Plum Shrub from The Complete Book of Home Preserving by Mary Norwak
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 occasi...
Login or Signup to bookmark recipes from your favorite sites, build shopping lists, and create your own recipes. For the cooking instructions, visit the original recipe at app.ckbk.com.
Cooking tools:
- Mason jar
- Fork
- Fine-mesh sieve
- Cheesecloth
- Bottle
- Peeler
Ingredients
- Rum
- Rind of 3 lemons
- 2¼ lb/1 kg sugar
- 4 lb/2 kg eating plums
Ready to cook this?
Turn these ingredients into a shopping list you can check off as you shop.
Free account required. Already a member? You can sign in on the next step.
More dinner inspiration, straight to your inbox
Get recipes worth saving and practical cooking tips. No account needed.
More Like This
Raspberry or Strawberry Shrub from The Complete Book of Home Preserving by Mary Norwak
app.ckbk.com
Plum Jam from The Complete Book of Home Preserving by Mary Norwak
app.ckbk.com
Freezer Plum Jam from The Complete Book of Home Preserving by Mary Norwak
app.ckbk.com
Plum Sauce from The Complete Book of Home Preserving by Mary Norwak
app.ckbk.com
Plum and Apple Butter from The Complete Book of Home Preserving by Mary Norwak
app.ckbk.com
Pickled Plums from The Complete Book of Home Preserving by Mary Norwak
app.ckbk.com
Plum Chutney from The Complete Book of Home Preserving by Mary Norwak
app.ckbk.com
Lemon Jelly from The Complete Book of Home Preserving by Mary Norwak
app.ckbk.com