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canning plums in jars with sugar syrup, three jars and many plums around them.
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4.56 from 9 votes

Canning Plums – Homemade Plum Preserves

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 1 ½ cups/ 350 ml
Calories: 122kcal
Author: Adina

Equipment

  • 5 Large jars about 1½ cups/ 350 ml capacity, Note 1
  • Tongs
  • 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
US - EU

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

  1. 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.
  2. Spices: Add ½ stick of cinnamon and 1 star anise per jar.
  3. 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.

Nutrition

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