One of my favorite things that I made this year was plum wine. Yummm 🙂 I thought it was too strong and needed to be diluted with sprite or another mixer but some of the other gift recipients drank it straight and were happy with it.
Plum Liquer Recipe:
Makes 3 1/2 liter jars
2 1/2 lb.s of small Italian prune plums
2 cups of sugar
1 cup of water
2-in. long cinnamon stick
5 whole cloves
1 1/2 cups of vodka
Buy small just slightly larger than walnuts (I used old spaghetti jars).
Prick each plum 2 or 3 times with a darning needle.
Combine the sugar and water in a high-sided 10-inch skillet and bring to a boil, stirring until the sugar dissolves. Add half of the plums to the syrup; they should fit comfortably in the pan in one layer. Return the syrup to a boil and cook, pushing the plums around in syrup with a wooden spoon, for 2 to 3 minutes. With a slotted spoon, gently transfer the plums to a 9 by 13 inch glass baking dish. Repeat with the remaining plums. The trick is to boil the plums without tearing the skins too much. Cooking the plums in one layer and using a wooden spoon to push them around in the syrup minimize breakage.
Pour the hot syrup over the plums, now in a single layer in baking dish, and cover immediately with a sheet of plastic wrap. Leave the plums overnight in the syrup, turning them once or twice.
With the Slotted Spoon, transfer teh plums to sterilzed jars, filling the jars 3/4 way full.
Transfer the syrup to a saucepan, add the cinnamon stock and cloves, bring to a boil. Continue to boil until slightly thrickened. You should have 1 1/2 cups left.
Strain the hot syrup, pour it over the plums, filling each jar about 1/2 full.
Let cool and pour in the vodka. The liquid should cover the plums completely. Seal and store in cool, dark place. Leave to rest for at least 2 months before opening. Gently tilt the jars every so often to mix the syrup and the vodka.