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Food & Drink | Plum Gin Recipe

Can you believe it’s the time of year we start seeing Autumnal fruits coming into season? Plums are appearing and with that comes our annual tradition of making a gently spiced plum gin. It takes three months of waiting patiently before you can sip the ruby coloured nectar which is delicious on its own or with a plain tonic with a few juniper berries scattered across it, so now is the time to start the process ready for Christmas gatherings and cosying in front of log fires.

Ingredients

  • 1 litre of gin (we use this one)
  • 1kg of plums (we have also used damsons in the past with equally good results)
  • 250g of caster sugar
  • A large pinch of cardamom pods slightly bashed (we use these)
  • A large pinch of juniper berries (we use the Daylesford ones which don’t seem to be available at the moment but these also work)
  • Other additions you could try adding are orange peel, star anise, a cinnamon stick or some fresh sliced ginger

Method

  1. Sterilise a large Kilner jar (we use this one year after year), wash the plums and measure out the ingredients
  2. Get a clean fork and pricks the plums all over to release the juices into the gin.
  3. Add all the ingredients to the jar, putting the gin in last. Seal the jar and give it a good shake then store in a cool, dry place (ours goes into a utility room cupboard).
  4. For the next week, shake the jar on a daily basis to help dissolve the sugar.
  5. Now the hard bit, leave it alone for three months.
  6. After three months, strain the gin through a muslin into a jug. We use this set which can be used for the rhubarb gin recipe which you can find here.
  7. Pour the gin into bottles which have been sterilised and seal ready to enjoy or give as gifts.
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