Recipe may be prepared in one 2 quart jar or divided into two 1 quart jars. Sterilize whichever size you prefer to use and have ready.

Wash and pit plums. Do not leave pits in fruit; plum pits are bitter and may be toxic. Cut fruit away from pits if necessary. Put fruit in bottom of jar(s). Add sugar and liquors. Screw on lid(s). Shake vigorously: it will look like an adult snow globe. Label and date jar(s). Store in dry, cool, dark place for at least two months, shaking occasionally to help sugar dissolve.

Liqueur will be ready to in drink in 2 months. Fruit may be strained out or left in jar so long as it is below alcohol level. Over time, liqueur will turn a soft pink.

Note: Henry’s recipe calls for 2 1/4 cups sugar. I prefer less sugar in my recipes, but feel free to increase amounts. She also suggests using superfine sugar if you wish. You may purchase this, or make your own by grinding regular white sugar in a spice grinder or food processor. It will dissolve faster.