Canning plums couldn't be easier - just plums, sugar, water, and a few spices for a ready-to-enjoy dessert all winter long.
I love canning plums and any other seasonal fruit or berries. Have a look at these jewel-like canned raspberries or preserved apricots, preserved cherries, canned rhubarb, or canned blueberries.
Now, in autumn, it's time to can the Italian plums or Zwetschgen, that are growing everywhere around here. Pears, canned green tomatoes, and sweet and sour zucchini pickles are next. And if you still have lots of plums, try this German plum cake or Zwetschgenkuchen; you will love it.
This recipe is very easy, just like all my other canning recipes. All you need is fruit, some sugar, and spices.
Ingredients: 4 | Prep Time: 30 minutes | Cook Time: 30 minutes | Servings: 5 jars | Difficulty: Easy
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Recipe ingredients
Plums: I use Italian plums 90% of the time. I preserve plums in jars every year, and most years, I get "tons" of Italian plums from various neighbors or friends who have a tree in their gardens. I also get tons of green tomatoes, and I often make Green Tomato Mincemeat or Green Tomato Salsa Verde.
- The recipe is for 2.2 lbs/ 1 kg of fruit, but you can make as many jars as you want. Just increase the amount of syrup needed to cover the fruit in the jars. Make some Stewed Plums for dessert or some easy Tender Plum Muffins (with Yogurt and Cinnamon), too.
Spices: You will need ½ cinnamon stick and 1 star anise per jar.
See the recipe card for full information on ingredients and quantities.
Utensils needed to can plums
The size of the jars is not very important, but they should be large enough; those you can see in the pictures have a capacity of 1 ½ cups/ 12 fl.oz/ 350 ml. I needed 5 of them.
The indicated amounts are perfect for the jars I have, but if you notice that you have too little liquid, you can always make a little more syrup to make sure that the fruit is properly covered. If all you need is just a little extra liquid, use hot water instead.
Other utensils (Amazon affiliate links):
- Lids for the jars
- Canner or a large pot fit for canning
- Jar lifter
- Kitchen tongs
- Kitchen towels
- Oven mitts
How to can plums?
Prepare the jars
Ensure jars and lids are very clean. You can sterilize them if you like, though recent research shows it's not necessary when canning filled jars - but it's still an option for extra safety.
Step-by-step instructions
Step #1: Wash the plums very well. Halve them and remove the stones.
Step #2: Place them in the jars with the rounded skin side facing up. Pack them firmly.
Tip: The easiest way to place the plums in the jars properly is by using tongs. If you try to throw them inside, many of them will flip, and you will have to do it again.
Step #3: Heat water in a saucepan and stir in the sugar until fully dissolved. Bring to a boil, let it bubble once or twice, then remove from heat and let it cool for 5 minutes.
Step #4: Pour the syrup over the plums. Fill the jars, leaving about 1 inch/ 2 cm headspace. Seal and can.
Tip: I prefer to make slightly more syrup than I think I need for canning plums, just to be sure. If it's still not enough to cover the fruit completely, make more syrup if you need a lot of it (it is quick and easy). If you only need a small amount of extra liquid, use some hot water instead.
Tips for canning plums
Always read your canner's instructions first - if they differ from mine, follow the manufacturer's guidelines, as canners can vary.
Lower the jars into the water one at a time using a jar lifter, or use the canner's rack to lower all jars at once. Make sure the water covers the jars by 1 - 2 in/ 2 ½ - 5 cm; if it doesn't, add boiling water as needed.
Bring to a boil, cover the pot, and boil for 20-25 minutes, depending on jar size and altitude. Let the jars cool in the pot for 5 minutes.
How to can without a canner?
- If you don't have a canner, use a large pot deep enough to fully cover the jars with water.
- Line the bottom with a clean kitchen towel and place the jars on top, ensuring they don't touch.
- Pour in hot water to cover the jars completely.
- Bring to a simmer, then reduce the heat and process the jars for 25-30 minutes, keeping the water at a steady light simmer (about 170-180°F / 75-80°C).
- Carefully remove the jars using oven mitts or, ideally, a jar lifter - be cautious, as the water will be very hot.
Recipe FAQs
The spices are optional, but I do recommend using them; plums without at least some cinnamon just don't seem complete.
