How Do I Make Japanese Plum Seed Amaretto? Like This!
I have recently discovered the versatility of the Japanese Plum tree, from Japanese Plum jellies and jams to Japanese Plum leaf tea. Now, I am figuring out how to make Japanese Plum Seed Amaretto!
When I posted the stories about the jams and tea, a friend commented with a link to a recipe for Japanese Plum Seed Amaretto, and the hardest part of the recipe is waiting for it to ripen (brew? ferment? cook?)!
Japanese Plums are plentiful here and, since I’ve posted the stories (see link above and below), so many of my friends have commented with “we’ve got a tree in our yard, come pick as many as you’d like” or “my neighbor has one of those trees”.
One thing more plentiful than Japanese Plums are the Japanese Plum Seeds.
Each Japanese Plum has more than one seed inside – I’ve found as many as 7 in one plum!
The ingredients for the Amaretto are simple: seeds, grain alcohol, lemon peel, vanilla bean, and sugar/simple syrup. That’s it! Oh, and time. Lots of time!
This recipe calls for putting the ingredients together in a glass jar and setting it in the sun for 4 weeks, then adding the sugar or simple syrup, and allowing it to sit for another 2 weeks. Another recipe called for putting the ingredients into a jar and putting it in a dark cabinet or basement for 4-6 months!
Anyway, I will report back when this Amaretto is finished brewing/fermenting/cooking/melding!
The ingredients for the Amaretto are simple: seeds, grain alcohol, lemon peel, vanilla bean, and sugar/simple syrup. That's it! Oh, and time. Lots of time!
Anne Marie and Dan Lodholz // September 17, 2014
5 cups sugar, divided
3½ cups plus
2 Tbsp. water, divided
4½ cups vodka
1½ cups brandy
½ cup roasted peach seeds
½ cup peach pits pieces (remains of broken pits from removing seeds)
3/8 cup chopped raw almonds
2 Tbsp. anise seed
2 Tbsp. fennel seed
½ cup cherries, pitted and chopped
½ cup peach slices and scraps
½ cup apricot chunks
4 whole cloves
1 Tbsp. mint leaves
2 allspice berries or ¼ tsp. ground allspice Almond extract
• To make the double simple syrup, bring 1½ cups water to a boil in a heavy saucepan and slowly whisk in 3 cups sugar until it is dissolved. Once the liquid is completely clear, remove from heat and let cool. Store the simple syrup, covered, in the refrigerator up to 6 weeks.
• To make the caramel simple syrup, bring 2 cups water to just below a boil in pot over high heat. Meanwhile, pour 2 cups sugar and 2 tablespoons water into a heavy saucepan over medium-high heat. Gently swirl the saucepan until the water is incorporated into the sugar and it begins to turn an almond color, about 3 to 5 minutes. Remove from heat and carefully whisk in the almost-boiling water until well incorporated (Use caution, as the mixture will steam.). Remove from heat, pour into a container with a lid and let cool. Store the caramel simple syrup, covered, in the refrigerator 4 to 6 weeks.
• To make the amaretto, pour the vodka, brandy, peach seeds, peach pit pieces, almonds, anise seed, fennel seed, cherries, peach slices and scraps, apricot chunks, cloves, mint and allspice into a large pitcher. Mix and then divide the mixture evenly between 2 quart-sized mason jars. Seal and shake.
• Store the jars in a cabinet for 4 weeks, shaking every couple days to agitate the ingredients. After 3 weeks, open the jars and smash the fruit with a wooden spoon. Seal again and place back in the cabinet. Let the jars rest the last 4 to 5 days of maceration so the ingredients can settle.
• Line a fine mesh strainer with several layers of cheesecloth and pour the liqueur through the strainer into a large pitcher. Discard the solids.
• To bottle, mix 1 cup amaretto liqueur with ½ cup double simple syrup, ¼ cup caramel syrup and 1 teaspoon almond extract. Pour into clean mason jars and serve with additional syrup.