Everlasting Rum-Pot

Preparation info

    • Difficulty


Appears in

The Farmhouse Kitchen

The Farmhouse Kitchen

By Mary Norwak

Published 1991

  • About


  • 1 bottle light or dark rum
  • granulated sugar
  • Strawberries, cherries, apricots, raspberries, plums, redcurrants, peaches, grapes, melon


    The fruit should be sound, whole and ripe. The rum-pot should not be over-loaded with fruit and it is best to preserve a little at a time, using only the choicest fruits. Citrus fruits, apples, bananas and pears should not be used. Gently wipe the fruit, and do not peel or stone (except for melon which should be peeled, seeded and cut into large chunks). Put fruit into a large stone crock with its own weight of sugar, and cover with rum. Cover the crock tightly with waxed paper and a lid and keep in a cool place. You can then continue adding fruit to the rum-pot throughout the season, and replacing any you use.

    The fruit and syrup can be used as a β€˜spoon’ sweet by serving small quantities with cream or yoghurt. It can also be used with a fresh fruit salad of oranges, apples and nuts, or put into a pastry case.