Plums in SyrupMakes about 4 (32 oz) quarts or 8 (16 oz) pints
Select plump, freshly harvested, fully ripe plums. Purple of prune plums are the most popular variety for home canning; however, Damson and Greengage, as well as other meaty plum varieties, are also suitable for canning.
Level of Ease:Medium
Preserving Method:Waterbath Canning
You Will Need:
- 6-10 lbs plums, whole or halved and pitted (about 60-100 medium)
- 1 batch hot light or medium syrup
- 4 Ball® (32 oz) quart or 8 (16 oz) pint glass preserving jars with lids and bands
- PREPARE syrup by combining 2-1/4 cups granulated sugar and 5-1/4 cups water for light and 3-1/4 cups granulated sugar and 5 cups water for medium in a stainless steel saucepan. Bring to a boil over medium-high heat, stirring until sugar is dissolved. Reduce heat to low and keep warm until needed, taking care not to boil the syrup down.
- PREPARE boiling water canner. Heat jars in simmering water until ready for use. Do not
boil. Wash lids in warm soapy water and set bands aside.
- PRICK whole plums in several places using a fork. In a large stainless steel saucepan, one layer at a time, warm plums in hot syrup over medium-low heat until heated through, about 2 minutes per layer. Using a slotted spoon, transfer each batch to a bowl and keep hot. After all the plums have been heated, remove saucepan from heat and return plums to the syrup. Cover and let stand for 30 minutes. Return to a boil before packing.
- PACK hot plums into hot jars, using a slotted spoon, leaving 1/2 inch headspace. Ladle hot syrup into hot jars to cover plums leaving 1/2 inch headspace. Remove air bubbles and adjust headspace, if necessary, by adding hot syrup. Wipe rim. Center lid on jar. Apply band until fit is fingertip tight.
- PROCESS jars in a boiling water canner 20 minutes for pints and 25 minutes for quarts, adjusting for altitude. Remove jars and cool. Check lids for seal after 24 hours. Lid should not flex up and down when center is pressed.