Plum Liqueur

You can get some plums pretty much all year round, although English varieties tend to be seasonal and only available in Autumn. To make them last that bit longer, why not try preserving them, in liquid form!

Ingredients:

• 700ml Gin
• 500g Plums
• 200g Granulated sugar

Slow Method:

1. Rinse the plums, cut in half (removing the stone) and add to a 1l Kilner Jar.
2. Add the sugar and Gin.
3. Put into a cool dark place and leave for 3 weeks.
4. Shake the jar every day until the sugar has dissolved
5. Strain into a clean bottle and test for taste. Add extra sugar if needed.
6. Enjoy your Plum Liqueur

Fast Method:

1. Rinse the plums, cut in half (removing the stone) and add to a 1l Kilner Jar.
2. Add the sugar and Gin.
3. Put into a water bath at 65°C for 3 hours.
4. Strain into a clean bottle and test for taste. Add extra sugar if needed.
5. Enjoy your Plum Liqueur

Lucy’s Top Tip: Once you have made your liqueur the fruit is still edible and tastes great when served with ice cream or added to a crumble for a very boozy dessert.