Plum Shrub

Rate this recipe

Preparation info

    • Difficulty


Appears in

The Complete Book of Home Preserving

The Complete Book of Home Preserving

By Mary Norwak

Published 1978

  • About


  • 4 lb/2 kg eating plums
  • 2ΒΌ lb/1 kg sugar
  • Rind of 3 lemons
  • Rum


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.

Part of