don't stir. For this first layer you may need a bit more rum, as there won't be any juice from the berries in the beginning. The liquid should cover the fruit by about 1/2 an inch. Cover with plastic wrap, or some other cover that will keep fruit flies out, and store in a cool, dark place. It is suggested to add all further layers in this cool, dark place (rather than move the crock each time), so as not to jiggle the contents much.
As the various fruits come into season continue in this manner - wash and dry the fruit, and layer it on top of the previous layer; pour sugar over, and top up with rum. Close it up tight again, and leave it alone 'till the next lot.
Recommendations for different fruit types: don't wash the raspberries/blackberries, as they are fragile, and hard to dry. Peel, apricots and peaches, halve, and remove the pit. Don't need to peel plums, or pit cherries (just be aware later that the pits are there). Pears and pineapple should be peeled, and cut into chunks.
3 or 4 weeks after the last layer you should check that the fruit is still covered with rum, and add a bit more as necessary. Leave the crock alone after that until Christmas.
- Thread starter
- #25
gettinaclue
Almost Self-Reliant
I think Christmas is going to be fun this year!
I have some strawberries filling in as we "speak"!
Thank you very much!
I can't wait to try it.
I have some strawberries filling in as we "speak"!
Thank you very much!
I can't wait to try it.
This second recipe is from a book that might be of interest to all you (we) self sufficient types. You might be able to find it at the library, or on Amazon. Its called "Keeping Food Fresh" by the Gardeners and Farmers of Terre Vivante, and is a collection of recipes (in English) that were submitted to a French organic-gardening-type magazine; all the recipes are of ways to preserve food without canning or freezing - root cellaring, drying, lactic fermentation, preserving in alcohol or sugar, etc. A very interesting read.
Anyhow, here is one for "Officer's Jam or Bachelor's Liqueur", submitted by a lady in Switzerland, which sounds very similar to the one I just posted. (This sounds tastier to me than the Rumtopf - when I win the lottery I'll try it with cognac or kirsch!
)
Quoted verbatim.
This recipe is not recommended for those on a diet; however, we can indulge ourselves once in awhile!
Fruit (whatever's available): strawberries, red currents, black currents, wild raspberries, peaches, plums, greengage plums, apricots, etc.
Alcohol: kirsch for red fruit, cognac for others, or brandy for everything (but kirsch or cognac are best)
Sugar: same quantity as the fruit
5 quart stoneware pot with lid
This "jam" is prepared as the fruit ripens, over the course of the growing season.
Cut larger fruit into smaller pieces, and remove all pits. Then, in a very large, airtight stoneware pot (called a Rumtopf in Switzerland), alternate layers of 1 pound of fruit and 1 pound of sugar, as the harvest continues. Personally, I use less sugar; I cover each layer of fruit with sugar, without weighing it first. It keeps as well as the version with more sugar.
Each time you add more fruit, cover it with the alcohol you have selected. Never stir. Store the pot in a cool, dark place, and wait at least 6 months before tasting this delicacy, However, it's much better if you wait one year.
Edited for typos
Anyhow, here is one for "Officer's Jam or Bachelor's Liqueur", submitted by a lady in Switzerland, which sounds very similar to the one I just posted. (This sounds tastier to me than the Rumtopf - when I win the lottery I'll try it with cognac or kirsch!
)Quoted verbatim.
This recipe is not recommended for those on a diet; however, we can indulge ourselves once in awhile!
Fruit (whatever's available): strawberries, red currents, black currents, wild raspberries, peaches, plums, greengage plums, apricots, etc.
Alcohol: kirsch for red fruit, cognac for others, or brandy for everything (but kirsch or cognac are best)
Sugar: same quantity as the fruit
5 quart stoneware pot with lid
This "jam" is prepared as the fruit ripens, over the course of the growing season.
Cut larger fruit into smaller pieces, and remove all pits. Then, in a very large, airtight stoneware pot (called a Rumtopf in Switzerland), alternate layers of 1 pound of fruit and 1 pound of sugar, as the harvest continues. Personally, I use less sugar; I cover each layer of fruit with sugar, without weighing it first. It keeps as well as the version with more sugar.
Each time you add more fruit, cover it with the alcohol you have selected. Never stir. Store the pot in a cool, dark place, and wait at least 6 months before tasting this delicacy, However, it's much better if you wait one year.
Edited for typos
- Thread starter
- #27
gettinaclue
Almost Self-Reliant
Excellent!!
freemotion
Food Guru
Would it work with vodka, maybe? I will make some, if so. I don't like the taste of the other suggested liquors, too strong.
I'm sure it would work - it is after all just a preservation method using alcohol, and vodka is alcoholic. However, I can't imagine it tasting very good. The idea is to preserve the fruit, but also mix the flavors of the fruit, sugar, alcohol into a "cordial" or "liqueur". However, in the interest of "trying things out" I would suggest that you start a small jar or crock, and let us know how it turns out. The worst that could happen is that you wouldn't like it; as long as the fruit remains covered with alcohol it won't be dangerous. And make sure you keep us informed on the progressfreemotion said:
freemotion
Food Guru
Vodka and orange juice is a screwdriver, and vodka and lemon is a vodka collins, but I don't know if citrus would be ok in those. Waddaya think of adding a layer of lemon slices?
