Bachelorette’s Jam

I already knew alcohol was a vehicle for preserving. I discovered this last year when I started infusing vodka with strawberries. But, when I recently got wind of this rumtopf idea, otherwise know as bachelor’s jam (hence the title of this post – why should bachelors have all the fun?!), I was thrilled because it’s a preservation method that jives with my busy schedule and the way the fruit in my garden shows up.

It’s a method that comes together a little at a time. Here’s the gist – put delicious, ripe fruit in a large, clean container as it becomes available. In my yard, the strawberries arrived first so they’ll be on the bottom. Add some sugar, top with rum, weigh it down so the fruit stays submerged and repeat as new fruit becomes available. You’ll have different layers of fruit as you harvest it and add it to the jar! Then, share with your friends and family during the winter when everyone is tired of the rain and pining for summer.

Stay tuned as my bachelorette’s jam develops and start your own. Check out the following links for the recipe and to learn the ins and outs of this method:

A note about weighing the fruit down 

You can pretty much use any clean, non-porous food-safe item to weigh down your fruit to keep it submerged. If a small plate fits inside your container, use that. Since I couldn’t find a plate that would fit, I used a zip lock bag. I filled it with rum (just in case it leaked) and placed it in the jar. Done.

10 thoughts on “Bachelorette’s Jam

  1. Sarah

    You reminded me that last Christmas, when a friend was enjoying her rumtoph in Maine, I vowed to do this in 2012, as soon as the berries were ripe. The berries are ripe, so I better get to work. :)

    Reply
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  3. Lyndia

    I am looking for a cake made with Rumtopf fruit. I had it many many years ago. I can not seem to find it.
    Lyndia

    Reply
  4. gail locke

    I made a 3 gallon rumtopf last year. It came out quite well with most of my friends asking for more. Here’s what I learned, mostly about rumtopf aesthetics. If you want a beautiful rumtopf, leave any very dark fruits out. That includes blueberries, blackberries, etc. These blackish- blue tend to result in brown liquid rather than the red liquid I prefer. For the best textured rumtopf leave out delicate or mushy fruit. These include overripe fruit of any kind and delicate berries like raspberries and, in some cases, strawberries. That said, everyone ate the rumtopf as I made it last year and asked for more. I’ve got the cherries, apricots and peaches in so far. Plums, pears and pineapple to follow…

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