Prep 30 mins
Cook 0 mins
Posting this for ZWT II - Canada, as found on Epicurean.com. This is a truly different way to preserve summer's abundance of fruit...a "powerful" fruit medley at its peak and allow three months for the rum pot to mature. Vary the fruit as to personal preference and availability. Add only one kind of fruit at one time, but make as many additions as the long summer season allows. The heritage of rum and ships and the sea combined with the fruits of Nova Scotia's farmlands make it a Bluenose Special.
- 1 lb strawberry, whole hulled
- 1 lb raspberries, whole
- 1 lb peach, peeled and wedged
- 1 lb plum, quartered and pitted
- 1 lb pear, peeled cored wedged
- 1 lb cantaloupe, cubed
- 1 lb blueberries, whole
- 1 lb red currants or 1 lb black currants
- 1 lb cherries, pitted whole
- 1 lb nectarine, peeled, pitted, wedged
- 1⁄2 lb extra finely granulated sugar, per each fruit addition
- 1 cup white rum or 1 cup brandy, per each fruit added
- Rinse with boiling water a 5-quart crock or glass jar or "rum pot" (I use the plastic food grade containers laundry soap comes in),the lid, and a plate that will fit inside the container (it is very important to rinse all of these with boiling water). The plate will keep the fruit submerged. It will discolour if allowed to surface.
- Sprinkle 1 lb or 4 cups of any prepared fruit with 1 cup of sugar. Let stand at room temperature until the fruit becomes juicy, about 1 hour. Stir gently to dissolve the sugar. Add 1 cup white rum or brandy.
- Repeat the procedure with any additon of fruit. Maintain the liquid level and stir occasionally, but very gently. Store the rum pot in a cool place or in the refrigerator. Two months after the last fruit addition, the rum pot is ready to be served. It brings a bit of summer to a cold winter day.