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This is a perfect and pretty Christmas gift or looks great as an apéritif for your Christmas meal with family. The difference between the traditional Rumtopf and plum brandy is that the Rumtopf is fermented - personally I prefer this traditional Germanic style, but both taste great and take seconds to make (although you do need to leave them 3 months before they are ready)
This couldn't be simpler, you just need plums, brandy (or rum) and brown sugar. That's it!
Again this couldn't be simpler - you just need some kilner jars with either air tight lids (for plum brandy) or close fitting lids (Rumtopf)
How to make the plum chutney
This isn't difficult - so don't worry if you're not a cook!
1. Pick then wash the plums, then cut them in half and twist out the stones. You can use a plum stoner but it's prettier if you do it by hand as you can see the neatly sliced plums through the sides of the Kilner jars when you have bottled them.
2. Now it's time to lay up your plums in the Kilner jar. Lay a layer of plums then a generous quantity of brown sugar to cover them, then another layer of plums and so on until the jar is full.
3. Now add the brandy or rum to cover the all the fruit. If you're making Rumtopf it will ferment so make sure that there is a decent air space at the top of the jar or you'll have brandy everywhere when it does. If you're making plum brandy, cover all the plums well in brandy before sealing the lid.
4. That's it - put the jars to one side for 3 months. Then either give them away with the following instructions or drink them yourself. After 3 months remove the fruit and then strain the liquid through a muslin or net curtain off-cut to get the plum brandy. The fruit is excellent for puddings and traditionally is served on it's own with cream at Christmas if you've made a Rumtopf (and yes the top layer of fruit will be black due to oxidation - don't worry it tastes as good!).
Christmas Rumtopf and Plum Brandy - a great present!
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