Preparation info
  • Makes about

    ½ gallon

    liquored fruit and fruited liquor
    • Difficulty


Appears in
Canning for a New Generation by Liana Krissoff

By Liana Krissoff

Published 2010

  • About

You probably don’t need a recipe for rumtopf, but I wanted to include it here as a reminder—just in case you forget, in the height of berry and stone fruit season—that preserving fruit doesn’t always have to mean steaming pans of jam, jelly bags, and canning pots. All you need for this traditional preserve is a large nonreactive container like a half-gallon or similar-size canning jar—or a real rumtopf crock with a heavy lid that rests in a sort of moat that you fill with water to cr