3 pounds (7 cups) fresh purple plums, halved and pitted
4 cups sugar
1 quart (4 cups) gin
In screw top jar, mix all ingredients. Cover tightly. Invert jar; let stand 24 hours. Turn jar upright. Let stand 24 hours. Repeat turning until sugar is dissolved.
Store in dark, cool place for two months. Strain through cheesecloth into decanters. Cover.
Makes 8 cups.