Rum Pot Recipe

Rum Pot Recipe: Make in Summer, Enjoy in Winter, pub-2261152276079224, DIRECT, f08c47fec0942fa0

Having first sampled this dish in Switzerland in the mid eighties, I always wanted to recreate it at home. I never seemed to have the perfect set up for making it, however, since it requires an undisturbed resting space, serious forethought, organization and time.

It’s simple to make and a real treat in the Winter, but you have to think of it and start it in the Summer!

What you’ll need:

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Plastic wrap. I like the super clingy wrap for this project (despite the crumby box that it comes in). The purpose of the wrap is to keep the liquid from evaporating, so it’s important.

Rum. You want the highest proof or alcohol content you can find. The alcohol is important to keep the fruit from simply rotting. At least that’s my understanding. I haven’t had that experience. I think you can use any type of rum that you prefer, light, dark, spiced or not. Experiment and let us know what happens. I buy the large bottle and anything that doesn’t go into the Rum Pot gets used for Hot Buttered Rums on cold Winter Nights.

Fresh Fruit. Enough to fill your container loosely. Traditionally stone fruits and or berries are used in the Rum Pot. Citrus fruit, melons, bananas, apples and tropical fruits are generally not preferred. The list of undesirable fruits is longer than the tried and true list. There is generally a good reason that certain fruits are not preferred; mushyness, bitterness and discoloration being the most common.

That said, the fruit you do use will shrink and turn unrecognizably dark, so I’m not sure why blueberries are avoided. My Rum Pot results in an extremely dark mixture, I can’t imagine blueberries would really ruin the color. On the other hand, the mushyness and or bitterness of Watermelon, citrus fruit, bananas, and apples, I can understand as undesirable.

Here’s a list of fruits that I’ve used succesfully: Apricots, Cherries, Grapes, Nectarines, Plums & Peaches. This year’s pot has Raspberries in it and I may add figs, although I bet they are not preferred due to their seeds.

Brown Sugar. I guess white sugar would work equally well. You need to match the quantity of fruit with an equal amount of sugar, much like making jam.

Optional Additions:

Cinnamon Sticks

Vanilla Beans



Add any spices you may like after the Rum Pot has matured and about a week before you’re ready to share. Proceed slowly, trust the fruit and rum, additional sugar is often the only thing you need after tasting.

Patience. You can add to your Rum Pot as various fruits become available throughout the Summer, or you can fill your pot all at once. You can also use a single fruit, like cherries. I wash and dry my fruit. You don’t want any water in the Pot. I find it more pleasant to have fruit pieces about the same size, so I cut everything accordingly.

Layer the fruit in your clean (sterile is best) container. Cover completely with sugar. Cover fruit and sugar with Rum. There should be about an inch of Rum floating over the top of the fruit. No fruit should poke out of the Rum.

Seal your pot with plastic wrap and replace lid. Set your Rum Pot in a cool dark place and don’t touch it until the weekend before Thanksgiving. Take a peek. Open the pot. Take a taste. Make any adjustments and plan to serve your Rum Pot all through the Holidays.

Rum Pot is super strong in flavor and is best served in small portions over Vanilla Ice Cream, Pound Cake or Bread Pudding. You can also strain the liquid to serve as a liqueur for sipping. There’s something comforting about tasting the sunshine of Summer fruits in the middle of a particularly, cold and dark Winter’s night in front of a fire.


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Rum Pot Recipe — 13 Comments

  1. Pingback: Overnight Oatmeal Recipe Magically turns oats and water into breakfast

  2. I’m a sucker for punishment. I mustn’t eat any sugar, on the doctor’s orders, so I just torture myself reading sugary recipes. Most of the time it’s pure torture, but just this once I’m happy to miss on all that sugary goodness. Frankly, this one sounds revolting to me.
    • lol Mo!

      Glad we didn’t tempt you to disobey doctor’s orders! Honestly, this is an acquired taste, but if you’ve had it somewhere and want to make one at home, it’s a little scary without a guide.


  3. I have never hheard of anything like this before in my life.

    that’s why I like this blog, I’m always reading ne and interesting things!

  4. I can’t believe that I have never heard of this. I will give it a try and see how it is. Thanks for the recipe.
    • Let me know how it goes, John! It makes a great topping for bread pudding, waffles or crepes with a little Devonshire cream or whipping cream, too.
  5. Hello! I made rumtopf using only strawberries and peaches. It’s now about 10 weeks later. The peaches look good but the strawberries look very unappetizing — just brown (I used a dark rum, as directed). They are somewhat mushy, as expected. It all tastes heavenly, but I don’t think I’d want to serve those strawberries on anything to company. Is there a way to avoid the discoloration, or just not use strawberries? And can I store some in a glass jar in the refrigerator, or must it stay in my dark storeroom in the covered crock?

    I’m a newbie at this, so any help would be much appreciated.


    • Hi Brenda,
      Yes the fruit turns dark, and the liquid looks sort of like a coffee syrup. Stone fruits produce the best results. Most recipes don’t recommend strawberries because of the little seeds and mushiness as the fruit ages in the rum.

      I don’t know of a way to keep the fruit from losing its color. My bright red cherries look like olives or mushrooms! The only time I’ve seen a Rumpot where there was still color in the fruit was a berry Rumpot that was served “young”.

      I’m sure it would ‘t hurt to put your pot in the fridge, but it may mute the flavor somewhat. My Rumpot was made last Summer, so it just turned a year old. As long as oxygen and bacteria are kept out of the pot, you can continue to serve your fruited rum.

      You could strain out the fruit and reserve the fruited rum in a clean glass bottle. Add to seasonal recipes, rum cakes, serve as a cordial after dinner or use to top ice cream, fresh fruit, puddings or pound cakes. Hope this helps!


    • Hi Rosie, The flavor is very intense which is why it’s so good on things like ice cream or bread pudding. I keep a Rum Pot going all year, adding fruits in Summer and enjoying throughout the Winter.
  6. my rum pot is 5 weeks old, just check it and there is 3/4″ of sugar at the bottom the fruit is discolored witch i expected, taste is ok but i though it would be thick like honey, is that because of the kind of fruit i used (strawbery, red raseberry and blackberrys) should the sugar have desolved, should i stir it, there is a lot juice and berries are floating, do i add something and seal back up and put it back in the dark.
    will it ever get thick. thanks for any help ralph
    • Hi Ralph,

      Generally, I stay away from berries because of the seeds so I can’t speak to your specific experience. I have had Rum Pot made with berries served to me at a German restaurant and it was good, but tasted “young” and the syrup was thin. The sugar should dissolve in the rum on its own, I never stir my rum pot. The liquid in my rum pot is the consistency of a liqueur, it has more body than rum, but is thinner than syrup or honey. I use almost exclusively stone fruits, cherries, peaches, plums, nectarines, etc. I hope this helps. My rum pot is about two years old. I add layers in the Summer, fruit, sugar and rum and enjoy in the Winter. I also use spiced rum and adjust the flavor with vanilla bean or cinnamon sticks depending on the current batch.

      Good luck,

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