Rum Topf


March 13, 2017

The traditional way of making a Rum Topf (Rum Pot) starts with the first ripe fruit available and ends in autumn (November) with last fresh fruit (often pears).


2 parts fruit

1 part sugar

3 cups Rum.


1Wash fruit, pat dry and cut into bite sized pieces, if necessary. Measure them.

2Add half of weight sugar, mix and let stand for about 1 hour.

3Fill fruit into your Rumtopf and add as much Rum as needed so that fruit is completely covered.

4Close Rumtopf and set aside in a cool place.

5Repeat these steps with other fruit "until" your Rumtopf is completely filled or fresh fruit season is over.

6Take care of your Rumtopf. Fill up with Rum if necessary. It is important that fruit are always completely covered.

7After you have added the last "layer" fruit, sugar and Rum let stand for about 6 weeks. Enjoy


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