Take a heavy bottom wide pan and heat on medium heat.

Cut the plums in quarter and take the seed out.

Add all the ingredients in the pan without rum

Cook on low medium to low heat until the plums get softened and mushy. This might take 15-30 minutes depending on the ripeness of the fruit.

Now add all this to a heavy duty blender and blend until very smooth consistency.

Transfer this sauce into the pan and adjust the consistency by adding more water if required.

Than add the rum and cook on low heat for another 4-5 minutes. If you added more water then cook for till water is cooked through fully. It should be considerable consistency but not too thin like water or not too thick like jam.

Take it off the heat and let it cool completely. Transfer the sauce into the sterilized jar and store in refrigerator for about a week. Freeze for longer storing time.