I am getting given a crap load of ripe sweet plums this coming monday.
Sooooooo, I am going to have a bash at making a plum liqueur! I wish they were Ume plums as I love Umeshi, but it is not to be...
Putting recipes here for prosperity ... I will update if I make any alterations to the recipe.
If I have enough, I will do both of these recipes.... C did say he has an awful lot of plums this year...
Use sweet and fully ripe plums.
The plums must be fresh, firm, unwrinkled, smooth-skinned with no blemishes or soft spots.
You can make the schnapps in different ways.
You can use either the whole fruits, the whole fruits with small holes in them, or the whole fruits cut into halves - with or without the pits.
Using different methods, you get different results. It's a matter of taste which method you may want to use.
Personally I prefer the method with whole plums with small holes in them - I use a thick needle to pierce the skin to the pit.
You can use frozen plums. Just remember to defrost them in the vodka.
- Put 10-15 plums in a clean glass jar with tight-fitting lid.
- Cover well with clear, unflavoured vodka - 40% alcohol content (80 proof).
- Let steep for 3-6 months or more in a dark place at room temperature, 18-20°C.
- Shake lightly and taste it from time to time.
- Strain and filter your infusion into a clean glass bottle or jar with tight-fitting lid.
- Store (age) for at least 2 months in a dark place at room temperature before serving.
If it comes out too strong, use the same base alcohol that you made it with (ie vodka) to dilute.
Serve your plum schnapps at room temperature.
Remember to keep your schnapps bottle tightly closed and in a dark place before and between servings.
1 kilogram plums
2 cups granulated sugar
2 cups vodka
1/2 cup brandy
1. Wash plums and pat dry, cut in half or smaller, and pit. Place in an aging container, pour sugar over, and stir. Add vodka and brandy, stirring to partly dissolve sugar. Cap container and place in a cool, dark place for 2 months, stir occasionally.
2. Place a strainer over a large bowl and strain liqueur. Press the liquid from the plums with the back of a wooden spoon, and discard plum pulp. Re-strain liqueur through cloth until clear, and bottle as desired.
3. Plum liqueur is ready for drinking or cooking, however for best results, age for another month
And, just in case I get a total tonne of plums....
1 kilo plums
600 grams sugar
1.9 litres water (boiling)
1 teaspoon citric acid
Wash and cut up the fruit and place in a fermentation bucket. Pour over the boiling water and cover bucket and leave for four days. Stir twice daily and then strain on to the sugar, stirring vigorously until all the sugar has dissolved. Add the yeast and cover. Stir regularly for five days and then pour into fermentation bottle, fit airlock and leave to finish fermenting.
When fermentation has ceased, rack the wine into a clean jar and place in a cooler environment and leave for a further few months. Rack again if necessary and leave until the wine is stable and then bottle. This wine can take up to 12 months to mature.