Summary

Ingredients

• 500 g plum (s), fresh or straiht from the jar
• 100 ml juice (plum juice)
• 700 ml grain
• 300 g suar
• 2 cinnamon stick (s)
• 2 vanilla pod (s)
• 0.33 teaspoon, leveled gingerbread spice

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Instructions

1. Put everything together in a large, tightly sealable jar. Stone and halve the fresh plums beforehand. Cut open the vanilla pods and scrape out the pulp, add both.
2. Let the jar stand at room temperature for 5 - 6 weeks and shake occasionally. Then strain through a tea towel and fill into bottles.