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Prep: Sterilize the container by cleaning with boiling water.
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Pat dry well so there is no moisture.
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*The results won't be as good if there's moisture left inside.
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For extra measure, you could additionally clean with 45% proof alcoho (I used brandy).
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Wet a clean kitchen towel and wipe insides.
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Soak the plums: Soak the plums for 2-4 hours to remove the astringency.
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Sort the plums: Wash the soaked plums in running water and discard the ones with bruises.
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Drain in a sieve and wipe each one carefully with a clean kitchen towel.
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*If you have time, let dry on top of a kitchen towel.
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Remove the stems with a toothpick.
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Layer the plums with rock sugar and repeat.
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Carefully pour in the brandy and screw the lid on tight.
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Storage: Store in a cool and dark place.
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Swish the contents of the jar a few times every month and keep for at least a year before enjoying.
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Drinking: You could drink it after half a year, but the flavor will mellow out after a year.
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This photo shows the batch I made this year.
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This is the batch I made with brandy in 2013.
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The flavor has mellowed and the color has darkened to a rich brown.
