– General –
Rum casserole is a traditional household recipe.
Take all the fruits that ripen from spring to autumn and put them in order in an earthenware pot with a lid.
However, apples, black currants, blueberries or blackberries are not suitable!
Only absolutely perfect, ripe fruit should be used.
A layer of fruit takes about 6 weeks to ripen.
Stir with a clean spoon before refilling.
Have fun with the preparation and enjoy.
– Rum Pot Calendar –
Our rum pot starts with strawberries, the first fruits of summer.
They are washed, dried and placed in a large enough bowl.
May / June 0, 5 kg of strawberries + 0, 25 kg of sugar + 0, 75 liters of rum (54 Vol.%)
June / July 1 kg of sour cherries (not pitted) + 0, 5 kg of sugar + 0, 4 liters of rum (54 vol.%)
July / August 0, 5 kg apricots and peaches (peeled, pitted, halved) + 0, 5 kg sugar + 0, 4 liters of rum (54% by volume)
August / September 0, 5 kg of plums or carrots (pitted and halved) + 0, 5 kg sugar
halved) + 0, 5 kg raspberries + 0, 5 kg sugar + 0, 4 liter rum (54 vol.%)
September / October 0, 5 kg pears (peeled, in pieces without core) + 0, 25 kg sugar + 0, 2 liters rum (54 vol.%)
October / November Pour half a bottle of rum no later than 4 weeks after the last fruit.
Then let the rum pot rest for a few more days.
November / December Our patience is rewarded. We can open the rum pot
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