Check that all the jars are sealed.
Refrigerate any jars that didn't seal for up to 3 weeks.
Store the canned plums in a dark, cool place.
They will keep for at least 6 months and up to 1 year.
How to serve?
- Enjoy the canned plums as they are.
- Top oatmeal, rice pudding, or semolina pudding.
- Serve with this delicious yogurt bomb dessert instead of berries.
- Serve with strained Greek yogurt. Check out Roasted Cherries to learn how to strain yogurt.
- Top pancakes, creme fraiche crepes, or German waffles.
- Use for making cakes.
- Use the juice to moisten the cake bases before filling.
Canning Plums - Homemade Plum Preserves
Equipment
- 5 Large jars about 1½ cups/ 350 ml capacity, Note 1
- Small saucepan
- Canner or a very large pot
Ingredients
- 2.2 lbs plums Italian plums or regular
- 2 ½ cinnamon sticks Note 2
- 5 anise stars
- 5 cups water
- 2½ cups granulated sugar
Instructions
Preparations:
- Prepare the jars: Clean the jars and the lids very thoroughly and sterilize them, if desired (Note 3).
- Prepare the plums: Wash, halve, and stone them.2.2 lbs plums
- Place the plums into jars: Pack tightly in the jars, cut side facing down, leaving about 1 inch/ 2 cm headspace. It helps to use tongs to place the plums in the jars. Add ½ cinnamon stick and 1 anise star into each jar.2 ½ cinnamon sticks + 5 anise stars
Syrup:
- Make the syrup: Heat the water in a saucepan. Add the sugar and stir to dissolve the sugar completely. Once it comes to a boil, let it bubble once or twice and remove it from the heat. Let cool for 5 minutes.5 cups water + 2½ cups granulated sugar
- Pour into the jars, covering the fruit completely. Wipe the rim with a clean, wet paper towel. Seal with the lids. Can.
Can with a canner:
- Read the canner instructions before using it and follow those instructions if they differ from mine.
- Fill a canner about half full of water. Bring to a boil and lower the jars into the water one at a time with a jar lifter or use the canning rack of the canner to lower all the jars into the water at once. The water should cover the jars 1 to 2 inches/ 2½ to 5 cm. If not enough, add boiling water as needed.
- Can the plums: Bring to a boil, cover, and boil for 20-25 minutes. Let the jars stand for 5 minutes in the pot.
- Let cool: Remove wearing mitts and a jar lifter and let cool completely on folded kitchen towels.
Can without a canner:
- Use a large pot that will allow the jars to stand in it and be completely covered with water. Place a clean kitchen towel on the bottom of the pot.
- Can the jars: Place the jars on the towel, making sure that they don't touch each other. Cover with hot water. Bring to a boil, lower the heat, and can the jars for 25-30 minutes, depending on the size of the jars.
- Try to keep the temperature of the simmering water constant, about 170-180°F/ 75-80°C (light simmer).
- Cool the jars: Remove the jars from the pot using a jar lifter and mitts. Caution: the water is very hot! Place the jars on folded kitchen towels on the counter and let them cool completely.
Store the canned plums:
- Refrigerate any jars that didn't seal for up to 3 weeks. Store the sealed ones in a dark, cool place. The plums will keep for at least 6 months and up to 1 year.
Notes
- The jars I use have a capacity of 1 ½ cups/ 12 fl.oz/ 350 ml. The size is not so important, but they should be large enough.
- Spices: Add ½ stick of cinnamon and 1 star anise per jar.
- Sterilizing the jars: The latest research indicates that sterilizing the jars is not necessary anymore if you are canning the jars after filling them, but you can still do it just to be on the safe side.
Adina says
Just made a double batch, the last local plums I could get. So good!
Diane says
Just what I wanted. Thanks
Janice Warren says
When do add the spices?
Adina says
Hi Janice. Directly in the jars with the plums. 1/2 cinnamon stick and 1 anis star per jar.
Susan albrecht says
My jars boiled over in water bath. I packed as directed. Did I process too long? I even ran a knife around inside of packed jar to try and eliminate air pockets. They all sealed but I had a sticky mess.
Adina says
Hi Susan. I am sorry to hear that. It's really difficult to say what went wrong from afar. Maybe the jars were not appropriate?