Boozy fruit

Boozy fruit
  • Quantities according to size and number of jars:
  • Kilner or Mason jars
  • high-proof spririts of your choice
  • stone fruits of your choice
  • white sugar
  1. First, select fruit and booze.
  2. Cherries are good in gin, apricots and plums like brandy, and nectarines go well with vodka.
  3. To sterilise jars, preheat oven to 180C/Gas 4.
  4. Wash jars and lids in hot soapy water.
  5. While still wet, stand upside down on a roasting tray, place in oven for 15 mins.
  6. Meanwhile, stone and quarter/halve fruit depending on size.
  7. Leave cherries (if using) whole.
  8. Fill each jar with fruit and pour sugar over until it comes about ¼ way up the jar.
  9. Top with your chosen spirit, leaving 1cm clear at the top.
  10. Seal jar and gently invert a few times to allow the sugar and liquid to mix.
  11. Put away in a cool, dark place for 3-4 weeks.
  12. Delicious served over muffins, on clafoutis, or with cream, your friends will be delighted to receive these jars as presents, tied with ribbon.
  13. Once opened, the fruit should be eaten within 2-3 days.


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