Plum Liquor Recipes

Steps:

• Place plums in a glass carboy used for brewing. Pour in 2 cups plus 2 tablespoons rectified alcohol and 2 cups plus 2 tablespoons vodka. Seal and store in a cool, dark place for 5 weeks.
• Stir sugar into the carboy. Seal and store in a cool, dark place for 4 weeks.
• Strain liqueur through a sieve lined with muslin cloth. Pour liqueur into bottles, seal, and store in a cool, dark place for at least 3 months before using.

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:

• Make sure the plum halves are clean and dry, then put them in a large sterilised glass jar. Add the sugar, brandy, cinnamon stick and star anise. Seal and gently rotate the jar to help dissolve the sugar.
• Continue to gently shake or rotate the jar (trying not to bash the fruit too much) every day for a week.
• Once the sugar has dissolved, leave it in a cool dark cupboard for another 2 weeks to infuse.
• Strain the mixture through a sieve lined with muslin, kitchen paper or coffee filter paper. Discard the plums, any fruit pulp and the spices, and pour the strained brandy into a bottle. Will keep for two months.

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.

Steps:

• Wash the plums and remove any leaves and stalks. Pierce the plums all over with a fork or the tip of a sharp knife, then halve (leave the stones in). Tip into a large, sterilised, sealable jar (about 2 litres) with a wide neck - the plums should easily fit inside. Alternatively, divide between two smaller jars.
• Sprinkle over 150g sugar and add the gin (reserve the gin bottle if you're planning to decant the plum gin back into it later). Seal the lid and give the jar a good shake. Store in a cool, dark place for at least a month, giving it a shake every few days for the first week or so to mix everything together and dissolve the sugar.
• Check the flavour after a month and continue to infuse if you prefer a stronger flavour - it can be left for up to three months. Or, add another 50g sugar and leave for two or three weeks if you prefer it sweeter. When you're happy with the flavour, strain the gin through a fine mesh cloth or muslin into a clean bottle and discard the fruit (you can also eat the boozy plums alongside sponge cakes or ice cream). Store in a cool, dark place. Drink on its own, in a G&T or mix with lemon juice and sugar syrup for a plum gin sour.

Steps:

• Prick the plums very well and put in a jar or bottle with the sugar. Cover tightly and leave to stand for 2-3 days or until the juice runs freely.
• Pour in the gin and cover tightly. Leave in a warm place for about 2 months.
• Strain, squeezing out as much juice as possible, and pour into sterilized bottles and cork tightly.