There’s something deeply comforting about recipes that unfold slowly, over weeks and months, gathering flavor and memory as they go. Rumtopf is one of those treasures—a German and Austrian dessert that’s as much a ritual as it is a recipe.
Traditionally enjoyed around Christmas, Rumtopf is made by layering seasonal fruits with sugar and soaking them in strong Rum. The result is a boozy, fragrant preserve that’s spooned over ice cream, cakes, or simply savored on its own during the festive season.
I began my own Rumtopf journey in early summer, inspired by the abundance of ripe strawberries and cherries at the market. The Rumtopf usually builds its flavor—layer by layer with fruit, season by season. In Austria, it’s common to use a spiced Rum like Stroh, which adds depth and warmth to the fruit. Each addition marks a moment in time: Raspberries in June, Plums in August, Apricots in early fall. By winter, the pot is a mosaic of color and taste, ready to be enjoyed.
🍓 What You’ll Need to Start
• A traditional Rumtopf pot or a large glass jar with a tight-fitting lid
• Seasonal fruit: strawberries, raspberries, cherries, plums, apricots
• White sugar, brown sugar, or a mix
• Overproof rum (100–110 proof or 50–55% alcohol by volume)
• A cool, dark place to store your Rumtopf—like a cellar or pantry
You can purchase your Rumtopf here on Amazon
Not all fruits are suitable for Rumtopf. Avoid bananas, apples, blackberries, blueberries, citrus fruits, huckleberries, melons, and rhubarb. These either break down too quickly or alter the flavor in ways that don’t complement the rum.
🍒 How to Begin Your Rumtopf
Start with your first batch of fruit—perhaps strawberries or cherries. Wash and dry them thoroughly, then weigh out one pound. In a large bowl, mix the fruit with an equal amount of sugar (about 2 cups). Let the mixture sit for a couple of hours until the sugar begins to draw out the juices and create a syrupy base.
Transfer the fruit and syrup into your Rumtopf pot or jar, leveling it gently. Pour enough rum over the fruit to cover it by at least one inch (or about two fingers’ width). This ensures the fruit remains fully submerged, which is essential for proper preservation. You can use white sugar, brown sugar, or a blend—each adds its own nuance to the final flavor.
All the fruit must be submerged in rum at all times. You must wait at least two full weeks after adding the last fruit to enjoy it.
Seal the pot and place it in a cool, dark spot. A cellar is ideal, but a pantry or cupboard will do as long as it stays consistently cool. Every few weeks, add a new layer of fruit and sugar, following the same 1:1 ratio and topping off with rum to keep everything submerged.
The process continues through summer and early fall, with each addition deepening the complexity of the Rumtopf.
🕰️ The Waiting Game
Rumtopf is a labor of love. The fruit needs to soak for at least six to nine weeks, though some families wait as long as twelve. The longer it rests, the richer and more harmonious the flavors become. Once the final fruit has been added, wait at least two full weeks before serving.
By wintertime, your Rumtopf will be ready—a celebration in a jar. I especially look forward to spooning the boozy fruit over vanilla ice cream. The cold creaminess of the ice cream paired with the warm, spiced notes of the rum-soaked fruit is pure indulgence. It’s a dessert that tells a story, one spoonful at a time.
Suitable fruit includes strawberries, raspberries, cherries, plums and apricots. Not all fruits are appropriate for Rumtopf, and the overproof rum should be of only 100–110 proof (50–55% alcohol b.v.), which is not commonly available at retail in all regions, but can be prepared by blending commercially available 151 or 160 proof rums with more common 80 proof brands
(Photo: Rumtopf by Carstens Tönnieshof, model 7213 5L, volume 5 liter, height 30cm)
🎄 A Few Final Tips
• Always use high-quality rum. Rumtopf is not the place for shortcuts—it’s meant to be special.
• Keep the fruit submerged at all times. If needed, gently press it down with a clean spoon before sealing.
• If you can’t find 100–110 proof rum, you can blend higher-proof rums (like 151 or 160) with standard 80 proof to reach the desired strength.
• Label your jar with dates and fruit additions—it’s a lovely way to track the journey.
Each season brings different fruit, so the layers keep growing and the flavor keeps developing. The time it takes to make Rumtopf depends on how long you want to preserve the fruit in rum.
