Conserving plums in alcohol

Hola!

I was thinking about conserving this plums from this season in some alcohol (19%) for christmas and making it into a sort of jam/chutney. As I want to boil down/reducing the jam in christmas, and then add some fresh alcohol (both to give it some alcohol flavour after reducing it, and also to make it easier to control the alcohol flavour for the final product). So I thought it would be best to use as little alcohol (now) as possible, by blending the plums, add some alcohol and then put the mix into a sealed and vacuumed bag (for storing). So my questions are:

1. Does this seem like a good approach?
2. How much alcohol (19%) do I have to add, relative to plums, so it won't rot or something like that?
3. Should I store it in the fridge or room tempered?

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Comments

tshewman

I would tend to consider a vinegar (eg balsamic) salt and sugar and perhaps add a reduced alcohol ( you will end up cooking off the alcohol anyway). Have done similar things with figs and it works well. Store in fridge.

johG_241326

Thanks for the advice, Todd!
Did you blend the figs before conserving it, or did you just cut them into chunks?

tangma27

You should try looking into how umeboshi is made! I don't know too much about alcohol preserves but some recipes do call for a specific high proof alcohol for umeboshi. All recipes require the plums to be salted..I think the lowest i've seen is around 6% but i can't really remember. cheers!

matthewmicahhall

My apologies if I am misreading your question, but what is preventing you from making the plums into jam right now? I can understand if you want to preserve in alcohol to keep your future options open, but a properly made jam should be shelf stable long past Christmas, With that said, preserving in alcohol is a perfectly acceptable option. You might look at a traditional German preparation called rumtopf for inspiration. Please let us know how it turns out.

tshewman

Hi johG, My apologies, thought I responded. I cut them into chunks. Doing a puree with figs requires allot of liquid (they really like to stick to the blade). Makes great Xmas gifts BTW.

Francois_346702

Hi there,

My grandma used to do that every year in Belgium. With blue plums. Basically, she would to a rather liquid syrup based on red wine vinegar, spices (like cinamon, for example), water and sugar. She would just poor the plums and let them soak in the hot syrup, then transfer to a jar and leave it in a cool dark place for a week. She would then filter the syrup, eat again, and poor it back in the plums. Do that 3-4 times (the syrup would be thicker and thicker at each step) then transfer into final jar. She leaves the plums full, as the seed contributes to thicken the syrup (lots of pectin in it).

Ciao

Jannifer_Johnson_907830

I'd like to recommend some good gluten free vodka, Krol. I tried conserving plums in it and the taste was amazing.

brian_martin2001

@Lorraine_Esterling_1040639 @Nell_Welch_345007 #SPAM