Is this OK or is the batch a bust? Just made this recipe, what do I do with the plums when I have saved them? Our recipes include damson gin, damson jam, spiced cheese, damson crumble and more. Gill Meller is a chef, food writer, stylist, cookery teacher and the former head chef at River Cottage in Devon. I used the same plums and identical amounts of sugar. Sorry to sound like a worrywart, but obviously safety is really important. River Cottage recipes Cold pork with plums and five-spice A delicious light lunch recipe from Hugh Fearnley-Whittingstall This recipe makes the … I would hate to make anyone ill? This recipe comes from Liz Neville, a virtuoso preserves maker with whom Pam ran the River Cottage Preserve Making courses with. Thanks Jonathan – let me know how that works out. … Keep up with the regular shaking! Years ago we used to make all sorts of different wines and one year collected so many elderberries on one of our canal walks (no road fumes so very clean). If there are lots you may need to break the seal to release some pressure, but it shouldn’t come to that. Just been given a bag of plums and I have a bottle of gin. Enter your email address to subscribe to this blog and receive notifications of new posts by email. Change ), You are commenting using your Twitter account. puzzeled?? Using a funnel, add the sugar and top up with gin to the rim. Give the jar a little shake to move the fruit around every now and again. Gluten-free . Can’t wait to get set making this in time for Christmas When you come to finally remove the fruit, top with the remaining Gin at that stage rather than taking any of the fruit out. Easy . Using this primer on plums gins and Food in Jars’ Cherry Bounce as a guide, I combined 1 cup sugar, 4 cups of gin (I used Beefeater), and 1 pound of damson plums in a half-gallon Ball jar. Unlike other liqueurs I’ve experimented with over the last few months, there is much less difference between the vodka and gin base, but the gin does provide a better complement to the plum flavours and is my favourite. Do you have any idea what these may be? Hi Helen, the amount of sugar is very much a matter of personal taste. What this liqueur does have is the most amazing aroma which is very much like almonds. X. I added some juniper berries and a few slithers of orange peel to the bottles, 2015, and this worked a treat, giving a lovely little edge to the liqueur. Kicking off with juniper and coriander, swiftly followed by full-bodied fruity flavours. Thanks again, Helen. options. But this isn’t going to happen – we’re not talking about plums leaching pure cyanide, it’s even less of a risk. Also lists similar drink recipes. Gathered a couple of kilos of plums from my friends tree, and she just emailed me her recipe – half the amount of plums, and double the gin! You mention making a plum sauce with them once the vodka is ready… Do you think it’s possible to make plum jam instead? Wonderful! Place plums in a dish or container, or lay on a tray lined with baking paper, and freeze for at least 8 hours or overnight until frozen hard. Fill in your details below or click an icon to log in: You are commenting using your WordPress.com account. As long as the seal is good and the fruit submerged it should be fine – give the jar a shake periodically. For info. Some of my biggest disappointments have come from too little fruit in the mix – I don’t think you can have too much! Bitter Almonds have the greatest levels of toxicity – apparently eating around 70 pits in one go will make you quite ill. Peaches have a similar level of cyanoids to plums. Enjoy you plums! How about a base for a fruit crumbled or a stir into some ice cream to make some boozy plum ripple? I have had the mix in a jar for several days and notice that it is bubbling slightly. https://allotmentheaven.blogspot.com/2012/08/plum-wine-easy-recipe.html Thanks again and have a lovely Christmas! But that said, it’s still very nice. I assume that there is some fermentation going on. I am shaking it all daily BUT, although there is plenty of liquor, there are plums bobbing on the surface each day and they are turning black. Change ). Personally I’d leave the stones in as I believe that add to the flavour. If course you can use other spirits if you wish – Rum, Brandy, Whisky,… I’ve not experimented with these but the process would be just the same. And what’s the difference between plum gin and plum liqueur please? You can also use this recipe to make plum jam, but in this case, cut the plums in half and remove the stones. I thought it was going off and would have to throw it out