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4 lb Italian prune plums
5 lb Sugar
1 Bottle whiskey
Rinse the plums (do not scrub away the white bloom) and cut out the
pits. Place in a large crock or one or more large jars. Pour in as
much of the sugar as the container can hold. Cover loosely (I
believe the traditional cover is several layers of cheesecloth but
I've done fine with a regular lid that is left unscrewed) and let it
ferment at room temperature for six weeks. As the mixture liquefies
keep adding sugar until it is used up.
Strain the liquid (reserving the pulp) and mix it with the whiskey and
bottle it up. My grandmother always used a cheap whiskey and
allowed the mixture to age in the bottle for many months. However,
using a good whiskey makes it drinkable right away--especially
important for the first batch. It keeps indefinitely--if you make
Yield: about 4 or 5 quarts--depends on plums and fermentation.
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