I guess rum pots are kinda old fashioned but by using white rum and glass yars I think they look very pretty. Much prettier than those regular stoneware pots. And I used white rum instead of dark so you can really see the fruit well. Because white rum has less alcohol than dark rum you have to use less sugar otherwise the fruit will ferment.

They're not difficult to make but you have to wait a loooong time before you can start eating them. Put them away in a dark cupboard for at least 3 months.

Traditionally you'd start filling the rum pot with the first fresh fruit of the season. Evertime some other fruit was ready to eat, you'd fill it some more, resulting in quite a few layers of different fruits. You can of course still choose to make layers.

Because most fruits are available year round you can fill the yar all in once. Any kind of fresh fruit is okay except for banana's, they will get squishy. Don't use overripe fruits either for the same reason. Also nuts like almonds and walnuts are nice, raisins, pumkin seeds and pine nuts.