How to make Plum and Cinnamon Cordial | Rosie Makes Jam Recipes

Plum and Cinnamon Cordial

A delicious Autumnal cordial - try it hot as a hot toddy!


Halved and stoned
34 oz
1 kg
6 fl oz
300 ml
Sugar, White granulated
18 oz
700 g
Cinnamon Stick
2 each

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Sugar, White granulated

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  1. You can use fruit that is over ripe for this cordial, which wouldn't be any good for jam.
  2. Wash the fruit and cut in half and place with or without the stones into a large pan with the water and cinnamon sticks
  3. Cook gently until really soft - around 30 minutes
  4. Pour into a jelly bag and drip overnight
  5. Next day, wash and rinse your bottles and put into a warm oven to dry and sterilise
  6. Measure the juice and put into a pan with 700g of sugar to each litre of juice
  7. Warm the juice over a medium heat and stir until the sugar is completely dissolved
  8. Pour into the warm bottles leaving a small gap, seal immediately
  9. If you are going to use the cordial it will keep in the fridge for 2-3 weeks
  10. If you want to increase the shelf life to 12 months then you will need to process in a water bath
  11. Loosen the caps by a quarter turn. And place on a J Cloth/folded teatowel/folded newspaper in the bottom of a big pan. Fill with water to just below the tops of the bottles.
  12. Bring the water to a simmer then maintain that for around 20 minutes.
  13. Carefully lift the bottles from the pan and tighten the caps immediately
  14. Store in a coole, dark place for up to 12 months and in the fridge once opened

How long will it take to make?

Preparation time:
20 mins
Cooking time:
40 mins
Total time:
1 hour
Soaking overnight
not included in total time

How much?

around 8 250ml bottles

Look after it

leeps in the fridge for 2-3 weeks or up to a year if sterilised

This information is based on the standard recipe quantities and has not be updated by Rosie's Ingredient calculator

Useful links

This delicious cordial looks great in our 250ml Milk Bottle