Update: if you are interested I am mentioned in the online version of New York Times Diner’s Journal for making Rumtopf and on page D1 of the NYT print edition 9/22/2010.

Family Traditions are important.  They are the passed down knowledge of those who came before you, ancestors that may be gone but continue to live on in you.  Family Traditions are a way for us to reconnect with our roots and to remember the loved ones who passed along those traditions.

On my Mother’s side of the family we have a fair amount of German heritage.  I remember in particular, my Great Grandpa Adams.  One of my earliest memories of him was sitting together on my Mother’s back porch watching him roll his own cigarettes.  Once he had finished rolling them, he had me “help” by licking the cigarette papers so he could seal up his freshly made smoke.  However, my help was very short lived when my Great Grandma Adams got a glimpse of it and took to curtly scolding him in German.  I didn’t understand what she was saying but I knew she was as mad as a hornet.

Despite the language barriers, Great Grandpa Adams was able to teach me many things  by showing me, and then letting me try to do it.  This is always how it has been in my family.  We don’t write it down, there is no fancy instruction manual. While there is no instruction manual, there is time, patience, showing and doing.  It is about the teaching, the sharing and the learning.  The learning of Family Traditions.

Since my Cigarette Licking occupation was so short lived, I’m afraid I can not pass this valuable information along to you folks.  But don’t be bummed, because what I can share with you is a recipe that has been passed down in my family for as long as I can remember, which for me is as far back as my Great Grandpa Adams who made Rumtopf.  He passed that knowledge on to my Granda Lois, who passed on that knowledge to my Mother Bonnie who passed that knowledge on to me.  Making me a 4th generation Rumtopfer.

Rumtopf translated literally means “Rum Pot”.  Rumtopf is also known by a couple different names such as, Bachelor’s Jam or Boozy Fruit, while a version using Brandy is sometimes called Tutti Frutti or Brandied Fruit.  All versions are the same principle. It is basically sugared fruits, covered in alcohol and left to ferment and be enjoyed at the Holidays.  It was a way to capture the flavors of summer and heat you up on the inside during the cold Winter months.

While there are a gazillion different versions and ways to make Rumtopf, there are a few simple rules that you must adhere to for success:

• Ripe Fruit – in season, but not overripe or bruised
• Strong Alcohol – it needs to be a high alcohol percentage for proper fermentation.  I mix 750ml of Bacardi 151 with 375ml of good Light Rum
• Sugar Soak – to help with preservation. I use organic cane sugar because the flavor is beautiful with the Rum
• Stoneware Crock or Glass Quart Jars wrapped in Brown Paper –  to keep out light as this discourages bateria growth
• Patience – 9-12 weeks worth of waiting,  trust me it will be worth it

This recipe will be coming to you in ratios, as everything will greatly depend on the type of storage vessel you are going to use.  Traditionally, Rumtopf is made in a large 3-5 quart stoneware crock called a Rumtopf.  You can make it in glass jars, but you will need to keep an eye on them and release the gases, by opening the jars, on a regular basis – otherwise left unchecked you could have an explosion and a rummy mess on your hands.  When using glass jars, you will need to cover the sides to keep the light out, which will discourage bacteria and mold growth while the fruit cures.  A simple wrap of brown craft paper does the trick nicely, just make sure that you can get in to the jar to release that gas.  You will also store your jar in a cool, dark place, a closet works nicely.

Rumtopf
Things You’ll Need:

• Large Container – Snap Top Canning Jars or a Stoneware Crock
• 1/2 cup Sugar for every 1 cup of Fruit (the sugar is an essential part of the preservation)
• 750ml of Bacardi 151 mixed with 375ml of Your Favorite Rum (may need to double depending on how much you are making)

Ideal Rumtopf Fruits & How to Prep:
Wash all fruits well

• Strawberries: Remove the top, half or quarter
• Cherries: Pit
• Blueberries, Gooseberries & Grapes: Prick with a pin, needle or tip of a knife
• Peaches, Apricots, Plums & Nectarines: Pit and slice into quarters, leave the peel on the fruit
• Pineapple: Peel, core and slice into thin chunks
• Apples & Pears: Wash, core and slice into quarters

How to Assemble Rumtopf:

• Prep your fruit and place it in a bowl
• Add 1/2 Cup Sugar for every 1 Cup of Fruit
• Mix together and let it stand for 2 hours.
• Take your sugar soaked fruit and spoon it into your jar.
• Pour enough Rum into the jar to cover the fruit, with 1/2″ excess.

Sometimes the fruit will want to float to the top.  It is very important that the fruit does not come into contact with the air.  If it does it will mold and spoil.  To prevent this you can use a small saucer to weigh down the fruit.  I have a special trick that I developed for smaller sized jars, I take plastic lids from tubs of Cottage Cheese or Yogurt and trim them to fit the opening of my jar and drop it inside weighted down with a clean rock.  Works like a charm at keeping the fruit submerged in their boozy bath.

Rumtopf takes 9-12 weeks to properly cure. Start counting the time from your first layer of fruit.  Store in a cool, dark place and check it often to release any gases and keep an eye on any possible spoilage.  If you do happen to spot any molded fruits, remove them immediately.   You will not have to throw out the liquid,  just the spoiled fruits.

Repeat the step – “How to Assemble Rumtopf” with each new fruit, creating layers as you go.

Some Things to Know:

• Some fruits will get mushy and/or discolored.  This is perfectly normal and does not mean that you fruit is spoiled.
• Citrus fruits are not suited for Rumtopf.  They add a very unpleasant bitterness to the mix and it will taint the entire batch.
• Bananas and Melons are not suited for Rumtopf as bananas are too mushy to begin with and melons contain too much water which will dilute the alcohol and sugar mixture and result in spoilage.

