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Canned plums in sugar syrup for winter harvesting

Canned Plums in Syrup for Winter

A simple recipe for canning plums — quick and delicious. Here I'll show you how to put up your harvest easily and keep it for a long time. Once canned, the plums can go into other recipes, or you can simply enjoy the taste of ripe fruit.

alexey3692

Recipe author

Canned plums in sugar syrup for winter harvesting

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Composition / ingredients

Servings:

Plums

Sugar

Water

2.5

Translation table of volumetric measures

Nutrients and energy value of the composition of the recipe

By weight of the composition:

Proteins 0 % 0 g

Fats 0 % 0 g

Carbohydrates 100 % 22 g

88 kcal

GI: 14 / 0 / 86

Cooking method

Cooking time: 40 min

Step 1:

Put the washed plums into sterilized jars and pour boiling water over them for 20 minutes.
Step 2:

You can sterilize the jars in the oven at 350°F (180°C) for 10 minutes — or over steam or in the microwave.
Step 3:

Drain the water into a pot, add the sugar, and bring it to a boil.
Step 4:

Pour the syrup over the plums and seal with sterilized lids.
Step 5:

I boil the lids in water for 5 minutes.
Step 6:

Turn the jars upside down and leave them overnight.

In summer, everyone tries to put up as much as they can for winter, and plums are one good candidate — they're easy to can because they're firm and hold their shape, plus they're sweet and juicy. I use this method for lots of other berries and fruits, since it's quick and easy. The best part of this recipe is that it needs nothing extra — just what you always have on hand: water and sugar. Ripe or slightly underripe plums both work, any variety and size, as long as none are spoiled or rotten. Use jars of any size, from small ones up to 3 quarts: smaller jars for eating as-is by one or two people, bigger ones if you'll use the plums as a filling for pies or other baking. The amounts of sugar, water, and fruit are flexible too — increase or decrease them as you like. If you're making a compote to drink, use more water and fewer plums, and adjust the sugar to taste. One more thing about prepping the fruit and jars: if you want the plums to stay whole, prick the skins a few times before the hot water. Sterilize the jars (in the oven, over steam, or in the microwave) and boil the lids before canning. Good luck!