Canned Plums In Syrup

This recipe makes 1 jar of canned plums. You can multiply it by as many times as you want (the amount of syrup needed will vary, depending on how tightly you pack in your plums).

Sterilize a quart-sized canning jar either in boiling water or a dishwasher. Have the lid and ring ready.

Wash the plums, and prick them a few times with a skewer. This allows the syrup to penetrate, and prevents the skins from bursting (although if you have a particularly thin-skinned variety of plums, they might burst anyway, leading to a still-delicious-albeit-somewhat-less-pretty product). Place the plums in your canning jar(s), tamping them down to fit in as many as possible. They’ll shrink in the hot syrup, so really pack them in. Tuck any desired flavorings (vanilla bean, cinnamon stick, rosemary sprig) in amongst the fruit.

Pour water and sugar into a pot, stirring until sugar is dissolved. Bring to a boil and then pour over the plums, up to 1/2″ below the rim.

Top jar with a sterilized lid, and submerge it in a boiling water bath for 25 minutes. Remove and cool, then check that the lids have sealed. The syrup will infuse the plums (and vice versa) as they sit. By winter, they’ll be amazing.