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My Rumtopfts almost ready.
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Thriftycook



Joined: 16 Jul 2006
Posts: 71
Location: Worcester
PostPosted: Mon Jun 30, 08 6:27 pm    Post subject:  Reply with quote    

The book I got Hodgkin from is Kettle Broth to Gooseberry Fool : a celebration of simple English cooking by Jenny Baker which I heartily recommend. She doesn't give a recipe just a method as Sally suggests.

The quantity of the different fruits are up to you but allow 8 oz of granulated sugar to every lb of fruit. you can use brandy, white rum or vodka. Layer fruit and sugar in a glass or earthenware jar and cover with booze with each addition.

Suitable fruit are; blackcurrants, red, white currants, raspberries, loganberries, tayberries, cherries, strawberries, apricots, peaches (halve and stone these last two). Citrus fruit are not suitable.
I'd add plums, damsons and blackberries too.

Just realised I have a big Le Parfait jar just begging to be filled with the ripening currants and rasps in my garden

Stacey



Joined: 18 Jul 2005
Posts: 8380
Location: Kernow
PostPosted: Mon Jun 30, 08 6:35 pm    Post subject: Reply with quote    

Fantastic

marigold



Joined: 02 Sep 2005
Posts: 12458
Location: West Sussex
PostPosted: Mon Jun 30, 08 6:46 pm    Post subject: Reply with quote    

Stacey wrote:

Have you got a recipe for that? I'm planning my christmas booze now


You might like to Google "Christmas pudding vodka" (unless you hate Christmas pudding, of course ).

Stacey



Joined: 18 Jul 2005
Posts: 8380
Location: Kernow
PostPosted: Mon Jun 30, 08 6:47 pm    Post subject: Reply with quote    

marigold wrote:
Stacey wrote:

Have you got a recipe for that? I'm planning my christmas booze now


You might like to Google "Christmas pudding vodka" (unless you hate Christmas pudding, of course ).


The mind boggles

Stacey



Joined: 18 Jul 2005
Posts: 8380
Location: Kernow
PostPosted: Tue Jul 01, 08 7:59 am    Post subject: Reply with quote    

Anyone got any suggestions for a suitable container?

Bebo



Joined: 21 May 2007
Posts: 12582
Location: East Sussex
PostPosted: Tue Jul 01, 08 8:34 am    Post subject: Reply with quote    

I used two 1.5l le parfait jars for mine. Can't tell you how it's turned out as its the first time I've done a rumtopf and I only started them at the weekend.

Stacey



Joined: 18 Jul 2005
Posts: 8380
Location: Kernow
PostPosted: Tue Jul 01, 08 8:41 am    Post subject: Reply with quote    

*goes off to google parfait jars*



Oh, my - they're purrrdee

Bebo



Joined: 21 May 2007
Posts: 12582
Location: East Sussex
PostPosted: Tue Jul 01, 08 8:43 am    Post subject: Reply with quote    

Bit like kilner jars.

linz71



Joined: 30 Jun 2008
Posts: 119
Location: N.E.Lincolnshire
PostPosted: Tue Jul 01, 08 9:19 am    Post subject: Reply with quote    

Thriftycook wrote:
Don't you leave the fruit in the jar and take it out when you need it?


I was hoping to start it again to have another ready for Christmas, so I need to empty this one as its full.

I wanted to know if it would be ok to put it straight into jars or if I have to something else to it first.

linz71



Joined: 30 Jun 2008
Posts: 119
Location: N.E.Lincolnshire
PostPosted: Thu Jul 03, 08 12:18 am    Post subject: Reply with quote    

Any suggestions would be welcome

Stacey



Joined: 18 Jul 2005
Posts: 8380
Location: Kernow
PostPosted: Thu Jul 03, 08 6:51 am    Post subject: Reply with quote    

Can you freeze it? How about a boozy fruit jam or chutney? Make a sugar syrup and bottle the boozy fruit? Dunno much about preserving fruit, sorry

Dee J



Joined: 22 May 2005
Posts: 342
Location: West Devon
PostPosted: Thu Jul 03, 08 7:05 am    Post subject: Reply with quote    

Surely the Rum-pot is the presevation method! Combination of alcohol and sugar to keep the bugs away. Drinking the alcohol afterwards is just a very pleasant by-product. If your existing pot is full of fruit already (bit early in the season - you're lucky to have that surplus) then wouldn't you just start a second pot? Surely you can find another big jar / tub / bucket

Dee

James



Joined: 11 Jan 2006
Posts: 2865
Location: York
PostPosted: Thu Jul 03, 08 3:50 pm    Post subject: Reply with quote    

If you need the jars, I'd freeze the fruit (in small lumps, so you dont need to defrost the whole lot all at once). I'd imagine it'd make a good adition to fruit pies.

I've also heard that fruit from a rumptoff make excellent chocolate liquores - just dunk the fruit pieces in dark chocolate.

judith



Joined: 16 Dec 2004
Posts: 22789
Location: Montgomeryshire
PostPosted: Thu Jul 03, 08 3:55 pm    Post subject: Reply with quote    

I don't see any problems with decanting the big pot into smaller, decorative jars for giving as gifts. I would simply sterilise the smaller jars first - as Dee J says, the alcohol and sugar will continue to preserve the fruit.

The alcohol also makes wonderful grown-up jellies, should you be so inclined!

MrsWW



Joined: 06 Jun 2006
Posts: 339
Location: West Sussex
PostPosted: Thu Jul 03, 08 5:10 pm    Post subject: Reply with quote    

I would just decant the fruit into jars/containers (ensuring the fruit is covered by the liquid) and preferably dark jars/containers to keep out the light which will lighten the fruit colour.

I've still got some rumtopf stored in this way that I made 2 years ago - we keep dipping into it for pouring over ice cream, meringues, etc as a special dessert.

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