This recipe can be done on nearly any scale from 1 qt. to 4qt. (I've never seen a mason jar more than 1 gallon), and two bottles of dark rum will normally yield about five bottles of liqueur.
- 4 quarts plums
- 4 cups sugar
- 3 cups dark rum
Take a 4 quart mason jar, and fill it with plums that have been washed and quartered. Add 4 cups of sugar and three cups of dark rum.
Store the jar on its side, turning once every day for 16 days to get the sugar to dissolve. After 16 days, filter out the fruit bits (I recommend using a knee-high nylon stocking, as it can be suspended for a few days to get every last drop out), and bottle.
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