Plum Preserves

Marie Overton
Mar 21, 2022
2 min read

Updated: Jul 13

Sweet and a little bit tart, these old-fashioned Plum Preserves made with no pectin are simply fabulous. Remove the pits, simmer a pot on the stove, and you’ll have a couple of jars of beautiful, preserved fresh plums to enjoy throughout the year.

Plum Preserves manage to be sweet and tart at the same time. I love them for gifting since they are so pretty. This recipe is extra nice because it does not require the use of pectin. I use preserves as syrup because it is a nice smooth syrup with fruit in it. Plum Preserves is a great addition to pancakes, waffles, and as a topping for ice cream or bread.

Canning Plum Preserves

These directions and recipe make 5 half-pint jars.

The first step is to wash and pit 5 cups of plums (about 2.5 pounds).

Hands sprinkle sugar over dark fruit in a pot on a granite counter, with a wooden spoon beside it.

Next, I will place them in my large pot and mix the plums with 4 cups of sugar. Add 1/2 teaspoon of butter to reduce foaming. (Optional)

Place the pan on the stove and bring to a boil. Cook it to almost the gelling point. (220 degrees Fahrenheit at sea level, subtract 2 degrees for every 1000 feet above sea level.)

Person in red shirt and apron fills clear jars with a metal funnel on a kitchen counter.

Using a jar funnel, fill your hot jars leaving a 1/4 inch headspace.

Place the lids on top of the jars and add the rings. Tighten the rings to fingertip tight. (For quality, American made Superb canning lids and jars follow this link and use the coupon code WP20 to get 20% off your purchase.)

Process in a boiling water bath canner for 10 minutes if at sea level. Remember to adjust the processing time for your elevation if higher than 1000 feet.

Chalkboard sign listing water bath canning times for 1,000-10,000 ft, beside jars of preserves on a kitchen counter.

After processing, allow to cool in the water bath with the heat off and the lid removed for 5 minutes.

Four dark jam jars on a kitchen counter, one being lifted with green canning tongs, beside a woven trivet.

Remove the jars from the water bath. Allow them to sit on a heat resistant surface for 24 hours then check if they sealed properly. The center will be indented down if they are. If not, place any unsealed jars in the refrigerator and use them right away.