You Will Need
- Damson plums (enough to fill your jar)
- Preserving jar(s) and lid(s)
- Sugar (1 cup per litre of plums)
- Gin (cheap is fine!)
Directions
It’s easy to steep the small, sour, purple fruit of ‘Damson’ plums (and other small stonefruit, such as cherries) in booze.
- Just wipe their skins clean, prick them once with a kebab stick, and pack into large glass preserving jars.
- For every litre jar of plums, add up to 1 cup sugar (just shake it into the jar to fill up the gaps between the plums).
- Then top up with cheap gin.
- Steep for at least three months, shaking every few days until all the sugar has dissolved.
- After six months or so, strain and taste. If the liqueur isn’t smooth enough for your liking, add a little extra sugar syrup. Then devour the wrinkly plums: they’re wonderful served with a creamy rice pudding for a decadent dessert, or on your winter porridge, or drained, patted dry and dipped in melted chocolate for homemade truffles.
Thanks to lyndahallinan.com for this delicious recipe
