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Rumtopf
Sun 21-Aug-11
5:59 pm
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Chickencoop42
Lincolnshire

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Fri 19-Aug-11
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Has anyone tried this - it is usually done throughout the summer but my mum has done it starting later.

Basically if you have alittle leftover fruit mix with sugar and layer it with rum in a large vessel.

Come Christmas you have alovely flavoured rum and some boozy fruit to have as a desert.

Good recipe here

http://www.whats4eats.com/desserts/rumtopf-recipe

Sun 21-Aug-11
7:25 pm
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JoannaS
Latvia

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I know a few others on here have also tried it and like it a lot. I missed out this year as we haven't had so much fruit to start it off. Maybe try next year if we have a better harvest.cheers

Mon 22-Aug-11
3:40 pm
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sanshojapan

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Can you put any kind of fruit in? It sound lovely! I have a spare bottle of rum....

 

Do you know about (Carribean) Black Cake? Your post reminded me of it. The difference is, it is dried fruit that is steeped in strong rum. Everything is chopped really fine -- prunes, raisins,currants and soaked in rum, the longer the better. The fruit is used to make the booziest Christmas cake you have ever eaten!

 

There is a great recipe on Trinigourmet.com. It sounds very genuine, although I'm not sure about the Baileys!

 

http://www.trinigourmet.com/index.php/trinidad-black-cake/

 

sansho

Mon 22-Aug-11
10:07 pm
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Terrier
York

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Sansho, really you should only be putting soft fruits in the Rumtopf, have a search on the forum, I'm sure someone else was asking about them recently. I have one that I've had going for several years, topping up and taking out as I need. strawberries, raspberries, cherries, blackberries, redcurrants that sort of thing all go really well, peaches and apricots need cutting up a bit.

On a separate point, as mine has been going so long I'm thinking of having a flush out and re-start, has anyone tried making a sort of alcoholic jam with the fruit? I think I'll need to add some fresh stuff too as the fruit really loses it's colour in the alcohol.

Tue 23-Aug-11
2:19 am
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sanshojapan

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Thanks! I have checked it out. I really want to have a go! Seems like it is a bit late for this year, though. I read on the blog 'Too Much on my Plate' that it is OK to use frozen fruit. What do you think? Wouldn't it be a bit watery? I have some frozen raspberries in the freezer that I could use. Another question-- does the lid on the crock have to be airtight? The blogs I looked at were a bit vague on this. One of them said just clingfilm is OK, but I wonder.

 

The Japanese traditionally steep fruit in alcohol too, although the main purpose is to flavour the alcohol. They use shochu, which is a spirit distilled from rice, barley or sweet potatoes. (It is not sake, that's a different process). The most traditional one is called umeshu (ume= plums, shu= alcohol). They use hard, green unripe plums, which are actually more similar to apricots, and put them in 35% shochu.It takes about a year to be ready for drinking, but longer is better. I have a plum tree in my tiny garden, so I make it every year. The plums are lovely after a year's pickling! You can eat them just like that, make jam with them, or chop them up and use them in fruit cake. There is a beautiful Japanese dessert-- a kind of limpid jelly made with plum syrup, with a plum suspended in the middle.

 

Another traditional one is karinshu, made from quinces and shochu. These days the Japanese make all kinds of fruit 'liqueurs'. I 'augmented' one of my umeshu (glass)crocks with grapefruit. It is looking promising. And in another one I put those big, fat red cherries (here they are called American cherries. I don't know what they are called in the UK). They probably won't affect the taste much, but wow, it has gone a beautiful ruby red!

 

Sansho

Tue 23-Aug-11
3:40 am
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sanshojapan

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Sorry, the blog is called 'A Lot on my Plate'!! haha. Think I must have been extrapolating on/to (?) my own situation!

 

Sansho

Tue 23-Aug-11
8:27 pm
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devongarden
Devon, UK

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Janet, I haven't tried jam with the fruit because I have never had enough. I use it on ice cream as a dessert, or it would be lovely in a fruit salad I think, using fresh apples and oranges and rumtopf-y soft fruit. I use a mixture of rum and vodka as the alchohol because I don't like the taste with pure rum as much.

Sansho, I suspect you could use frozen fruit, since you can use frozen fruit to make raspberry gin.

Tue 23-Aug-11
11:22 pm
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Terrier
York

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I think the lid needs to be tight fitting Sansho, otherwise the alcohol would evaporate off and you could risk bacteria entering.

Your recipes sound very similar really

Wed 24-Aug-11
8:05 pm
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Badcat666
Surrey, in a small town you may of heard of.

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hello! wave Newbie here *waves from my unlurking sofa* Spookily I'm just doing something similar called gentlemans jam which follows a similar recipe, am soaking my fruit in sugar as I type. Also just started a mixed berry gin as well for crimbo presents as last years attempts at blackberry and apple gin was a bit of a hit.  Fingers crossed I can last out til christmas before sampling them both.cheers

Wed 24-Aug-11
8:12 pm
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JoannaS
Latvia

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Hi Badcatwave, welcome from your unlurking sofa

Thu 25-Aug-11
5:18 am
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sanshojapan

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Badcat, I felt compelled to google 'gentleman's jam'. Yes, it sounds similar -- a little more summery perhaps. Definitely delicious! Something else to try.

 

http://www.slashfood.com/2005/11/22/gentlemans-jam/

 

My grandfather always use to have a little earthenware pot of something called 'Gentleman's Relish' on the dining table. I think it was bloater paste. Does anyone remember that?

 

Sansho

Thu 25-Aug-11
9:09 am
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Hattie
Bucks/Oxon Border

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 You can still buy Gentleman's Relish but it is made with anchovies¦.here is a recipe for making your own.

 

http://uktv.co.uk/food/recipe/aid/597680

 

"The beautiful is as useful as the useful...perhaps more so."

from Les Miserables

Thu 25-Aug-11
7:48 pm
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Badcat666
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oh Hattie!  Now there's something I'd like to try!

Thu 25-Aug-11
7:57 pm
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Badcat666
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Am now attempting an experimental invention of what will hopefully turn out to be something like apple pie gin. Apples, brown sugar, cinnamon stick, vanilla pod.....and gin. I think I need a white coat and a practice my mad scientist laugh "mwahahahaha!"

 

This is what happens when I come down from a mad jam and chutney making fest. eeek

Thu 25-Aug-11
9:02 pm
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sanshojapan

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I'll just bring my glass, a swizel stick and a lime.

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