Go Back
–+ servings
jars of preserved plums on a wooden board
Print Recipe
4.43 from 7 votes

Canning Plums

Canning plums in jars cannot be easier. Just the plums, sugar, water and some spices, a ready dessert in a jar during the winter months.
Prep Time30 minutes
Cook Time30 minutes
Total Time1 hour
Course: Preserves and Canning Recipes
Cuisine: American, German
Servings: 5 jars a 350 ml/ 1 ½ cups
Calories: 122kcal
Author: Adina

Ingredients

  • 1 kg/ 2.2 lbs plums Italian plums or regular
  • 2 ½ cinnamon sticks Note 1
  • 5 anise stars
  • 1,2 liter water/ 40 fl.oz/ 5 cups water
  • 500 g / 1.1 lb/ 2 ½ cups granulated sugar

Instructions

Prepare:

  • Clean the jars and the lids very thoroughly and sterilize them, if desired (Note 2).
  • Wash the fruit, halve, and stone.
  • Pack tightly in the jars, cut side facing down, leaving about 2 cm/ 0.8 inches headspace. It helps to use tongs to place the plums in the jars.
  • Add ½ cinnamon stick and 1 anise star into each jar.

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.
  • 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 by 2 ½ to 5 cm/1 to 2 inches. If not enough, add boiling water as needed.
  • Bring to a boil, cover and boil for 20-25 minutes. Let stand for 5 minutes in the pot.
  • 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.
  • 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 75-80 degrees Celsius/ 170-180 degrees Fahrenheit (light simmer).
  • 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 cool completely.

Store:

  • 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.

Video

Notes

  1. The jars I use have a capacity of 350 ml/ 12 fl.oz/ 1 ½ cups. The size is not so important, use what you have. Add ½ stick and 1 star anise per jar.
  2. 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.

Nutrition

Serving: 1/4 jar | Calories: 122kcal | Carbohydrates: 31g | Fiber: 1g | Sugar: 30g