Step 1

Sterilise your Kilner Jar, wash your plums and measure out your ingredients.

Step 2

Get a clean fork and stab your plums all over, this will release all the juices into the Gin. Any plums that look a little ropey throw away, we want to avoid excess nasty bacteria.

Step 3

Now add all the ingredients to the jar and give it a shake and seal - place in a cool, dry and dark cupboard.

Step 4

For the next week, shake on a daily basis to dissolve the sugar and then leave alone for at least 3 months. Should be perfect for Christmas. If you want to make more, just double all the ingredients.

Step 5

After three months and you were good at sterilising you'll have some kick ass plum gin. Just look how much the colour changes and I promise you, this goes in to the flavour.

Step 6

You'll need to filter the sediment out, I used a jar with a tap and ran it through clean muslin into a pan.

Step 7

More sterilising, hopefully you had the sense to keep some old gin bottles, or any bottle, in anticipation of this day - make sure they are ultra clean. Fill em up and cap it off. You might want to sellotape the lids, as if they were bought from a shop - further fermentation could force the them off.

Step 8

My homemade Plum Gin made great Christmas gifts - not all of it though...

Step 9

Thank you England