Additional Information:

• Rumtopf in Quart sized canning jars makes an incredibly delicious handmade Holiday Gift
• Fruit from the Rumtopf is delicious on top of custard, pudding, ice cream or a slice of pound cake.
• Drained Fruit from the Rumtopf can be cooked and reduced down to thicken and used as a delectable “relish” that is exceptional with things like Quail, Pork, Duck & Game meats.
• Pureed Fruit from the Rumtopf can be used as a thick glaze on roasted meat
• The leftover Rum makes a delicious sweet and fruity cordial to sip on those long Winter nights when you are dreaming about the coming sweetness of Summer or to add to a homespun cocktail.

Full disclosure: I have received no compensation from any business or organization mentioned in this article.

Images by Kelly Cline ©2010 All Rights Reserved
All content, text and images are  ©2010 All Rights Reserved and may not be used or reposted without express written consent.

A couple weeks ago I was invited by Stocker Farms to come out and pick some of their Early Blues variety of Blueberry at their Mountain View Blueberry Farms, before they opened to the public.  So I called up my friend Cristie (the Master Mixologist behind ThirstQuest) and asked her if she’d like to head out in the early morning to go pick some blueberries with me.  We headed out early, while the morning mists were still rising from the farmlands and fields in the Snohomish River area.  We arrived and we picked.  And we picked and we picked.  Between the two of us and a couple hours of picking we ended up with 18 pounds of Blueberries.

We also decided to head over to Stocker Farms Red Barn to pick up some Sunflower Honey and check on what other local produce offerings they had in store for us.  Mounds of Sweet Bing Cherries, glowing Golden Rainier Cherries, 1/2 flats of mixed Raspberries and Blueberries and punnets of the most delicious little Strawberries I’ve tasted all year.  So it wasn’t enough that I had 9 pounds of Blueberries, I had to pick up some Strawberries and Raspberries as well.

So when I got home and started looking at all these berries I started wondering what could I do with them all.  Pancakes, Cobblers, Crisps, Muffins, Scones, Ice Cream, Syrup, simply fresh out of the bowl… there were many days of berry enjoyment ahead to be certain.  The only problem with fresh berries is that they do not keep forever, and once a few days had escaped me I found that I still had an abundance of berries at hand and something needed to be made before they turned into penicillin.

That’s when it hit me… JAM!  Why didn’t I think of this before!?  I’ll make a bunch of berry jam and mix all the berry together for a taste that will be an explosion of summer sweetness in your mouth.  So I took my Blueberries, Raspberries and Strawberries and prepped them for the pot.  Now I’m an old fashioned girl, I like to make my berry jams without Pectin.  Why?  It’s because my Great Grandmother did it that way and her jams were spectacular.  The fruits were thick and caramelized with deep layers of flavor.  And it couldn’t be easier, no fussing with adding in things at the right time or risk screwing up your entire batch.  Just add everything in a pot, stir, boil down and stick it in a jam pot.  Done and delicious.

Summer Berry Jam

• 4 Cups Berries (Blueberry, Strawberry, Raspberry, Blackberry – any combination)
• 3 1/2 Cups Organic Cane Sugar
• 1 Tablespoon Vanilla Extract
• 1 Cinnamon Stick
• 1/2 Lemon
• Pinch of Salt

Prep your berries by washing them.  Hull and quarter strawberries, others leave whole.  Put them into a large stock pot, add the Sugar and Vanilla and stir them all to combine.  Squeeze the lemon juice into the pot and toss the squeezed lemon in with the berries, add cinnamon stick and pinch of salt.  Stir again to combine, the berries should start releasing their juice and making the Sugar wet.

Place the pot on the stove set at Medium heat.  Stir it a couple of times, letting it roll to a slow boil while keeping an eye on it just until the mixture starts to foam.  Now turn it down to Medium-Low heat and simmer while stirring occassionally.  Your berries will go from a stage of a watery syrup like consistency with foam to a thicker syrup with less foam.  When you start seeing the foam disappear (about 20 minutes into the cooking) remove your lemon from the pot.

Now you will want to really watch the pot, stirring constantly to prevent it from scorching for about another 20-25 minutes, the stirring also helps to break up the fruit even more.  The surface of the jam will go from a glassy shiny surface to a satiny sheen on the surface, this means you are close to finished.  You can test the gel of your jam by putting some of the juice from the pot on to a saucer and sticking it in the fridge, take it out after a couple minutes and if it looks like jelly or jam and you can drag your finger through it and it doesn’t run back together you are finished.  Another method is to put a metal spoon into the juice and pull it out and if the mixture slowly sheets off the spoon leaving a thin covering of juice behind, rather than just quickly drizzling off leaving a bare spoon… you are ready.
Total cooking time is about 45-60 minutes depending on the juiciness and types of berries you mix together.

You can put the jam up into jars and use a water bath method to preserve it longer.  It keeps well in the fridge or freezer as well.

Berry Picking News Flash
Mountain View Blueberry Farms is open to the public starting today with their Big Blues ripe for the picking. Blue Rays and Concords!
No pets
Keep kids with you at all times
Cash only
Gates open at 8am, do not arrive before 8am – gates close at 5pm
Closed on Mondays – Open Tuesday through Sunday
617 E. Lowell-Larimer Road
Snohomish, WA 98296
(360) 668-3391 for recorded message

Full disclosure: I have received no compensation from Stocker Farms or Mountainview Blueberry Farms for this article.

Images by Kelly Cline ©2010 All Rights Reserved
All content, text and images are  ©2010 All Rights Reserved and may not be used or reposted without express written consent.