PLUM BRANDY - "HOW TO MAKE" RECIPE FROM THE JAM JAR SHOP
Posted by Simon Mayeri on
Impress party guests or surprise friends with a homemade brandy that is more than sweet – it is also always guaranteed to go down a treat. November is prime plum season, and we think the festive period is the perfect time to try your hand at homemade brandy. It’s easier than you think too, especially with our easy-to-follow recipe and readily available glass jars and bottles.
Recipe Equipment
- Large Sterilised Jar
- Large glass bottle
- Muslin-lined sieve (or kitchen paper)
Recipe Ingredients
- 350g halved and destoned plums
- 700ml brandy
- 175g white caster sugar
- ½ cinnamon stick
- 1 star anise
HOW TO MAKE plum brandy
- Put clean and dry plum halves into your (large) sterilised jar.
- Add all the sugar, brandy, cinnamon stick and star anise.
- Seal it off and gently rotate the jar to help dissolve the sugar.
- Gently shake or rotate the jar continuously so as not to disturb the fruit
- Repeat daily for 1 week
- Check the sugar has fully dissolved before leaving to infuse in a cool, dark cupboard
- Store for 2 weeks for optimum results
- Then, use your muslin-lined sieve to strain the mixture
- Throw away the plums, and discard the remaining fruit pulp or spices
- Pour the strained brandy into a bottle
- Maximum storage time until you enjoy a tipple: 2 months.
If you have any friends, family or friendly acquaintances with December-January birthdays, this is a certain to be a bespoke and entirely welcome gift.
To peruse our range of glass jars and bottles, contact our team today.