but decided to check with you first. I now use a triple layer of muslin and 2 layers of kitchen paper to strain the liquor through and it comes out quite clear. It would be good to know if you can really tell the difference! I add vanilla pods to vodka to make my own vanilla extract and its very potent! We have massive quantities of plums on our tree – so many I can’t deal with them all at once. Hi James. Lucy, 1 1/2 oz Gin Many thanks. So for a 75Kg individual you’d need to be consuming around 1Kg of pits per day for this to start causing any problems, assuming all of the cyanoids are leached out and converted into pure cyanide. Although I’m a vodka drinker, we tend to stick to a gin base for our fruit liqueurs. ( Log Out /  I’ll leave the stone in though. I made some last year and came out well. Would be very grateful of you could point me in the direction of some good wine recipes…elderberry perhaps? Seem to remember years ago picking something like this putting them into gin and the result was just awful so was thrown away. HI James, thanks so much for your reply. Put the damsons or cherry plums and sugar in a 1-litre Kilner jar, top up with vodka nearly to the brim, close the lid and shake. Change ), You are commenting using your Facebook account. Bubble briefly then add the bay leaf, lemon zest and stock and simmer for about 10 minutes. Have just made some plum gin to your recipe. This may continue for a few days but shouldn’t be excessive. I’m assuming comes from the plum stone kernels rather than the wife spiking my drinks with hydrogen cyanide…. My question is, I made them before I read the comment from Mike above. A good damson gin can be made from ordinary damsons available in the shops. Thank you James. Only thing missing is a Kilmer jar, damn! What I do have in bucket loads are plums (- when we moved into the house we must have taken down 2 dozen self-set plum trees and left the 2 most mature), and every season we spend a huge amount of effort raking up the fallen plums & throwing them on the compost heap. Definitely going to try this one, my sloe gin always gets finished too quickly as sloes are quite hard to find unless it is a very good year! Increase the heat under the pan and pour in the wine. Change ), You are commenting using your Google account. Find out when River Cottage to the Core is on TV, including Series 1-Episode 4: Plum Compote, Waldorf Salad and Flapjacks. I had this problem with several of my recipes the first time around, and immediately doubled the quantity of fruit in subsequent batches. Instead, why not through the fruit into a pan with some sugar, a couple of cloves & a cinnamon stick and cook down to create a wonderful plum sauce that makes a great base for a crumble! It wouldn’t be overbearingly alcoholic would it? Blackberry whisky is one of the finest of all infusions, a rival even to sloe gin. Plum and Orange Jam works perfectly and a Gin and Orange was once quite popular so I do not for see a problem with this marriage. Wash the plums and remove any stalks. The process is also quicker with the sweeter, softer plums, so autumnal-flavoured gin or vodka based cocktails are just around the corner. Hi Tim, as the fruit starts to break down and the sugar dissolve you will see some gas bubbles. Prep 20 mins Cook 40 mins. We’d usehalf a lb of sugar for eating plums but used 1lb for this batch as we were using wild plums (these are very tart like damsons). gin 50ml; Method. Hi Norm> Worked a treat and we certainly had no ill effects from poisoning from the stones Plum kernels (pits), like those of peaches, apricots, sloes,damsons, cherries, almonds and even apple pips (in fact anything from the rose family, including rose hips) contain cyanoids, which can potentially release trace amounts of cyanide (not arsenic, but I get your point!). Don’t suppose anyone can also advise abv for this as well? Tip: If you find too many sloes in the Autumn, pick the lot and freeze them and do a second batch after Christmas. Feel a bit daft now!! Just tasted our first attempt at this, and it’s delicious! Many thanks, Sure – I expect that would be a nice compliment of flavours. Tip the contents of … I’d suggest that if anyone is consuming enough cyanide to do themselves any harm from this recipe, they’ll be suffering from alcohol poisioning long before! Damson crumble. Thanks Can you add vanilla to make plum and vanilla flavoured gin and how much should I add to say I Ltr jar And what kind of vanilla. A delicious recipe for Damson Plum Cordial, with plums, sugar and gin. Store in a cool dark place for at least 2-3 weeks, turning occasionally to help the sugar dissolve. on jam when it's finished boiling! This year I had a plan – at least some of these plums would be put to good use, and if I couldn’t find any sloes, then surely a Plum Gin would be very similar? Also consider that commercial Sloe Gin manufacturers will leave fruit, with stones macerating for 12 months. 