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1 week


  • fresh plums
  • sugar
  • cinnamon
  • optional: cloves
  • Rum

Fill the required jars with plums (to get quantity required).
Remove the plums from the jars and add to a pot.
Cover the plums with water and bring to a boil then simmer for 10 minutes.
Remove plums from water and weigh them, this is to determine the amount of sugar.
The brown or white sugar should equal about half the weight of the plums.
Add the plums to the jars then add the sugar as well as a teaspoon of cinnamon.

You can also add 2 or 3 whole cloves if desired.
Wash the sugar down with a little of the water that the plums were boiled in, up to half way in the jar.
Close the jar with the lid and shake the jar to dissolve the sugar.
Lastly top up the jar with dark Rum (I used Redheart Rum)
Close the jar again and shake to mix.
Store a week or longer before serving.
Serve the plums in a bowl, add any ice cream and pour some of the syrup over the ice cream.

Recipe and photo:  Peter Ricken

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