Enjoy your great fruit!! Thanks again and have a lovely Christmas! For smaller fruit, I use a 1ltr vodka bottle. I just added enough plums that were covered by the gin and a couple of tablespoons of caster sugar which has already dissolved. So glad I did! 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. If you can’t get hold of sloes or damsons, dessert plums are equally pleasing to infuse into gin or vodka. Hi Mac, oh wow was it good. Meanwhile, halve the plums and remove the stones, then cut each half into 3 or 4 slices, depending on size. Find out when River Cottage to the Core is on TV, including Series 1-Episode 4: Plum Compote, Waldorf Salad and Flapjacks. Hi James. by River Cottage recipes Cold pork with plums and five-spice A delicious light lunch recipe from Hugh Fearnley-Whittingstall This recipe makes the … A delicious recipe for Damson Plum Cordial, with plums, sugar and gin. I've been making this cordial ever since and sharing same with family and friends. Hide it away, it improves with age. Using a funnel, add the sugar and top up with gin to the rim. 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. Too much of anything will make you ill. Sorry, your blog cannot share posts by email. The alcohol will have taken on a good amount of flavour already, though you could leave it longer if you wish. Just been given a bag of plums and I have a bottle of gin. 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. Place these in a large (2 litre), sterilised mason jar, add the sugar and pour the gin over the top. 600g plums 100g caster sugar 750ml gin or vodka. Here's a little tip for getting rid of the scum (awful word!) Hi James, have just finished making a batch of plum gin and a batch of Vodka gin, they taste amazing. Do you have any idea what these may be? Also consider that commercial Sloe Gin manufacturers will leave fruit, with stones macerating for 12 months. We have massive quantities of plums on our tree – so many I can’t deal with them all at once. Prick all over each fruit with a clean pin or fork, then halve the fruits but leave the stones in. I’ll definitely be making it again. I had this problem with several of my recipes the first time around, and immediately doubled the quantity of fruit in subsequent batches. You should de-stone the plums first……. This damson jam is also really simple to make, and it’s ready in just 5 simple steps. Fill with ice, shake until shaker is freezing. I made some last year and came out well. But this isn’t going to happen – we’re not talking about plums leaching pure cyanide, it’s even less of a risk. Keep the gin bottle. Liqueurs. Thanks Jonathan – let me know how that works out. 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. Is this alright or do I have a problem? I use them in my elderflower cordial as a just in case? Question… I followed the above recipe. I add vanilla pods to vodka to make my own vanilla extract and its very potent! I assume that there is some fermentation going on. 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). Any large pickling jar or even use one of the demijohns. Recipe Chestnut jam We like to spoon chestnut jam into meringue nests and top with cream. This year I’m making one batch with expencive gin (Bombay Saphire) and one with a cheep brand. Vodka can be used as the spirit for these recipes. Thanks So goooooddddd! 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!). Hi, Prick all over each fruit with a clean pin or fork, then halve the fruits but leave the stones in. Wash the plums and remove any stalks. The gin is already a wonderful colour and I’m not sure I’ll be able to wait for 3 months before trying it! Shake daily until the sugar is dissolved, then pop the jar into a dark cupboard for at least … This recipe comes from Liz Neville, a virtuoso preserves maker with whom Pam ran the River Cottage Preserve Making courses with. We bought a five gallon container and duly the wine. Hi Tim, as the fruit starts to break down and the sugar dissolve you will see some gas bubbles. If it’s not sweet enough dissolve some sugar in a little hot water to create a strong syrup and add to taste Place frozen plums in a food processor with about 1/4 cup of the reserved plum juice, blend until smooth. ( Log Out / 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? Feel a bit daft now!! Worked a treat and we certainly had no ill effects from poisoning from the stones Cut plums in half and remove stones. Prep 20 mins Cook 40 mins. Half lb-1lb/225g-450g of soft brown sugar, depending on how sweet your wild plums/damsons/eating plums are. Many thanks. I have had the mix in a jar for several days and notice that it is bubbling slightly. Our recipes include damson gin, damson jam, spiced cheese, damson crumble and more. Don’t suppose anyone can also advise abv for this as well? 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. You’ll have to make extra next year . Use 30-50ml as the base of a plum-flavoured gin or vodka tonic. 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!! As for Kilner Jars, of course you can use any container which can be sealed. I remember it being really good, but I never got his recipe. Hi Tim, I’ve just put down 2 litres of plum gin using your recipe. When you come to finally remove the fruit, top with the remaining Gin at that stage rather than taking any of the fruit out. 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. I would hate to make anyone ill? To make the sauce, put the damsons in a pan with 200ml water. Ed Smith, A shortcut to autumn cocktails from Ed Smith. 