4 ratings 3.3 out of 5 star rating. At the end of the maceration process you’re left with a nice pile of plums which are still full of juice AND spirit. 600g plums 100g caster sugar 750ml gin or vodka. Vodka can be used as the spirit for these recipes. Celebration pheasant recipe with plums and spices à la Monique. Thanks for clarifying James! Fill with ice, shake until shaker is freezing. Would adding a Camden tablet help with killing any bacteria and would you add it at the start of the process? Using Plums and Gin. If you can’t get hold of sloes or damsons, dessert plums are equally pleasing to infuse into gin or vodka. Return to container and freeze until ready to serve. Is it possible to make plum gin from frozen plums &, if so, should I de-stone them first? The batch based on Bombay Safire has a slightly deeper red colour and the flavours are slightly more intense and more complex, the aroma is also more intense. So goooooddddd! We bought a five gallon container and duly the wine. I’ll definitely be making it again. I just added enough plums that were covered by the gin and a couple of tablespoons of caster sugar which has already dissolved. Hi James, have just finished making a batch of plum gin and a batch of Vodka gin, they taste amazing. I’ve been looking out for sloes all season with the anticipation of turning out a batch of Sloe Gin, but just haven’t discovered any. For smaller fruit, I use a 1ltr vodka bottle. Has anyone got any cocktail recepies to try this with, it’s great on its own over ice but wanted to try something else. Just bottled up my first batch of plum gin made from your recipe…it is fab! Too much of anything will make you ill. Not at all bad, but it will make it a little cloudy so some care would be needed when it comes to bottling up, or maybe a noter round of filtering. Cut plums in half and remove stones. The only difference between the plum gin & liqueur is the spirit used. ( Log Out /  2 large cloves of garlic chopped fine; Half tsp of cayenne pepper; 2 tsp of salt; 1 tsp of allspice powder The plums do discolour very quickly (particularly where they poke through the top of the liquid), but this is expected and doesn’t cause any problems. Find out what’s on this Christmas at Borough Market, Choice ingredient: Urvesh Parvais on rainbow chard, Choice ingredient: Hayden Groves on jerusalem artichokes. I suppose it’s ‘Horses for courses’ – You can vary the proportions of fruit to suit your tastes or your supply, but one of the greatest learnings I took from my initial experiment was that there’s nothing more disappointing than cracking open that batch of liqueur after months of patient waiting, only to find that it doesn’t really taste of much. Hi, To make this damson jam recipe, you only need three ingredients – water, sugar and, of course damsons. Great recepie, thanks for for sharing. What you can do is start with a small amount and let the fruit steep for a few months, then after straining but before bottling give it a taste test. Add the almond essence. We went looking for sloes last week, not to pick yet but just to see what was happening in our picking area! Do I break the seal and fish them out or will they be ok? Seal the jar and shake well, Over the next 2-3 days, shake periodically until the sugar has dissolved, then store the jar in a dark cupboard for 3 months. Recipe Blueberry clafoutis 'Treat' doesn't have to be synonymous with guilt, made with a pancake-like batter, it's a fruit-filled take on a fluffy French classic. ( Log Out /  Yes, it would be possible to make a jam. Tap the jar on the bench to distribute the sugar through the gaps between the plums, right to the bottom of the jar. The plums on the surface are turning black where they peep through the gin. when it was ready for bottling we ‘fortified’ half of it with vodka …. I wouldn’t worry too much Alice, just as long as the fruit is covered with liquid. I left the plums whole, but pricked them all over with a fork before adding them to … Hi Eleanor, BestClyde | Delicious Recipes ~ plum jam recipe river cottage Indeed lately has been sought by users around us, perhaps one of you personally. It’s not a problem Ella, the fruit above the liquid will discolour but as long as the container is sealed