Canning Plums

This page may contain affiliate links. More Information.

We have a friend who gives us a bucket or two of plums from her plum tree each year. Canning plums is one way of making them last. You’ll need 1 1/2 to 2 1/2 pounds of plums per quart jar. 

I can my plums whole on the day these pictures were taken. You can cut them in half and take out the pits if you prefer. Wash fruit and prick each plum skin or slice plums into halves, removing pits.

This Page Includes:

Canning Plums: Extended, Step-By-Step Directions

Supplies:

Ingredients:

  • plums
  • sugar for syrup

Making Your Sugar Syrup

Make a light or medium syrup. Sugar is actually optional. You can just do this with plain water, but I don’t recommend it. Canning fruit in plain water can wash out the flavor of the fruit. I recommend at least a light syrup.

Heat water and sugar in a saucepan until sugar dissolves.

  • Light syrup – 2 cups sugar to 1 quart water.
  • Medium syrup – 3 cups sugar to 1 quart water.

Honey is an option if you don’t want the sugar. Canning with Honey information can be found here.

Apple or White Grape juice is fruit juice you can use instead of sugar syrup.

This is a hot pack so you’ll heat the plums first. Place plums in syrup or water and bring to a boil for 2 minutes. Cover and let rest for 20-30 minutes.

If you want to raw pack check the FAQ section below for details.

Spooning cooked plums into a pint sized canning jar through a canning funnel.

Gently pack plums into jars, covering with syrup or cooking liquid, leaving 1/2″ headspace. It works well to use a slotted spoon to add the plums, then add the liquid.

Remove air bubbles, wipe rims clean (the rim of the jar will be sticky), and place on your lids. Place jars in warm canner and process according to the chart below, adjusting for altitude.

Pinnable Recipe Card

Canning Plums

Canning plums is a great way to make this highly perishable fruit last. Find step-by-step instructions about how to can plums here!
Print Recipe
Lifting a spoonful of cooking plums from the pot.
Prep Time:1 hour
Processing Quarts (adjust for altitude):25 minutes
Total Time:1 hour 25 minutes

Ingredients

  • Plums
  • Sugar for syrup, optional

Instructions

  • Start by preparing jars and getting water in the canner heating.You want the canner hot, but not boiling, when the jars are ready to be processed.
    See full water bath canning instructions here.  

For a Hot Pack

  • Make a light or medium syrup.
  • Wash fruit and prick each plum skin.
  • If desired, slice plums into halves, removing pits.
  • Place your plums in syrup or water.
  • Bring to a boil for 2 minutes.
  • Cover and let this rest for 20 to 30 minutes.
  • Gently pack plums in jar.
  • Cover with syrup or cooking liquid, leaving 1/2” headspace.
  • Remove air bubbles. Wipe the rim clean and place on your seal and ring.
  • Place the jar in the warm canner. Proceed to fill all jars. Process according to the chart below. 

For a Raw Pack

  • Make a light or medium syrup. 
  • Wash fruit and prick each plum skin. 
  • If desired, slice plums into halves, removing pits. 
  • Gently pack raw plums in jar. 
  • Cover with syrup, leaving 1/2” headspace. 
  • Remove air bubbles. 
  • Wipe the rim clean and place on your seal and ring. 
  • Place the jar in the warm canner. Proceed to fill all jars. Process according to the chart below. 

Notes

Processing with a Water Bath Canner
Place the jar in the warm canner. Proceed to fill all jars placing them in the canner.
When all the jars are filled, bring the water in the canner to a boil.  When a boil is reached that is when you’ll start your timing.   Process for the length of time on the chart below.  Adjust for your altitude. 
 After your time is over, turn the heat off remove the lid and allow the canner to rest for about 5 minutes. Then bring your jars up out of the water.  Allow them to rest for another 5 minutes. Then remove the jars and place them a few inches apart on a thick towel to cool completely.  Leave them alone for about 12 hours.  
When they are cooled remove the metal bands, check the seals, label the jars and store them away! 
Processing Time for Pints in Water Bath (Raw pack or Hot Pack)
  • 0-1,000 ft – 20 minutes
  • 1,001-3,000 ft – 25 minutes
  • 3,001-6,000 ft – 30 minutes
  • Above 6,000 ft – 35 minutes
Processing Time for Quarts in Water Bath (Raw Pack or Hot Pack)
  • 0-1,000 ft – 25 minutes
  • 1,001-3,000 ft – 30 minutes
  • 3,001-6,000 ft – 35 minutes
  • Above 6,000 ft – 40 minutes
Source: The National Center for Home Food Preservation
Servings: 1.5 -2.5 pounds per quart

Canning Plums Tips & FAQs

What type of plums can be canned?

Any type of plum can be canned. Just use your taste buds to decide. Damson plums are tart plums that certainly can be canned as fruit, but people who don’t like tartness might want to try plum jam. Damsons make really good jam!

A large pot of plums sitting on the stovetop.

Should You Can Whole or Halved Plums?

Plums can be canned whole or halved. I did whole on the day these pictures were taken but I’d recommend halved. The only time canning whole might be beneficial is if you have clingstone plums, the kind where the pit doesn’t just pop out easily. It can get messy trying to get the pits out. So canning them whole is simpler. Freestone plums are easy to cut in half and remove the pit. Do remove the stems. 🙂

Holding plums with dark skin.

If you do can them whole, prick the skins so they don’t split. Ha, you’ll see from the pictures, mine split anyway, but it might help. Remember to remove the pits when you open the jar.  That’s the downside of canning plums whole.

How to can plums as a raw pack.

Plums can be canned either hot or raw. The benefit of the hot pack is getting more in the jar.  The processing is the same you’ll just pack the jars differently.

For a raw pack, you’ll simply wash your plums, pack them tightly into jars. Add hot syrup and leave a 1/2 inch headspace. Wipe the rims clean add your lids and then proceed with processing.

Fill jars with raw plums, packing firmly. Add hot water or syrup, leaving 1/2-inch headspace.

Adjust lids and process.

A spoonful of plums with dark skins that are splitting to reveal a yellowish flesh underneath.

Related Pages

Canning Fruits The perfect place for beginners to learn how to can food at home! Save money and fill your shelves with delicious and healthy fruit that is shelf-stable, all at SimplyCanning.com.

Plum Sauce Recipe for Canning I think you’ll like this delicious plum sauce recipe (also sometimes known as a plum BBQ sauce).

Water Bath Canning: The Gateway to Processing Food at Home Water bath canning is where most newbies begin on their food preservation journey – and with good reason! Water bath canning is fun and easy! SimplyCanning.com walks you through the steps.

Pin This to Find Later!

Canning Plums

Source: The National Center for Home Food Preservation

Page last updated: 6/28/2021

Expand Your Pantry

Subscribe
Notify of
guest
0 Comments
Newest
Oldest Most Voted
Inline Feedbacks
View all comments