I had searched for simple recipes for plum brandy. I settled on this one with some tweaks of my own. Using 70cl of basics brandy, a couple of pounds of purple plums have been steeped with dark brown sugar. I have added three star anais across the two containers along with two centimetres of fresh root ginger and cassia bark.
Think the first jar may be a bit skewed. There were a few layers of plums and only 20 cl-ish of brandy. I underestimated the juice from the plums. The recipes all suggest that the plums should be removed after three months. I’m hoping that they will disintegrate.
Experimenting with the jam pan again. This time it’s apple and plum. With additions of ginger and black cardomom. I did think at one stage that it was wasn’t very pink. So i did add some blackberries.
Everything was piled into the pan, and stewed. The apples took a lot mashing actually, I didn’t anticipate that.
I have used equal quantities of fruit and sugar to keep a balance. With the juice of half a Lemon per pound. I simply cannot get the stuff to reach setting point, but it does in the jar.
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horticultural 'obbit 