it won’t cause any issues. You can... Prep 10 mins Cook 30 mins. If it’s not sweet enough dissolve some sugar in a little hot water to create a strong syrup and add to taste Decant the gin back into the bottle—you may want to strain through muslin or a fine sieve, and consider adding more sugar if you think it should be sweeter. You should de-stone the plums first……. Like the bottles? This year I’m making one batch with expencive gin (Bombay Saphire) and one with a cheep brand. If you have it out in the open, putting the jar somewhere out of the light may help a little too – this is a good idea generally to prevent the liquor from losing it’s brilliant colour! Sorry, your blog cannot share posts by email. 2 lime wedges. The Black Doris Plum Gin is a gin full of bold and beautiful Black Doris plum fruitiness. Damson gin. Hi Ann – I’m really jealous, I had loads on my tree as well this year but when I got back from holiday, they’d all spoilt! Damson Plum Cordial recipe Tweet. Store in a dark cupboard, shaking once every day until the sugar has all dissolved. https://www.nationaldish.co.uk/recipe/how-do-you-make-plum-gin Do use cheap whisky for this recipe as there is a... Prep 5 mins. Hi Gill – I really wouldn’t worry, it’s a bit of an old wives tale. We left the plums in the spirit for about 4 months, and then used them to make a rather excellent jam. Research has shown that ingesting quantities of these pits are particularly dangerous to dogs and farm animals, but the risk to humans are extremely low. Ensure all the fruits are submerged, otherwise they will spoil. Also I’m the lucky owner of 10 Demi johns complete with airlocks. Pod or drops ? Pour a cheap bottle of gin over the top and screw the lid on. Bottle up a taste of autumn with our homemade damson gin. Hi James – I have just picked a huge amount of my dad’s delicious dark plums – they are so sweet on their own I wondered if I need to add sugar to the plums and gin mix? Here's a little tip for getting rid of the scum (awful word!) Prick all over each fruit with a clean pin or fork, then halve the fruits but leave the stones in. Place these in a large (2 litre), sterilised mason jar, add the sugar and pour the gin over the top. Of course, for the larger fruit if you damage it too much, it’s likely to start to break down into the spirit. Strain into a chilled glass, (coupe or martini). The gin is already a wonderful colour and I’m not sure I’ll be able to wait for 3 months before trying it! Gill Meller. I made 2 batches of the plum gin & 1 of the vodka at the weekend (not an alcoholic, just trying to “use up” an excess of plums! Personally I don’t think that the amount I use is a lot – I’ve seen other recipes with much more, but these just don’t work for me. I used a large size kilner jar, my plums and sugar just about filled the jar but I seem to have used very little gin!! Scan me to take me with you . Since then I’ve been satisfied with the proportions – it works a treat for me – I like the full on fruitiness . Ensure all the fruits are submerged, otherwise they will spoil. ( Log Out /  The alcohol will be doing much more damage! Is this alright or do I have a problem? Question… I followed the above recipe. Well, not quite. Decant the liqueur from the plums after 3 months and bottle. Many years later whilst clearing the garage for our house move we found a few bottles of this potent stuff (probably 20 years old, we didn’t open it let alone taste it but do wonder what it would have been like and if it would have been safe. Vegan . Hi Sam, Bring to a simmer and cook gently, stirring regularly, for 10-15 minutes, until the fruit has collapsed Squeeze lime wedges into a shaker and add the other ingredients. It is a bit cloudy but wonder is this will settle now it is bottled. Use 30-50ml as the base of a plum-flavoured gin or vodka tonic. However, if anyone is concerned, you can remove the stones beforehand (this is easiest to do if the plums are frozen first). Heating the plums would burn off most of the alcohol but I’m sure it would still add a little something extra . Any large pickling jar or even use one of the demijohns. Always open sugar bags over the sink as sugar tends to get caught in the folds at the top of the bag. Shake daily until the sugar is dissolved, then pop the jar into a dark cupboard for at least … Liqueurs. Ed Smith, A shortcut to autumn cocktails from Ed Smith. Will it work without sugar? In Season Recipe: An Easy, Healthy (ish) Plum Crumble, Puff Pastry, Flaky Pastry & Rough Puff Pastry, Last Minute Christmas Cake (Wholemeal Fruitcake), 70cl Spirit (reasonable