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Home Canned Plums Recipe
Your guide on how to prepare home canned plums from scratch.
Prep Time
20 mins
Cook Time
20 mins
Water Bath Canning Time
1 hr
Total Time
1 hr 25 mins
Servings: 6 jars
Calories: 629 kcal
Course:
Others
Cuisine:
French , German , American
Ingredients
- 8.8 pounds plums
- 4 cups water
- 2½ cups sugar
Instructions
- Rinse plums to get rid of impurities. Add some vinegar to the water to get rid of insects if there are any.
- Wash jars and rubber rings. Sterilize jars and rings. You can sterilize jars by keeping them in the heat in the oven or by placing them into boiling hot water. Boil the rubber gasket rings in water to kill all germs.
- Cut plums into halves and take out pit.
- Place plum halves into clean jars and shake the jar top to push the fruits downwards. Fill up to the jar top with fruits.
- Prepare light syrup by combining water and sugar in a pot over the stovetop. Mix and cook, the liquid should be hot but not bubbling.
- Place sterilized rubber rings around your jar lids.
- Pour syrup over your plum halves so that they are covered in juice.
- Close your jar with the latch.
- Keep your large canner pot over the fire and place jars into the canner next to each other. If there is space, you can also place them over each other.
- Pour water over your jars up to the top. The jars should be submerged and covered.
- Close the canner and make sure that the thermometer is attached as per canner instructions and that it is visible.
- Heat up the canner pot and bring the temperature to about 185° Fahrenheit or 85° Celsius. This can take about 30 minutes.
- Continue to sterilize and cook jars for 30 minutes at about 185° Fahrenheit or 85° Celsius. Control the heat to stay at that temperature.
- To take out hot jars, spread a kitchen towel over a kitchen surface. Turn off heat when done, remove lid and take out jars with a set of jar lifter. Place hot and wet jars on the kitchen towels.
- Allow jars to cool before you store them in a cool and dry place on a shelf preferably.
Cup of Yum
Notes
- ¾
- ½
- Makes about 5x ¾ quart/liter jar + 1x ½ quart/liter jar
- The water sugar ratio is always 2:1 for the syrup. That means you can adjust the recipe by using larger or smaller fruit quantities.
Nutrition Information
Calories
629kcal
(31%)
Carbohydrates
159g
(53%)
Protein
5g
(10%)
Fat
2g
(3%)
Saturated Fat
1g
(5%)
Polyunsaturated Fat
1g
Monounsaturated Fat
1g
Sodium
9mg
(0%)
Potassium
1046mg
(30%)
Fiber
9g
(36%)
Sugar
149g
(298%)
Vitamin A
2295IU
(46%)
Vitamin C
63mg
(70%)
Calcium
45mg
(5%)
Iron
1mg
(6%)
Nutrition Facts
Serving: 6jars
Amount Per Serving
Calories 629
% Daily Value*
| Calories | 629kcal | 31% |
| Carbohydrates | 159g | 53% |
| Protein | 5g | 10% |
| Fat | 2g | 3% |
| Saturated Fat | 1g | 5% |
| Polyunsaturated Fat | 1g | 6% |
| Monounsaturated Fat | 1g | 5% |
| Sodium | 9mg | 0% |
| Potassium | 1046mg | 22% |
| Fiber | 9g | 36% |
| Sugar | 149g | 298% |
| Vitamin A | 2295IU | 46% |
| Vitamin C | 63mg | 70% |
| Calcium | 45mg | 5% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.