Not finished it and I made it up as I went along. My method has been:

Stew honey/water/plums and strain. Stewed to the point the plums easily pop so the juices should be extracted fairly well. Pour the liquid into a demijohn and add yeast, airlock on and let it ferment. It mostly finished fermenting in about a week, giving it a bit longer to clear up somewhat. Not going for fully transparent but I would rather just some haze instead of being nearly opaque.

Ideally use a hydrometer to measure how much sugar is in it if you are new to brewing, too much sugar and the yeast may struggle, too little and it will barely ferment at all. Or there are calculators online if you have an idea roughly how much sugar your ingredients have.

Demijohns and airlocks are nice to use, but you can get away with a plastic bottle with the lid slightly loose to let air escape. Just make sure it isn't completely sealed as air must be able to escape to prevent it bursting and making a mess.

If you have equipment to press the fruit for juice, I would consider trying that and adding honey to the fruit juice. If going for stewing, probably start with water and add honey after straining it, I had already mixed them from a previous experiment so I just went with adding the fruit there.