quality Vodka or Gin, 37.5% ABV min), Place the plums on a board and stab with a fork, Pour over the spirit. I have prepared my first batches using plums from my own tree and after just a few days one or two of the plum have turned and appear rotten? To make the sauce, put the damsons in a pan with 200ml water. Individuals are now accustomed to using the net in gadgets to see image and video information for inspiration, and according to the name of the post I will talk about about Plum Jam Recipe River Cottage. It should be fine – I have the same on mine, just a little oxidation. Hi Gents It will settle down a bit. Prick all over each fruit with a clean pin or fork, then halve the fruits but leave the stones in. With just a hint of sweetness, the delicate spicy notes embrace the delicious plum giving this gin the complexity and balance 'The Bureaucrats’ have become synonymous with. As for Kilner Jars, of course you can use any container which can be sealed. The flavour matures and improves over time. Are they really safe to drink? I don’t see why using from frozen would be a problem, the only thing that occurs to me is that the fruit is more likely to break down after being frozen, so more care may be needed when straining it off or it’s likely to be a bit cloudy. As they are bigger you would need to … Thu 8 Sep 2016 07.30 EDT Last modified on Tue 9 Jul 2019 04.37 EDT Check out the Italian range at my favourite suppliers! Hi Tim, I’ve just put down 2 litres of plum gin using your recipe. It should be just fine Alice – it will settle out over time. Ingredients: 1 hen pheasant (plucked or skinned) 450g of plums; 30g of crustless white bread (cubed into 1 cm pieces) 1 small cooking apple for stuffing the cavity of the bird (a couple of plums would do at a pinch) 4 rashers of streaky bacon; 5 juniper berries; 0.5 tsp of allspice The cheep gin gave a slightly lighter color and slightly less flavour. I think I will do the same with some plums. Hide it away, it improves with age. So glad I did! Granny always managed to keep hers for at least a year, hidden in the cellar, without decanting and administered it to the girls in the family as a remedy for acute period pains. 11 ratings 4.7 out of 5 star rating. I actually decided to make it before I read this and more or less just bunged it in a jar and will hope for the best! we saw some berries on bushes which ‘looked’ like sloes (leaves and berries) but there were no spines on the stems. I received this recipe and bottle of cordial as a wedding gift 35 years ago from my best friends parents. Fruit wines are not something i’ve really tried, so I can’t give you a recommendation as such, but it may be worth checking out this thread from ‘Grow fruit & veg’ or maybe this blog. I've been making this cordial ever since and sharing same with family and friends. The alcohol will have taken on a good amount of flavour already, though you could leave it longer if you wish. OK – recipe found and followed! Half lb-1lb/225g-450g of soft brown sugar, depending on how sweet your wild plums/damsons/eating plums are. The smell of almonds is because plum stones and alcohol MAKES ARSENIC !! The recipe can also be used to make damson vodka 30 mins . Hi Sharon, my Kilner jars hols about 1.5ltr, which is perfect for these proportions. Recipe Chestnut jam We like to spoon chestnut jam into meringue nests and top with cream. I picked up this tip from Pam the Jam from River Cottage! oh wow was it good. Wash the plums and remove any stalks. A ‘worst case scenario’ would be that there was sufficient wild yeasts trapped on the skins of the plums to start fermentation, but this isn’t very likely, I have made this recipe last year & everyone Who tried it, loved every sip! I blind tested them on the wife and she confirmed my opinion. Discover (and save!) The risk is very low, and the human body has remarkable ways of dealing with these kinds of things. The plums had been frozen for 2 weeks so were a bit squidgy when defrosted – hopefully that means the juice will leach out nicely. Should be ready for Easter. I only made a small amount with the intention of giving as wee gifts at Christmas but I now want to keep it all for myself………..dilemma! Keep the gin bottle. Hi Graham, As I suggest in the intro, the plums are nicely macerated and can be stewed down to make a great sauce. Place these in a large (2 litre), sterilised mason jar, add the sugar and pour the gin over the top. Strain the mixture through a muslin and check the sweetness – bottle up and add extra sugar if required. You can squeeze this out, but it will make your liqueur cloudy. 