If you are so lucky as to have an abundance of plums and don’t know what to do with them all, I say, drown them in booze. We had a few from a tree at my childhood home, and they were getting overripe, suggestive of ginny plums anyway. Might as well push them in.
Plum liqueur is an astonishingly simple way to preserve a glut of fruit from late summer throughout the year. Choose an extremely clean, wide-mouthed mason jar, inexpensive vodka or gin, and sugar. Wash the plums, prick them all over with a fork and fill the jar. Sprinkle over a cupful of sugar; pour the booze over to submerge the plums. Seal the jar. I turn my jars of boozy plums now and then for a week or so. Taste the infusion in a couple of months; add more sugar if needed. I like to leave the fruit infusing for at least three months before we start tippling!
This little recipe featured in last autumn’s newsletter.