My Mom'S Plum Brandy

1. 1

   Rinse the plums (do not scrub away the white bloom) and cut out the pits.

2. 2

   Place in a large crock or one or more large jars.

3. 3

   Pour in as much of the sugar as the container can hold.

4. 4

   Cover loosely (I believe the traditional cover is several layers of cheesecloth but I've done fine with a regular lid that is left unscrewed) and let it ferment at room temperature for six weeks.

5. 5

   As the mixture liquefies keep adding sugar until it is used up.

6. 6

   Strain the liquid (reserving the pulp) and mix it with the whiskey and bottle it up.

7. 7

   My mother always uses a cheap whiskey and allowed the mixture to age in the bottle for many months.

8. 8

   However, using a good whiskey makes it drinkable right away--especially important for the first batch.

9. 9

   It keeps indefinitely--if you make enough.

* Per serving · 4 servings · Values may vary.

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