Plum Shrub

Preparation info
    • Difficulty


Appears in
The Complete Book of Home Preserving

By Mary Norwak

Published 1978

  • About


  • 4 lb/2 kg eating plums
  • lb/1


Wipe the plums and prick them well. Half-fill preserving jars with the fruit and divide sugar and lemon rinds between the jars. Fill up with rum and seal tightly. Leave for 12 weeks, shaking occasionally. Filter into bottles. The flavour is improved if 4 plum kernels are added to each preserving jar.