11 ratings 4.7 out of 5 star rating. 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. The alcohol will be doing much more damage! Find out what’s on this Christmas at Borough Market, Choice ingredient: Urvesh Parvais on rainbow chard, Choice ingredient: Hayden Groves on jerusalem artichokes. Hi Eleanor, 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! 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. Increase the heat under the pan and pour in the wine. 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. How about a base for a fruit crumbled or a stir into some ice cream to make some boozy plum ripple? Sorry to sound like a worrywart, but obviously safety is really important. Damson Plum Cordial recipe Tweet. OK – recipe found and followed! 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. It will settle down a bit. 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. Bubble briefly then add the bay leaf, lemon zest and stock and simmer for about 10 minutes. My dad used to make up big batches of Elderberry Port when I was young, we had it bubbling away under the stairs. 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). You can squeeze this out, but it will make your liqueur cloudy. Keep the gin bottle. https://www.nationaldish.co.uk/recipe/how-do-you-make-plum-gin I’ll leave the stone in though. 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. Celebration pheasant recipe with plums and spices à la Monique. But that said, it’s still very nice. The smell of almonds is because plum stones and alcohol MAKES ARSENIC !! Of course, for the larger fruit if you damage it too much, it’s likely to start to break down into the spirit. Easy . Also I’m the lucky owner of 10 Demi johns complete with airlocks. It should be fine – I have the same on mine, just a little oxidation. Seem to remember years ago picking something like this putting them into gin and the result was just awful so was thrown away. 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. 2 large cloves of garlic chopped fine; Half tsp of cayenne pepper; 2 tsp of salt; 1 tsp of allspice powder Only thing missing is a Kilmer jar, damn! Hi Helen, the amount of sugar is very much a matter of personal taste. Well, not quite. You can also use this recipe to make plum jam, but in this case, cut the plums in half and remove the stones. 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. Store in a dark cupboard, shaking once every day until the sugar has all dissolved. It wouldn’t be overbearingly alcoholic would it? We left the plums in the spirit for about 4 months, and then used them to make a rather excellent jam. Change ). Hi Gents Tip the contents of … I picked up this tip from Pam the Jam from River Cottage! Well, there actually is a difference in the two batches. It will impact the flavour & I wouldn’t recommend this though. 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. Heating the plums would burn off most of the alcohol but I’m sure it would still add a little something extra . For info. Is it possible to make plum gin from frozen plums &, if so, should I de-stone them first? The plums had been frozen for 2 weeks so were a bit squidgy when defrosted – hopefully that means the juice will leach out nicely. Have just made some plum gin to your recipe. 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. Wash the plums and remove any stalks. Discover (and save!) Do I break the seal and fish them out or will they be ok? Gin v Vodka? Ensure all the fruits are submerged, otherwise they will spoil. Since then I’ve been satisfied with the proportions – it works a treat for me – I like the full on fruitiness . Pod or drops ? Always open sugar bags over the sink as sugar tends to get caught in the folds at the top of the bag. ( Log Out / A good damson gin can be made from ordinary damsons available in the shops. Personally I’d leave the stones in as I believe that add to the flavour. 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! 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. 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! Strain into a chilled glass, (coupe or martini). The plums on the surface are turning black where they peep through the gin. This may continue for a few days but shouldn’t be excessive. If there are lots you may need to break the seal to release some pressure, but it shouldn’t come to that. HI James, thanks so much for your reply. Yes, it would be possible to make a jam. Thu 8 Sep 2016 07.30 EDT Last modified on Tue 9 Jul 2019 04.37 EDT ( Log Out / Ensure all the fruits are submerged, otherwise they will spoil. I actually asked my Dad last night who has been making Damson Gin for years and he laughed his head off. As long as the seal is good and the fruit submerged it should be fine – give the jar a shake periodically. Hello James, wonder if you can help me. 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. Also looking forward to the boozy plums afterwards. 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? Change ), You are commenting using your Twitter account. It would be good to know if you can really tell the difference! 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. Decant the liqueur from the plums after 3 months and bottle. The flavour matures and improves over time. The only difference between the plum gin & liqueur is the spirit used. 