For the rum pot, mix 500 g of each fruit with the appropriate amount of sugar and pour into the earthenware pot. After one hour, pour 1 l of rum over it.
If more fruit is added, top up with 500 ml of rum each. Place a plate on top, close the crock pot or tie it with cellophane and put it in a cool, dark place.
Check from time to time to see if there is still enough liquid and add more rum if necessary. The liquid should always be about a finger’s width above the fruit.
4 weeks after the last addition of fruit, repeatedly add 500 ml of rum and let everything infuse again for 14 days, after which the rum pot can be tasted.
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