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.
Choose whatever fruit you like and start filling a yar with one layer of fruit, some of the sugar and some rum. Keep repeating until the yar is full. Press the fruit quite firmly into the yar, adding as much fruit as possible. Make sure all fruit is covered by rum.
Use about 35 grams of sugar for every 100 grams of fruit.
Put the lid on and decorate with a piece of fabric. Also label the rum pot with ingredients and the making date.
Wait at least 3 months before you eat it. It's delicious by itself or with ice cream for instance.
Try combinations like:
Pear, walnuts and cinnamon stick.
(Dried) appricots, apple, almonds and cinnamon stick.
Tangarines and cinnamon stick.
Raspberries and blueberries.
Kiwi and blueberries.