A Year in Preserving - Rumtopf

When looking into the historical reasons for preserving foods they tend to fall into two categories: Foods to get us through times when we may not have enough nutrition to cope and also, foods which we want to keep for a special occasion or feast.
In Europe, lots of foods are preserved and put away for Christmas. It seems strange typing about Christmas at the end of July but for our forefathers and mothers this would have been the start of the planning for the feast of the Christ Child. At a later date I will discuss the culinary masterpieces that are Mince Pies and Christmas Pudding but for now, I will tell you about a treat which has fallen out of favour of late, The Rumtopf.
As with much in the food world there is much controversy that surrounds this boozy preservation of fruit, not least its origins. The Germans claim it, as do the Austrians, the Danish and the Northern Italians. I'm sure that the truth about who first preserved fruit in Rum in an earthenware pot will never be known, and I'm pretty sure it matters about as much as the pronunciation of Scones. Suffice is to say that this practice happened somewhere in central Europe first.
The idea is quite simple. One takes an earthenware pot with a lid and pops in it soft fruit as the summer and autumn season progresses. One covers the fruit with rum (and a little sugar) every time a new fruit is added. This way the fruit turns into boozy compote for pain perdu or waffles and the remaining liquid is a perfect late night toast to the birth of Christ or to see in the New Year.
My mother had owned a decorated Rumtopf pot for many years without ever using it so being the good son I stole it last New Year and, on the 1st of July I began preparations for Christmas.
The first fruit to go in was Strawberries (01.07.19)
Then some gifted Red Currents (06.07.19)
Followed by Apricots from the veg box (22.07.19)
After that some Plums from the veg box (31.07.19)

I await now some Scottish Strawberries to be followed by gathered Blackberries (the ultimate free fruit) and then I will probably be at the top of the pot.
Many of the recipes I have read suggest that the rum should be of a Central European type and definitely over proof. I have just used Lambs Navy as the cost of getting hold of very expensive rums would be a little too rich!