Hi Gents The only difference between the plum gin & liqueur is the spirit used. Too much of anything will make you ill. I've been making this cordial ever since and sharing same with family and friends. 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! 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! Hi Tim, as the fruit starts to break down and the sugar dissolve you will see some gas bubbles. 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 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. I assume that there is some fermentation going on. 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. Store in a dark cupboard, shaking once every day until the sugar has all dissolved. We bought a five gallon container and duly the wine. The recipe can also be used to make damson vodka 30 mins . Thanks Tim. Gill Meller is a chef, food writer, stylist, cookery teacher and the former head chef at River Cottage in Devon. DON’T DISCARD THE PLUMS! As long as the seal is good and the fruit submerged it should be fine – give the jar a shake periodically. Hi Tim, I’ve just put down 2 litres of plum gin using your recipe. You can also use this recipe to make plum jam, but in this case, cut the plums in half and remove the stones. This year I’m making one batch with expencive gin (Bombay Saphire) and one with a cheep brand. So glad I did! Enjoy you plums! Shake daily until the sugar is dissolved, then pop the jar into a dark cupboard for at least … Hi Eleanor, Would adding a Camden tablet help with killing any bacteria and would you add it at the start of the process? How about a base for a fruit crumbled or a stir into some ice cream to make some boozy plum ripple? At the end of the maceration process you’re left with a nice pile of plums which are still full of juice AND spirit. Also consider that commercial Sloe Gin manufacturers will leave fruit, with stones macerating for 12 months. Sep 10, 2014 - This Pin was discovered by Louise Peebles. X. This recipe comes from Liz Neville, a virtuoso preserves maker with whom Pam ran the River Cottage Preserve Making courses with. You’ll have to make extra next year . 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. So goooooddddd! 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. 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. When you come to finally remove the fruit, top with the remaining Gin at that stage rather than taking any of the fruit out. Keep the gin bottle. If you can’t get hold of sloes or damsons, dessert plums are equally pleasing to infuse into gin or vodka. 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. Tip: If you find too many sloes in the Autumn, pick the lot and freeze them and do a second batch after Christmas. Sorry, your blog cannot share posts by email. But that said, it’s still very nice. 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. My question is, I made them before I read the comment from Mike above. Just bottled up my first batch of plum gin made from your recipe…it is fab! Bottle up a taste of autumn with our homemade damson gin. 1 oz Plum liqueur To make this damson jam recipe, you only need three ingredients – water, sugar and, of course damsons. A good damson gin can be made from ordinary damsons available in the shops. Ed Smith, A shortcut to autumn cocktails from Ed Smith. 2 large cloves of garlic chopped fine; Half tsp of cayenne pepper; 2 tsp of salt; 1 tsp of allspice powder Would be very grateful of you could point me in the direction of some good wine recipes…elderberry perhaps? 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. Ensure all the fruits are submerged, otherwise they will spoil. Yes, it would be possible to make a jam. The plums had been frozen for 2 weeks so were a bit squidgy when defrosted – hopefully that means the juice will leach out nicely. Wash the plums and remove any stalks. Place these in a large (2 litre), sterilised mason jar, add the sugar and pour the gin over the top. Sorry to sound like a worrywart, but obviously safety is really important. Damson Plum Cordial recipe Tweet. Hi Sharon, my Kilner jars hols about 1.5ltr, which is perfect for these proportions. I think I will do the same with some plums. Like the bottles? Heating the plums would burn off most of the alcohol but I’m sure it would still add a little something extra . It should be just fine Alice – it will settle out over time. we saw some berries on bushes which ‘looked’ like sloes (leaves and berries) but there were no spines on the stems. Well, there actually is a difference in the two batches. Always open sugar bags over the sink as sugar tends to get caught in the folds at the top of the bag. OK – recipe found and followed! Bring to a simmer and cook gently, stirring regularly, for 10-15 minutes, until the fruit has collapsed https://www.nationaldish.co.uk/recipe/how-do-you-make-plum-gin Only thing missing is a Kilmer jar, damn! Using Plums and Gin. The process is also quicker with the sweeter, softer plums, so autumnal-flavoured gin or vodka based cocktails are just around the corner. This damson jam is also really simple to make, and it’s ready in just 5 simple steps. Celebration pheasant recipe with plums and spices à la Monique. 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. 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! However, if anyone is concerned, you can remove the stones beforehand (this is easiest to do if the plums are frozen first). For smaller fruit, I use a 1ltr vodka bottle. Tap the jar on the bench to distribute the sugar through the gaps between the plums, right to the bottom of the jar. Scan me to take me with you . 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. It would be good to know if you can really tell the difference! Hi Gill – I really wouldn’t worry, it’s a bit of an old wives tale. puzzeled?? Have just made some plum gin to your recipe. Litres of plum gin crumble! tends to get a background flavour Gill Meller is a chef, food,! Ready to serve, swiftly followed by full-bodied fruity flavours about a base for a few days but ’... Of plums and I have had the mix in a cool dark for! 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