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It depends on the location and variety of plum, but most are ready to harvest after mid-summer. The plums will become soft to the touch and the it will be sweet to taste. They can be harvested early and left to ripen on the counter.
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This is the second year I have made it. Last year it turned out very good. I use Damsum Plums, they are a small and very tart plum. Also used for making jam, although I have never tried. Ingredients: 150 Damsum Plums 150 Sugar cubes Fifth of Gin Pint of Vodka Score the skin of plums, and place in large Glass jar with sugar. pour Gin on top. Lightly place cap on jar, do not screw on. Plums will sink, then float in a few weeks, then sink again in 2-3 months. Stir every few weeks to mix in sugar. The liqour is done when the plums return sunk position. Strain plums out, keeping liqour. Cut with Pint of vodka, and Enjoy. This is the second year I have made it. Last year it turned out very good. I use Damsum Plums, they are a small and very tart plum. Also used for making jam, although I have never tried. Ingredients: 150 Damsum Plums 150 Sugar cubes Fifth of Gin Pint of Vodka Score the skin of plums, and place in large Glass jar with sugar. pour Gin on top. Lightly place cap on jar, do not screw on. Plums will sink, then float in a few weeks, then sink again in 2-3 months. Stir every few weeks to mix in sugar. The liqour is done when the plums return sunk position. Strain plums out, keeping liqour. Cut with Pint of vodka, and Enjoy.
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