Plum Cordial Recipes

Steps:

• Place the plums in a 1 quart glass container, being careful not to crush the fruit.
• Add the sugar and the cinnamon stick.
• Fill the container with the vodka.
• Seal the lid and gently shake the jar, or move it around the counter to distribute the alcohol and sugar evenly.
• The sugar will continue to dissolve over time.
• Place the cordial in a cool, dark place for 2 months to allow the liquor to be infused with the flavor.
• Jump start the process by placing the container on a sunny windowsill for the 1st two weeks.
• The fluctuating temperatures of the daytime sun and the cool evenings will speed the flavor infusion.

Steps:

• Fill 1 quart jar with ripe wild sugar plums, pierce each plum with several holes.
• Add 1/2 cup sugar per quart.
• Fil jar with rum, vodka or whiskey. White liquor is best.
• Store about 30-60 days.
• Serve after straining.

Steps:

• Place all the plums in a 2 quart canning jar follow with rest of ingredients saving rum for last so to use as much as needed.
• Let sit 2 months till all flavors blend and sugar dissolves.

Steps:

• Layer half the plums into the bottom of a very large jar with a lid, pressing the plums down as tightly as possible. Pour half the sugar over the plums, then half the vodka over the sugar. Sprinkle on half the vanilla extract, and place about half the orange peel pieces into the jar. Layer the rest of the plums into the jar, pressing them down, and top them with the remaining sugar, vodka, vanilla extract, and orange peel pieces. Screw on the jar lid.
• Using an unscented candle, drip a coating of wax around the jar lid to prevent leaking. Cover the jar with a dark-colored towel. Place the jar on its side in a dark, cool place, and turn the jar every day for 21 days, replacing the towel to keep out light.
• After 21 days, strain out the liqueur from the plums and peel with a fine strainer lined with cheesecloth, and bottle the liqueur in attractive bottles with tight-fitting caps.

Steps:

• Put sugar and acids in a large pot with a handle. Grate zest off the fruit, being careful not to get any pith and add to the sugar and acids.
• Squeeze juice from the fruit and add to sugar mixture.
• Pour the boiling water into pot with other ingriedients and stir over a low heat until sugar is completely dissolved. This will only take a few minutes. Do not boil.
• Cool the mixture, strain and then bottle. and refrigerate.
• Use at a ratio of 1 part cordial to 4 parts water.

Steps:

• Wash and quarter the plums. Fill them in a 4-quart mason jar.
• Add 3 cups of dark rum and 4 cups of sugar.
• Turn the jar once every day for 15 days to allow the sugar to dissolve.
• Filter out the fruit bits after 16 days.
• Plum Liquor is ready.