Summer’s bounty is still months away, but it’s not too early to start thinking about how to preserve it for winter — as a giant jar of punch.
Star reporter Cindy Hoedel recently shared her recipe for making rumtopf, “a rum punch made by adding layers of fruits and berries as they come ripe in spring, summer and fall.” The concotion — a German tradition — is fermented by sugar and rum and is served around Christmas and New Year’s.
“If you make it once, your friends and family will be hooked and will ask for it each year,” Hoedel guarantees.
She uses this handpainted lidded stoneware jar for her rumtopf, but any large nonreactive crock will do. Read herStar Magazine column
for details on what fruits to include.
Do you have other interesting ways of preserving summer’s fruits and vegetables? Let us know.