A great Germanic tradition of preserving fruits is: the Rumtopf. Literally meaning “Pot of Rum”, it is a large ceramic jar in which fresh Fruits, Rum and Sugar are layered throughout the spring, summer and autumn seasons. A plate is placed on the fruits to keep them below the level of the liquid, the jar is lidded and they are allowed to slowly mature. The sweet rum-saturated fruits are then eaten in the depths of winter… a lovely, low-energy way to preserve those summer glutss. We are just finishing last year’s pot in readiness for the coming seasons…
To 1lb of fruit add up to ½ lb of sugar and cover well with rum.
(try with: Gooseberries, Blackcurrants, Redcurrants, Whitecurrants, Strawberries, Loganberries, Jostaberries, Raspberries…)
Look out for traditional Rumtopf pots in charity shops, flea-markets and carboot sales, or make your own – I’m sure a foodsafe bucket or a plugged flowerpot would do... and ready yourself for the harvest.