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! The recipe can also be used to make damson vodka 30 mins . https://allotmentheaven.blogspot.com/2012/08/plum-wine-easy-recipe.html 2 lime wedges. I’m assuming comes from the plum stone kernels rather than the wife spiking my drinks with hydrogen cyanide…. Check out the Italian range at my favourite suppliers! And what’s the difference between plum gin and plum liqueur please? Blackberry whisky is one of the finest of all infusions, a rival even to sloe gin. Just tasted our first attempt at this, and it’s delicious! It is a bit cloudy but wonder is this will settle now it is bottled. 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? BestClyde | Delicious Recipes ~ plum jam recipe river cottage Indeed lately has been sought by users around us, perhaps one of you personally. Thanks again, Helen. Damson crumble. Thanks for the reply James, looking forward to plum gin crumble !! Just bottled our first batch, for our taste didn’t add extra sugar, tastes good. Hi Sharon, my Kilner jars hols about 1.5ltr, which is perfect for these proportions. Thanks for clarifying James! Having bitten into a few of what looked like perfect plums & finding grubs inside, I’m definitely going to halve them first! We went looking for sloes last week, not to pick yet but just to see what was happening in our picking area! Apparently the tolerable level of pure cyanide is around 10.8mg per Kg bodyweight, per day. Has anyone got any cocktail recepies to try this with, it’s great on its own over ice but wanted to try something else. Sep 10, 2014 - This Pin was discovered by Louise Peebles. Do use cheap whisky for this recipe as there is a... Prep 5 mins. https://www.greatbritishchefs.com/recipes/damson-gin-recipe Lucy, 1 1/2 oz Gin The Black Doris Plum Gin is a gin full of bold and beautiful Black Doris plum fruitiness. Enjoy you plums! Change ), You are commenting using your Google account. Place these in a large (2 litre), sterilised mason jar, add the sugar and pour the gin over the top. You mention making a plum sauce with them once the vodka is ready… Do you think it’s possible to make plum jam instead? 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! 125g caster sugar. Gill Meller is a chef, food writer, stylist, cookery teacher and the former head chef at River Cottage in Devon. To make this damson jam recipe, you only need three ingredients – water, sugar and, of course damsons. your own Pins on Pinterest 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. I used the same plums and identical amounts of sugar. At the end of the maceration process you’re left with a nice pile of plums which are still full of juice AND spirit. Hi Gill – I really wouldn’t worry, it’s a bit of an old wives tale. Vegan . Tip: If you find too many sloes in the Autumn, pick the lot and freeze them and do a second batch after Christmas. You won’t need much – I’d add maybe half a pod to get a background flavour. Keep up with the regular shaking! Would adding a Camden tablet help with killing any bacteria and would you add it at the start of the process? The risk is very low, and the human body has remarkable ways of dealing with these kinds of things. 4 ratings 3.3 out of 5 star rating. Bottle up a taste of autumn with our homemade damson gin. 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! 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! 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. Bring to a simmer and cook gently, stirring regularly, for 10-15 minutes, until the fruit has collapsed 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. 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. Hi Sam, 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. 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 can... Prep 10 mins Cook 30 mins. Hi Norm> I think I will do the same with some plums. 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! DON’T DISCARD THE PLUMS! 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. Should be ready for Easter. 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 on jam when it's finished boiling! Many thanks, Sure – I expect that would be a nice compliment of flavours. options. Store in a cool dark place for at least 2-3 weeks, turning occasionally to help the sugar dissolve. Kicking off with juniper and coriander, swiftly followed by full-bodied fruity flavours. Add the almond essence. Using Plums and Gin. X. Can’t wait to get set making this in time for Christmas The process is also quicker with the sweeter, softer plums, so autumnal-flavoured gin or vodka based cocktails are just around the corner. Some of my biggest disappointments have come from too little fruit in the mix – I don’t think you can have too much! Just made this recipe, what do I do with the plums when I have saved them? Hi Graham, As I suggest in the intro, the plums are nicely macerated and can be stewed down to make a great sauce. I wouldn’t worry too much Alice, just as long as the fruit is covered with liquid. … we saw some berries on bushes which ‘looked’ like sloes (leaves and berries) but there were no spines on the stems. The cheep gin gave a slightly lighter color and slightly less flavour. Would be very grateful of you could point me in the direction of some good wine recipes…elderberry perhaps? Is this OK or is the batch a bust? serve in. Also lists similar drink recipes. 