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Canning Plums


We still have plum jam from last year so this year we're canning all our plums. I decided to can them whole because they look so neat in the jars! Beautiful! Canning them whole is super easy, too. All you do is wash the plums and tightly pack the plums in quart jars.


No cutting, pitting or slicing. 


We made 10 quart jars of whole plums of approximately 5-6 plums per jar or 10 pounds of plums. (approximately 50-60 plums).

To make syrup: 

 I made two pans of syrup because you need a lot of syrup canning plums this way because there is a lot of empty space between the plums. It may not be efficient but it's very easy and a quick way to preserve plums.

Make two pans each of:

11 cups water
5 cups of sugar

1. Heat sugar and water until dissolved.

2. Wash plums, prick skins with a fork to avoid bursting during processing and pack tightly in quart jars, about 5-6 plums per quart.

3. Pour syrup over plums in jars leaving 1/2 inch from the top.


4. Screw sterile lids on jars.

5. Process in boiling water bath for 30 minutes making sure tops of jars are covered with boiling water. 


6. Take out of water bath and cool, listening for lids to pop which means they are sealed.
Enjoy a little taste of summer this winter with your delicious canned plums.



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