This is a truly different way to preserve summer's abundance of fruit...a "powerful" fruit medley that makes a quick, elegant topping for trifles, parfaits, cakes, custards or ice cream. Choose fruit at its peak and allow three months for the rum pot to mature. Vary the fruit as to personal preference and availability. Add only one kind of fruit at one time, but make as many additions as the long summer season allows. The heritage of rum and ships and the sea combined with the fruits of Nova Scotia's farmlands make it a Bluenose special.


  • 1 lb. each
  • hulled whole strawberries
  • whole raspberries
  • peeled peach wedges
  • pitted, quartered plums
  • peeled pear wedges
  • cubed cantaloupe
  • whole blueberries
  • Other fruits:
  • gooseberries
  • red and black currants
  • cherries
  • nectarines
  • 1/2 lb. fine granulated sugar per each fruit addition
  • 1 cup white rum or brandy per each fruit added


Rinse with boiling water a 5-quart crock or glass jar or "rum pot" the lid, and a plate that will fit inside the container. The plate will keep the fruit submerged. It will discolour if allowed to surface. Sprinkle 1 lb. or 4 cups of any prepared fruit with 1 cup of sugar. Let stand at room temperature until the fruit becomes juicy, about 1 hour. Stir gently to disolve the sugar. Add 1 cup white rum or brandy.

Repeat the procedure with any addition of fruit. Maintain the liquid level and stir occasionally, but very gently. Store the rum pot in a cool place or in the refrigerator. Two months after the last fruit addition, the rum pot is ready to be served. It brings a bit of summer to a cold winter day.

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Submitted 6/13/05.
Source: The Atlantic Cookbook
Submitted By: Jean Trenholm
Rum Pot, Bluenose-style