Plum Gin - Recipe
22nd August 2009
It’s that time of year when the hedgerows are often glistening with small blue/purple fruits, not the sloe, but the wild plum Prunus domestica. I won’t get into the "what type of plum is it?" as this is a mine-field, for they may all look similar or due to country tradition they will be given different names in different locations. For this recipe I have used the Damson, but you can try it with other types of plum.
1lb of wild plums. Damsons are best, but try whatever you find!
5 ozs of white sugar (if you like it sweet then add a little more, and try once a month and add to taste)
Bottle of gin
Sterilised Kilner Jar
- Wash the plums well and discard any bad or bruised fruit. Always check soft fruit for any holes, as this is sometimes a sign they are bad or have a rogue maggot excavating them!
- Prick fruit with a fork, or bung them in the freezer and let them freeze, this should break the sugars down and split them.
- Add the sugar and top up with gin covering all of the plums.
- Shake every day (for about a week) until the sugar is dissolved and then place in a dark cupboard for at least three months, or if you can wait, then a year or so is also good.
- After several months some people will strain out the fruit and then bottle the gin. This can be good practice as occasionally the fruit will turn and alter the flavor of the gin. Some even eat the fruits as Christmas sweeties!
Please let me know how you get on.
Catch you on the trail