Fresh cherries, make something for christmas?

This is a recipe out of CJJ Berry's books for Summer Rumpot. Sounds like what you want.

Mix one lb of fruit with 1/2 lb of sugar and let it set for an hour. Then put fruit and sugar in a pot and cover with Rum. You can use different fruit (cherries, berries, peaches, etc.) and just add them as they come into season. Add a new layer of fruit and sugar and cover with rum. At Christmas serve it as a desert.

I have a batch going right now. So far I have added strawberries, blueberries and cherries.

Have fun.

Ray

What do you mean by pot? Doesn't it have to be sealed?

Where do you store it at? Does it need to be room temp or chilled?

I was thinking 1 pint canning jars

The recipe I was quoting was called "Summer Rumpot" No it does not need to be sealed but it should be covered. I guess you could do it with one type of fruit (cherries) but I have always done it as a mixture adding the fruit as they come in season. I use a large mouth gallon jar and keep it in the refrigerator. Do keep the fruit covered with rum and do not let it dry out. You can use a wad of wax paper or something to hold the fruit down if you need when the jar is not full.

I do not see why you could not do cherries alone and put them up in pint jars and just screw the lid down. The alcohol will keep any pathogens out so there is no need for the kind of seal that you would use in normal canning. Have fun. You might try some with rum and some with vodka or gin.

Ray

Does the mix need to be kept in the refrigerator, or can you put them in pint jars and kept on a shelf till Christmas?

Would you be able to use imitation sugar rather than the real thing? I use Splenda in most of my stuff. I can it in plain water, then open a jar and put in several packs (2 per pint) of Splenda, shake it up and put it in the refrigerator for several days before eating. It works out good, but I wonder if it will work in your recipe.

Peaches are coming into season here, so your idea would be a great way to use them, as long as I don't have to keep them in the refrigerator.

Thanks, Dwayne

I did 4 pints and 2 quarts last night.

Added some sugar to each jar.

Some I added vodka, some brandy and some brandy with a splash of ameretto

here is a really easy and very good recipe called Cherry Bounce, ready for Xmas..

2# sour cherries (pitted) 1 5th of vodka 2 cups sugar Place in glass container with lid. Shake once a week until Xmas pour and enjoy (can use the cherries in a fruit cake or make a frozen slush drink!!!)

I keep min in the frig because I have room. I do not really see any reason to though as the alcohol is a preservative. The rum is 80 proof or 40%. After mixing in all the fruit and sugar it is still going to be 15-20%. The original recipe said to keep it in a cool place.

If you use an immitation sugar that will not break down in an alcohol solution you should be fine

The original recipe says "any soft fruit" You could add peaches now and then anything else that comes in season between now and Christmas.

I've used canning jars - they work good for Rumpot. But 1 pint jars sounds a bit small. I have some big 1/2 gallon mason jars, which work out good. Still, if you only have pint jars, go for it, it should work out fine.