It's raspberry season again. Even tho we get raspberry all year round from Driscoll, I always get excited when I see them at the farmer's market and just can't get enough of it. I typically have a few jamming session each year - raspberry, and if we are lucky again, quince and apricots from our family friend's orchard in Petaluma and meyer lemon marmalade in the winter. But how much jam can we eat?
Rumtopf is an excellent way to preserve raspberries. Raspberry soaked in Bacardi. What's not to like! It's a very elegant adult way of eating your fruits and you will have a beautiful garnet rum to make your favorite cocktail, too. Ladle a few rumtopf-raspberry over some chocolate ice-cream!
- 1 pint Raspberries
- Some sugar (optional)
- 2 cups Bacardi Gold Rum
- An air tight glass jar, to hold the berries and rum
- Sterilize your glass jar by boiling it in hot water for 5 minutes. Remove and let it drain dry.
- Pick over the raspberry. Discard any mushy ones.
- Rinse the berries and let it air dry. You want it as dry as possible. (Many folks do not recommend rinsing the berries, but I prefer to have my fruits clean)
- Place the berries in a clean, dry jar.
- Sprinkle on sugar till it barely covers the raspberries.
- Pour in enough rum till it covers the berries by an inch.
- Cover the jar with a lid tightly.
- Place in a dark, cool area for a month.
|Amount Per Serving||%DV|
|Serving Size 150g|
|Recipe makes 2 servings|
|Calories from Fat 8||10%|
|Total Fat 0.97g||1%|
|Saturated Fat 0.03g||0%|
|Trans Fat 0.0g|
|Total Carbs 19.03g||5%|
|Dietary Fiber 9.7g||32%|