Damson Plum Liquor (recipe follows)

There was an ad in our local paper, from the same orchard where I got my cherries, for rambo apples and damson plums. I looked up damson plums on the internet and found they make a great jam and liquor. The rambo apples are good for pies, jelly, and drying.

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I definitely wanted more apples for making apple chips. They went so fast last year and I didn't make a whole lot of them, so this time, I got a whole bushel that will be just for apple chips. The rambos were only $9 a bushel so that's a great deal! This also breaks up some of the labor of peeling hundreds of apples all at once for applesauce and chips. The apples I use for applesauce are not ready yet, so this is nice to only work on making chips.

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I am intrigued by the idea of making damson plum liquor, and at 80 cents a pound, I thought it would be worth a try. I bought 25 pounds worth of plums, some for making liquor and some for jam.

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I am not a big drinker. In college, I went to my fair share of parties and night clubs, and I did the whole party-hearty thing, but now, I just like the occasional wine and a swig of the "hard stuff" when I feel rough around the edges. I have always liked fruity flavors, so I enjoy sangria and margaritas and such, and I really like the strawberry wine we made last year, so I think (and hope) the damson plum liquor will be something I like.

I found 2 different recipes on the internet for damson liquor. I am trying both. They are basically the same, except one uses more plums and more sugar, but less alcohol.

Recipe 1:

1 quart of damson plums (it didn't specify, but I halved and pitted them)
1 1/2 pound of sugar
375 ml vodka or gin (I used vodka)

Combine ingredients and pour into a gallon jar. Keep lid loose for fermentation. Stir weekly for 6 to 8 weeks until sugar is dissolved. Should be ready by December.


Recipe 2:

1 pound of damson plums, pitted ( I halved them and pitted them)
1 pound of sugar
1 quart of gin or vodka (I used gin)

Combine ingredients and pour into gallon jar. Stir weekly. Should be ready in 3 months. (Didn't specify, but I'm keeping lid on this loose as well)


I'll be keeping these in a cool dark place, the heat and humidity will spoil the fruit and I don't want that to happen. Hopefully this turns out yummy and I'll let you know how it tastes.

Now, I need to get started on peeling and slicing a batch of apples for the dehydrator. If I get it in tonight, they'll be dry by morning and ready for another batch!