Quick Rumtopf Recipe


Difficulty LevelEasyHealth IndexJust Enjoy
Main Ingredient


 Canned sliced yellow cling peaches16 Ounce (1 Can)
 Canned bartlett pear halves16 Ounce (1 Can)
 Canned pineapple chunks15 1⁄2 Ounce (1 Can)
 Canned mandarin oranges11 Ounce (1 Can)
 Rum1 Cup (16 tbs)
 Cinnamon stick1
 Seedless raisins1⁄2 Cup (8 tbs)

Nutrition Facts

Serving size: Complete recipe

Calories 1704 Calories from Fat 5

% Daily Value*

Total Fat 0.56 g0.87%

Saturated Fat 0.07 g0.36%

Trans Fat 0 g

Cholesterol 0 mg

Sodium 88.5 mg3.7%

Total Carbohydrates 303 g101%

Dietary Fiber 22.2 g88.8%

Sugars 230.5 g

Protein 5 g10.4%

Vitamin A 92.8% Vitamin C 186.7%

Calcium 58.7% Iron 94.1%

*Based on a 2000 Calorie diet


Drain fruit reserving syrup in medium saucepan.
Add rum and cinnamon stick to reserved syrup.
Bring to a boil, stirring occasionally.
Layer fruit and raisins in rumtopf pot or large jars.
Pour syrup mixture over fruit.
Allow 1 week to mellow.



Anonymous says :

Quick rumtopf: How long will this keep in the refrigerator? Does it need to be replinished after using or is this just a one-time recipe? Don't know anything about rumtopfs (obviously). I really wanted a recipe to keep on the counter and use as needed.
Posted on: 26 March 2011 - 3:41pm

Anonymous says :

Hi, It will keep upto a month if you can manage to stay away from it. Yes you may top up the contents but allow a mellowing period everytime, which is a little tedious. You might as well make a new batch.
Posted on: 30 March 2011 - 9:20am