Plum Gin

A Saturday trip to the market – and it’s a shame to waste those gorgeously deep purple plums going dirt cheap at the end of the day. Plum Gin?

Result? All I know as yet is that the Kilner jar is turning a stunningly attractive colour. Bottom line – anything that LOOKS that good is pretty well guaranteed to taste good!

Update [July 2017]. I was wrong! Plums and gin don’t work. The balance and flow of flavours over the tongue … nope. Just no.

Would I try plums and vodka? Dead right I would – the delicacy of the plum flavour, and its sweetness, would go SO much better over the “neutrality” of vodka’s flavour.

Ingredients

  • 1kg plums; richly purple and ripe, please.
  • 1 litre of gin (or vodka?) [Update – as above? Forget the gin! Use vodka.]
  • And on the day of bottling, a syrup made up of 1½ cups sugar to ½ cup water (a 3:1 ratio). [Warm the sugar and water until the sugar has dissolved – no longer. Allow to cool.]

Method

  • Stab the plums all over with a fork and pack into a clean sterile Kilner jar (or equivalent).
  • Pour over the gin (or vodka).
  • Seal the jar. Store somewhere cool and dark. Shake every other couple of days for a week, then perhaps once a week for …. the longer the better. Three months minimum.

  • On bottling-up day, make a syrup with the sugar. 1½ cups sugar to ½ cup water (a 3:1 ratio). Warm the sugar and water until the sugar has dissolved – no longer. Allow to cool.
  • Drain the macerated plum spirit through a muslin cloth into a large bowl. Add sugar syrup to your taste, mix well, and pour into clean, sterilised bottles.
  • Cap/cork and store – for as long as you can avoid drinking it.

  • Unlike sloes … DO NOT THROW AWAY the plums! I reckon they should be good (at least) for a slightly (?) boozy cake or pudding.

  • Cap/cork and store – for as long as you can avoid drinking it.
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