You Will Need

  • Damson plums (enough to fill your jar)
  • Preserving jar(s) and lid(s)
  • Sugar (1 cup per litre of plums)
  • Gin (cheap is fine!)


It’s easy to steep the small, sour, purple fruit of ‘Damson’ plums (and other small stonefruit, such as cherries) in booze.

  1. Just wipe their skins clean, prick them once with a kebab stick, and pack into large glass preserving jars.
  2. For every litre jar of plums, add up to 1 cup sugar (just shake it into the jar to fill up the gaps between the plums).
  3. Then top up with cheap gin.
  4. Steep for at least three months, shaking every few days until all the sugar has dissolved.
  5. After six months or so, strain and taste. If the liqueur isn’t smooth enough for your liking, add a little extra sugar syrup. Then devour the wrinkly plums: they’re wonderful served with a creamy rice pudding for a decadent dessert, or on your winter porridge, or drained, patted dry and dipped in melted chocolate for homemade truffles.

Thanks to for this delicious recipe