Plum liqueur

    1 hour

    Use up any excess plums you have in the summer to make this delicious liqueur for Christmas gifts. Or keep it all for yourself!

    90 people made this

    Serves: 80 

    • 3.8kg ripe plums, pitted and cut into eighths
    • 650g caster sugar, divided
    • 700ml good quality vodka
    • 1 1/2 tablespoons vanilla extract, divided
    • Peel from one orange, cut into slices, divided

    Prep:1hr  ›  Ready in:1hr 

    1. Layer half the plums into the bottom of a very large wideneck jar with a lid, pressing the plums down as tightly as possible. Pour half the sugar over the plums, then half the vodka over the sugar. Sprinkle on half the vanilla extract, and place about half the orange peel pieces into the jar. Layer the rest of the plums into the jar, pressing them down, and top them with the remaining sugar, vodka, vanilla extract and orange peel pieces. Screw on the jar lid.
    2. Using an unscented candle, drip a coating of wax around the jar lid to prevent leaking. Cover the jar with a dark-coloured towel. Place the jar on its side in a dark, cool place, and turn the jar every day for 21 days, replacing the towel to keep out light.
    3. After 21 days, strain out the liqueur from the plums and peel with a fine sieve lined with muslin cloth, and bottle the liqueur in attractive bottles with tight-fitting lids.

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    Reviews in English (3)


    This came out really delicious! The vanilla flavor and the sugar make it really sweet so much that the vodka taste almost disappears.  -  21 Sep 2010  (Review from Allrecipes US | Canada)


    Mine came out on the sweet side. I'm not sure if this is due to the type of plums I used or the amount of sugar in this recipe. Guess I'll have to try again next year . Very good in plumtinis.  -  15 Oct 2011  (Review from Allrecipes US | Canada)


    I made this recipe following the instructions exactly. I also made another batch with less sugar. I did not use wax to seal the jars--I used regular mason jar lids, and I stored the jars in a cool dark place, shaking every week or so to combine ingredients. The results were very good. We enjoyed the lower sugar batch more than the full sugar one. The low sugar liqueur was plummier. I think the syrupy batch would make a good topping for dessert.  -  26 Nov 2014  (Review from Allrecipes US | Canada)