Plum Brandy
 
Prep time
Total time
 
The measurements after each ingredient are for a single quart jar.
Author:
Recipe type: Beverages
Serves: For 12 quart jars
Ingredients
  • 15 pounds Italian prune plums, cleaned and scored on 4 sides (1¼ pounds)
  • 9 cups sugar (3/4 cup)
  • 6 cinnamon sticks, broken in half (1/2 stick)
  • 12 strips of lemon zest (from 2 lemons) (1 strip)
  • 2 "handles" (1.75 ML bottles) of Everclear (grain alcohol), or vodka (about 2 cups)
Instructions
  1. Pack the plums into the clean jars and add ¾ cup sugar, ½ of a cinnamon stick, and a lemon peel to each jar. Pour the Everclear over the fruit, close, and shake to bring any air to the top. Open the jars and fill completely with Everclear. Clean rims, cap tightly, and place on a rimmed baking sheet.
  2. Store in a cool, dark, place. Turn jars over each day until the sugar has completely dissolved, about 1-2 weeks, then store upright for 90 days to complete the fermentation. After 90 days, strain out solids, then strain the brandy through a coffee filter to remove any sediment. Store in pretty bottles.
Notes
This was adapted from the Washington Post:

(adapted from http://www.washingtonpost.com/pb/recipes/slivovitz/12933/)
Recipe by Cooking With Michele® at https://cookingwithmichele.com/2014/09/plum-brandy/