Instructions: In a large saucepan simmer plums, raisins and water until plums are very soft.

Add sugar and stir until dissolved. Increase heat and boil rapidly until thickened. Remove from heat and stir in rum.

Ladle into hot jars and seal.

Makes about 2 litres.

Keeps for 3-4 months.

Ensure storage jars are well sterilised.

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