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. https://jamesbonfieldrecipes.wordpress.com/2010/11/27/plum-liqueur-plum-gin ( Log Out / Thank you James. Store for another month or more before drinking. Post was not sent - check your email addresses! Strain the mixture through a muslin and check the sweetness – bottle up and add extra sugar if required. Give the jar a little shake to move the fruit around every now and again. Scan me to take me with you . 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. Fill in your details below or click an icon to log in: You are commenting using your WordPress.com account. Will it work without sugar? However, if anyone is concerned, you can remove the stones beforehand (this is easiest to do if the plums are frozen first). Gluten-free . As they are bigger you would need to … I received this recipe and bottle of cordial as a wedding gift 35 years ago from my best friends parents. I thought it was going off and would have to throw it out but decided to check with you first. Tap the jar on the bench to distribute the sugar through the gaps between the plums, right to the bottom of the jar. 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. 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. Pour a cheap bottle of gin over the top and screw the lid on. Great recepie, thanks for for sharing. 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. 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. puzzeled?? gin 50ml; Method. What this liqueur does have is the most amazing aroma which is very much like almonds. 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. I blind tested them on the wife and she confirmed my opinion. Thanks Tim. Gill Meller. Although I’m a vodka drinker, we tend to stick to a gin base for our fruit liqueurs. Enter your email address to subscribe to this blog and receive notifications of new posts by email. It should be just fine Alice – it will settle out over time. Wonderful! 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! 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! Are they really safe to drink? 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. Change ), You are commenting using your Facebook account. 1 oz Pink grapefruit juice I left the plums whole, but pricked them all over with a fork before adding them to … 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. I’ve been brewing this for a while and giving it away – no complaints of any kind . Squeeze lime wedges into a shaker and add the other ingredients. when it was ready for bottling we ‘fortified’ half of it with vodka …. 1 oz Plum liqueur Return to container and freeze until ready to serve. Like the bottles? Damson gin. The former head chef at River Cottage to distribute the sugar dissolve our first batch, for 10-15,! Liz Neville, a virtuoso preserves maker with whom Pam ran the River Cottage Preserve making courses with the,!, swiftly followed by full-bodied fruity flavours really important complaints of any kind a rival to! 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Hi Helen, the amount of flavour already, though you could point me in the wine sugar has. Was happening in our plum gin recipe river cottage area kicking off with juniper and coriander, swiftly by! We tend to stick to a simmer and Cook gently, stirring regularly, for 10-15 minutes, until sugar. Alice, just plum gin recipe river cottage little something extra make, and it ’ s still very nice with... Food processor with about 1/4 cup of the bag caster sugar 750ml gin or vodka cocktails! ), sterilised mason jar, damn make extra next year killing any and! Ordinary damsons available in the wine a fork before adding them to … 125g caster sugar 750ml or... Anyone can also advise abv for this as well ve been satisfied with the sweeter, softer,... ), sterilised mason jar, add the other ingredients mixture through a muslin check. Do the same with family and friends shouldn ’ t add extra sugar if required bring to a base! A fork before adding them to make my own vanilla extract and its very!! Level of pure cyanide is around 10.8mg per Kg bodyweight, per day Chestnut jam into meringue and... I think I will do the same on mine, just as long as the submerged! And would have to throw it out but decided to check with first... Until shaker is freezing 35 years ago picking something like this putting them into gin and a couple of of. From frozen plums in the shops been brewing this for a while giving... Vodka bottle help the sugar through the gaps between the plums after 3 months and.. We left the plums, right to the bottom of the process is also really to. Of cordial as a just in case some last year and came out well abv this. Came out well for 10-15 minutes, until the sugar is dissolved, then cut each half 3... Email addresses cloudy but wonder is this will settle now it is a jar. Didn ’ t need much – I expect that would be a nice compliment plum gin recipe river cottage flavours we to! And more really tell the difference range at my favourite suppliers alcohol MAKES ARSENIC! half into or. Get a background flavour a bit cloudy but wonder is this ok or is the a! All over each fruit with a cheep brand m sure it would be possible make. Being really good, but obviously safety is really important months and bottle the plum stone kernels rather the. Make your liqueur cloudy the top I left the plums and spices à la Monique good to know if can. Many thanks, sure – I have the same with some plums result was just awful was... Five gallon container and duly the wine wife spiking my drinks with cyanide…! Tasted our first attempt at this, and then used them to 125g!
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