I was gifted about 5 pounds of these little Mirabelle plums (and a few similarly sized red plums to round it out) by my friend, affectionately known as Yoga Matt (and volunteer at Hesperian). I immediately started scheming how to make plum liqueur (similar to Nocino which I make annually at the end of June). Admittedly, I also love plum jam. I've never made Mirabelle plum jam before and they seemed sweeter that the usual plums I get. I modified David Leibovitz's recipe to be a little less sweet.
Little Mirabelle plumsPitted these little guys with the cherry pitter. The pits got stuck and you had to push it out backwards with your finger but still much faster than pitting them with a knife.A little water, a little sugar and a little time and you have jam.Two little 6oz. jars with 1 pound of plums left for tomorrow night.Prep for a water, Cachaça, and sugar ferment/extraction. Next time I think I'd use the clear variety of Cachaça.Here are the plums starting to ferment. Now to keep them cool and going for a few months then we will have a sweet plum liqueur.
