- 500g plums
- 175g granulated sugar
- 1L bottle brandy
Halve and stone the plums. Crack 4 of the plum stones with a hammer. Divide all the stones between 2 small pieces of muslin and tie into parcels with string.
Divide the plums between 2 x 1l storage jars. Add a parcel of stones to each jar. Divide the sugar and brandy between the jars, and tightly screw on the lids.
Keep in a dark cupboard for 6 weeks. Shake the jars gently every few days until all the sugar has dissolved, then leave to settle.
After 6 weeks, remove the stones, then return to the cupboard and store for another 4 weeks.
Pour the brandy into clean bottles (see our sterilising tips), leaving the fruit in the jars. For a clear liqueur, strain through a coffee filter first. The fruit is delicious to eat (though very alcoholic).
Please drink responsibly. For the facts, visit drinkaware.co.uk.
Sterilisation tips: Pre-heat the oven to 140C/120C Fan/Gas 1. Sterilise a bottle by washing it in hot, soapy water, then rinse well. Put in the oven on its side for 30 minutes.