Brandied Wild Plums

My friend Jim picked some wild plums from his farm.  They’re a lot like regular plums but much smaller and more tart.  I thought it would be interesting to soak in brandy with amaretto.  We’ll see in two weeks if it was successful.

Brandied Wild Plums

1 1/2 pounds Wild Plums

2 cups Brandy

1 cup Water

2 oz Amaretto

3/4 cup Brown Sugar

2 large strips Orange Peel

1 Cinnamon Stick

4 All Spice Berries

2 dahes of Bitters

1.  Sterilize two mason jars and lids.  I like to wash and bake for 15 minutes in the oven.  Fill both with wild plums.

2.  In a small pot, add brandy, water, cinnamon stick, orange peel, bitters, amaretto and all spice and bring to a light simmer on medium.  Cook for about 10 minutes.  Take care not to flambe since it’s mostly alcohol.

3.  Fill mason jars with brandy.  I did not include cinnamon stick or orange peel since there wasn’t much room left.  Close lid and store in cool area for a minimum of two weeks.

 

Cleaned and stemmed.

Cleaned and stemmed.

Add remaining ingredients to a pot and bring to a boil.

Add remaining ingredients to a pot and bring to a boil.

Watch closely or it will flambe.  Not a big deal if it does but you can burn hair.

Watch closely or it will flambe. Not a big deal if it does but you can burn hair.

Add plum to jar and then fill with brandy.

Add plum to jar and then fill with brandy.

Store a minimum of two weeks in a dry cool place.

Store a minimum of two weeks in a dry cool place.  The pits have not been removed since it was too difficult.