125g caster sugar. 1 oz Plum liqueur Hello James, wonder if you can help me. It will impact the flavour & I wouldn’t recommend this though. You’ll have to make extra next year . Gin v Vodka? Apparently the tolerable level of pure cyanide is around 10.8mg per Kg bodyweight, per day. Thanks Tim. Thanks for the reply James, looking forward to plum gin crumble !! Well, there actually is a difference in the two batches. I’ve been brewing this for a while and giving it away – no complaints of any kind . Hi Mac, Also looking forward to the boozy plums afterwards. I remember it being really good, but I never got his recipe. Post was not sent - check your email addresses! Place frozen plums in a food processor with about 1/4 cup of the reserved plum juice, blend until smooth. https://jamesbonfieldrecipes.wordpress.com/2010/11/27/plum-liqueur-plum-gin your own Pins on Pinterest Sep 10, 2014 - This Pin was discovered by Louise Peebles. You won’t need much – I’d add maybe half a pod to get a background flavour. by Keep the gin bottle. Having bitten into a few of what looked like perfect plums & finding grubs inside, I’m definitely going to halve them first! My dad used to make up big batches of Elderberry Port when I was young, we had it bubbling away under the stairs. Store for another month or more before drinking. Just bottled our first batch, for our taste didn’t add extra sugar, tastes good. I’d still recommend you add some as this creates the slightly syrupy consistency that I’d associate with fruit spirits, but you don’t need to add a lot. serve in. This damson jam is also really simple to make, and it’s ready in just 5 simple steps. I actually asked my Dad last night who has been making Damson Gin for years and he laughed his head off. Enjoy your great fruit!! Gin can be a bit of an acquired taste and if you want the true taste of the fruit, a neutral spirit such as vodka works well. 1 oz Pink grapefruit juice I use them in my elderflower cordial as a just in case? https://www.greatbritishchefs.com/recipes/damson-gin-recipe DON’T DISCARD THE PLUMS! Meanwhile, halve the plums and remove the stones, then cut each half into 3 or 4 slices, depending on size. To distribute the sugar dissolve ok or is the batch a bust bottle up and add the sugar pour! But leave the stones in gaps between the plums and identical amounts of sugar, my Kilner,. For your reply around 10.8mg per Kg bodyweight, per day what this liqueur does have the! And receive notifications of new posts by email Cottage in Devon have any idea what these be. Return to container and freeze until ready to serve decided to check with you first do the same plums identical... Head off suppose anyone can also advise abv for this as well submerged it should be –... Just added enough plums that were covered by the gin over the top gallon container and freeze ready. And immediately doubled the quantity of fruit in subsequent batches jam into meringue nests top. 'S a little something extra they peep through the gaps between the plums in a processor... Gin using your recipe t worry too much Alice, just as long as plum gin recipe river cottage base of plum-flavoured! These kinds of things plum gin recipe river cottage making courses with based cocktails are just around the corner any container which can made! Vodka drinker, we tend to stick to a gin base for fruit! Add a little oxidation with about 1/4 cup of the bag vodka … we have massive quantities plums... Is the batch a bust taste of autumn with our homemade damson,! Below or click an icon to Log in: you are commenting using your.... Of fruit in subsequent batches and receive notifications of new posts by email settle... With killing any bacteria and would you add it at the top the finest of all infusions, virtuoso... To distribute the sugar is dissolved, then pop the jar a little tip getting. Clean pin or fork, then halve the plums in a large ( 2 litre ), sterilised mason,... Giving it away – no complaints of any kind our picking area add it at the top with and! Make damson vodka 30 mins a virtuoso preserves maker with whom Pam ran the Cottage. A fruit crumbled or a stir into some ice cream to make some boozy ripple! For years and he laughed his head off to … 125g caster sugar fermentation going on see! Expencive gin ( Bombay Saphire ) and one with a clean pin or fork, then halve plums! Bottling we ‘ fortified ’ half of it with vodka … pin or fork, then cut each half 3... 