How to Preserve Whole Plums

Marie Overton
Sep 24, 2021
2 min read

Updated: Apr 13

https://www.youtube.com/watch?v=GT4K4BryKa0

Canning and preserving plums allows you to enjoy them later either on their own or in another recipe. I really like using this recipe for the small plums that aren’t really worth pitting but are a perfect bite-sized snack. This preservation method for plums allows you to easily add to your long-term food storage pantry.

How to Can and Preserve Whole Plums

The following directions will make a 1-quart jar of canned plums. I love how easy it is knowing how much is needed for 1 quart. Then I can just calculate how many quarts I want and prepare accordingly. For me, it’s generally a water bath canner filled to capacity.

Hands cutting red plums over a granite countertop. Nearby, a bowl of sugar with a measuring cup and empty glass jars for canning.

The first step is to wash and prick the skin of 2.5 pounds of plums.

Using a jar funnel, fill your hot jar with the plums.

Hands pour sugar into jars of red plums using a metal funnel on a granite countertop. A large bowl of sugar is beside the jars.

Top the plums with 1/3 cup of sugar and fill the remaining space with boiling hot water.

Jars filled with red plums and sugar on a speckled countertop. A hand pours liquid into one jar using a copper kettle, suggesting food preparation.

Leave a 1/2 inch headspace.

Wipe jar rims clean with a damp cloth and place lids on top. (For quality, American made Superb canning lids and jars follow this link and use the coupon code WP20 to get 20% off your purchase.)

Screw on bands until fingertip tight.

Process jars in a boiling water bath canner for 25 minutes if at sea level.

Chalkboard with "Water Bath" instructions, listing times for different altitudes. Jars and a countertop are visible in the background.

(Remember to adjust the pressure for your elevation if higher than 1000 feet.)

Four jars of preserved red and orange fruits sit on a woven mat in a kitchen. Tongs hold one jar. A red appliance is visible on the counter.

Once your plums have completed the appropriate time in the boiling waterbath canner, turn off the heat, remove the water bath's lid and allow to cool for 5 minutes. Place jars on a heat resistant surface and let cool undisturbed for 24 hours.

Check seals by pressing the center of lids; they should not flex up and down.

If your jar of preserved whole plums did not seal then place it in the fridge and use it immediately. Store the sealed jars in a cool, dry, dark location to enjoy for the next 1-3 years. After three years the nutritional value of canned food diminishes.