Plum Port
1 gallon boiling water. 4lb plums. 4lb sugar.
Does not need yeast.
Best made with plums that have a good bloom on them (also made from damsons, bullaces + all dark-skinned plums).
Pour the boiling water over the plums Cover + leave for 24 hours. Next day, using your hands, squeeze the fruit which will now be soft. Stir liquor well and cover. Stir daily for 5 days. Using a colander and 4 thicknesses of muslin, or a jelly bag, strain the liquor into a bowl or bucket. Stir in the sugar. Pour into jars and stand in a warm place. Proceed from Fermentation.