Plum & Rum Preserves

Serves: 5 half pints


  • 1/4 cups grated lemon peel
  • 1 cup dark rum
  • 2½ pounds red or black plums, thinly sliced
  • 2½ cups granulated sugar
  • Juice of one small lemon
  • 1 teaspoon cinnamon


1. Com­bine grated cit­ron and rum in a small bowl. Cover and set aside to soak while the plums mac­er­ate.

2. Toss sliced plums, sugar, lemon juice and cin­na­mon to­gether in a large, non­re­ac­tive bowl. Cover and trans­fer to re­frig­er­a­tor to mac­er­ate at least 6 hours, or overnight.

3. In a large non­re­ac­tive pot over medium-high heat, com­bine plum mix­ture and soft­ened cit­ron along with rum it was soak­ing in. Bring to a boil. Lower heat and sim­mer steadily, stir­ring of­ten, un­til fruit has bro­ken apart, liq­uid has re­duced and mix­ture is glossy, 35-40 min­utes.

4. Spoon mix­ture into ster­il­ized jars and seal. Jam will keep in re­frig­er­a­tor for three months. (To store in the pantry for up to one year, process jars ac­cord­ing to the USDA’s “Com­plete Guide to Home Can­ning,” avail­able at nchf­p.u­

Courtesy Sarah Karnasiewicz wsj food and drink


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