Bubbe's Plum Brandy Recipe

• 4 lb Italian prune plums
• 5 lb Sugar
• 1 bot whiskey

1. A sweet liqueur for drinking or possibly serving over ice cream or possibly fruit.
2. Rinse the plums (don't scrub away the white bloom) and cut out the pits.
3. Place in a large crock or possibly one or possibly more large jars.
4. Pour in as much of the sugar as the container can hold.
5. Cover loosely (I believe the traditional cover is several layers of cheesecloth but I've done fine with a regular lid which is left unscrewed) and let it ferment at room temperature for six weeks.
6. As the mix liquefies keep adding sugar till it is used up.
7. Strain the liquid (reserving the pulp) and mix it with the whiskey and bottle it up.
8. My grandmother always used a cheap whiskey and allowed the mix to age in the bottle for many months.
9. However, using a good whiskey makes it drinkable right away-especially important for the first batch.
10. It keeps indefinitely-if you make sufficient.
11. Yield: about 4 or possibly 5 qts-depends on plums and fermentation.

italian prune plums, sugar, whiskey

Taken from cookeatshare.com/recipes/bubbe-s-plum-brandy-94404 (may not work)