Plum Shrub

Preparation info

    • Difficulty

      Easy

Appears in

The Complete Book of Home Preserving

The Complete Book of Home Preserving

By Mary Norwak

Published 1978

  • About

Ingredients

  • 4 lb/2 kg eating plums
  • lb/1

Method

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.