Fall "Must Do" .......Rhumtopf

Speaking of things cooling down, viz a viz, the weather, constellation’s shifting into the southern skies and geese flying in formation; all things that happen in the fall, the beginning of which is but a mere 6 days away……that is, this year. The first day of fall is tied into the autumn equinox when the hours of daylight and darkness are equal, more or less. Actually, it depends upon where you are standing, sitting, sewing, or whatever in relation to the equator. This year, in the northern hemisphere, the beginning of autumn officially falls on September 22. In the southern hemisphere, we’ve already missed it! since it happened on the 20th of March. Lest this turn into an astronomical lesson, my intent is to talk about things that need doing this time of year. In addition to potting herbs to bring in for the winter, planting bulbs and airing the woolens, there is one essential thing that must be seen to: prepare Rhumtopf for the enhancement of the celebrations of winter. It is a wonderfully German mixture of fruit, sugar and alcohol which requires time to mature. If you want it ready for Christmas the very latest you can wait to start the mixture is at the autumn equinox. It is good to begin several months ahead, even better to have a jar that has matured for a year and the very best is when your Rhumtopf has been awaiting it’s opening for many years.


I am usually in Spain when cherries are in season and though Rhumtopf can be made from almost any fruit or combinations, my preference is cherries. Try to make more than you will need for this year and be sure to label with the date. That way, there will be a jar or two extra to hide in the back of the cupboard for another year’s celebrating. Once you have a well aged stock, Rhumtopf can be brought out for any special occasion and even occasions you just want to make special!

It is a simple process. Prepare the fruit: wash, peal if required depending upon the fruit, de-stone larger fruits such as peaches; I leave the pits in for cherries, but it’s your call. If ever you have a large amount of cherries and wish to de-stone, a little gadget called a “Cherry Pitter” (! of course) is invaluable. The best ones are from Germany, and are easily purchased from the Internet.

Choose a wide mouth container with a lid that seals. There are special crockery Rhumtopf jars available, but glass clamp top work equally as well. Wash and sterilize the container and begin the process. Layer about 1 ½” of fruit then sprinkle with about ¾” to 1” of sugar and continue in like fashion until you have used up the fruit. It does not have to fill the container as it can be added to periodically as different fruits come into season. Pour over your chosen spirit to just cover the fruit, then seal. Any number of spirits will work, but choose one that is clear. White rum is traditional, other choices can be vodka, any clear, or almost, brandy such as l’eau de vie, Armagnac, I’ve even tried Calvados, again, your choice.

There are many ways of serving Rhumtopf. It can be used sparingly as a topping or place a cherry in a shot glass with a bit of the liquid or even add to champagne for increased interest. Have fun.

That’s it! Store in a cool, dark spot and let the magic work—two or three months, absolute minimum. Such a small amount of trouble for such a tremendous sparkle added to your merriment.  Enjoy