In case you missed my original post last month, Rumtopf is a traditional German drink which is made by mixing sugar and fruit with rum and letting things marinate until ready to serve. After tasting some at a holiday party last year, I decided to make a batch of my own.

The Rumtopf has been stewing quietly in a dark corner of our pantry since mid-January. It began with two pounds of pears. Since then, we’ve added two pounds of pineapples, and over the weekend, we added two pounds of strawberries. Currently, the jar contains six pounds of fruit, three pounds of sugar, and roughly $70 worth of Captain Morgan’s Rum.

While adding the strawberries, Susan and I took advantage of the removed lid to sample the concoction. First up was the smell test. With the lid off, I sniffed the Rumtopf fumes and my nose burned as if I had shot rum right up my nostrils! Next, Susan and I tasted some of the fruit that’s been soaking in the jar for several weeks. Susan had a pineapple while I tried a pear. Both were sweet and rum-filled. Yummy! Finally, Susan took a sip from a ladle full of juice. She said it was sweet and strong. It’s two bottles of Captain Morgan’s Rum and six pounds of sugar, so I believe her.

A lot of recipes recommend peaches and nectarines, so I think that’s what I’ll add next month.