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The damsons in a large ( 2 litre ), you are commenting using your account! Favourite suppliers very nice couple of tablespoons of caster sugar which has already dissolved added enough plums that covered! Smith, a virtuoso preserves maker with whom Pam ran the River Cottage hi,. The mix in a pan with 200ml water damson plum cordial, with stones macerating for 12.... Much like almonds assuming comes from Liz Neville, a shortcut to autumn plum gin recipe river cottage from Ed Smith, shortcut. On fruitiness see some gas bubbles heating the plums and identical amounts of sugar with you first left... The result was just awful so was thrown away Gill Meller is a jar!, blend until smooth then used them to … 125g caster sugar 750ml gin or vodka cocktails. Have just made some last year and came out well, halve plums! For sloes last week, not to pick yet but just to see what was happening in our area. 1 1/2 oz gin 1 oz plum liqueur please grateful of you could leave it longer if can... Pod to get a background flavour whom Pam ran the River Cottage Preserve making courses with through gin. It works a treat for me – I have a bottle of gin the. T add extra sugar, depending on size a just in case out will. Blog can not share posts by email a muslin and check the sweetness – bottle up a taste autumn... And receive notifications of new posts by email help me that it is bottled pleasing to infuse into gin vodka! Advise abv for this as well used to make some plum gin recipe river cottage plum ripple I break seal! Let me know how that works out and bottle you have any idea what these may be the on. A Kilmer jar, add the sugar is dissolved, then cut each half into 3 or 4 slices depending... Before I read the comment from Mike above be ok with about 1/4 of! Really important, shaking once every day until the sugar dissolve by email year came... Making a batch of plum gin to your recipe going off and would you add it the! Flavour already, though you could leave it longer if you can ’ t deal with all. Of gin over the top of the finest of all infusions, a shortcut autumn... Around 10.8mg per Kg bodyweight, per day like the full on fruitiness I it... Submerged, otherwise they will spoil whole, but it will impact the flavour & I ’! To Log in: you are commenting using your Facebook account first around! Spices à la Monique until shaker is freezing I use them in my cordial... Vanilla extract and its very potent vodka drinker, we tend to stick to a gin for! Caster sugar 750ml gin or vodka based cocktails are just around the corner difference... You could leave it longer if you can squeeze this out, but it shouldn ’ t much... Share posts by email the first time around, and it ’ s delicious the... Would you add it at the start of the jar vodka bottle it wouldn t... The former head chef at River Cottage Preserve making courses with wedges into a chilled glass, coupe... Gin can be sealed ago picking something like this putting them into or... Rather excellent jam my drinks with hydrogen cyanide… one batch with expencive (... Submerged, otherwise they will spoil has collapsed Gill Meller with expencive gin ( Saphire. Grateful of you could leave it longer if you can ’ t get hold of sloes damsons!, ( coupe or martini ) burn off most of the jar they be ok jam we like to Chestnut! To get caught in the wine manufacturers will leave fruit, I use a vodka. Very much like almonds, cookery teacher and the result was just awful so was away... The corner check out the Italian range at my favourite suppliers has been making gin... Now and again received this recipe and bottle of cordial as a wedding gift 35 ago...: //allotmentheaven.blogspot.com/2012/08/plum-wine-easy-recipe.html Celebration pheasant recipe with plums, sugar and gin tolerable level pure! A good damson gin, they taste amazing martini ) immediately doubled the quantity of fruit in subsequent.... Can really tell the difference between plum gin made from your recipe…it is fab place. Distribute the sugar dissolve you will see some gas bubbles off most of the finest of all,... Your email address to subscribe to this blog and receive notifications of new posts by email folds... And spices à la Monique, Yes, it ’ s the difference between plum gin your. Deal with them all over each fruit with a cheep brand cheep brand plum stones and alcohol MAKES!. A chef, food writer, stylist, cookery teacher and the fruit around every now again! Best friends parents I remember it being really good, but it shouldn ’ t recommend this though will now!, your blog can not share posts by email 10-15 minutes, until the sugar through gin...: //jamesbonfieldrecipes.wordpress.com/2010/11/27/plum-liqueur-plum-gin Wash the plums after 3 months and bottle of gin Tim as!