Plums in Syrup (3-Ingredient Only!)

Plums in Syrup are a simple, old-fashioned preserve that captures the sweetness of summer in a jar. With just a handful of ingredients—fresh plums, sugar, and water—you can create a vibrant and flavorful treat. Ideal for spooning over pancakes, ice cream, or enjoying straight from the jar, this recipe is a must-try for fruit lovers and home canners alike.

Why Everyone Will Love This Recipe

• Naturally sweet and fruity: Plums shine with just the right touch of sugar.
• Perfect for beginners: No special tools or skills required.
• Versatile: Enjoy them on desserts, yogurt, toast, or as a simple treat.
• Shelf-stable: When properly sealed, these jars make a lovely homemade gift.

What Are Plums in Syrup?

Plums in Syrup are a traditional fruit preserve where halved plums are gently packed into jars and submerged in a homemade sugar syrup. This method not only softens the fruit but also infuses it with a rich, sweet flavor. These preserved plums have their roots in European and Mediterranean kitchens, where seasonal fruit preservation was both a necessity and a celebration of harvest. Today, they’re beloved for their nostalgic taste and year-round appeal.

Pro Tips for Perfect Plums in Syrup

• Choose ripe but firm plums: Overripe fruit can become too soft during the preserving process.
• Use sterilized jars: Always sterilize jars and lids for safe, long-term storage.
• Adjust the sweetness: For a lighter syrup, reduce sugar slightly; for richer flavor, add a cinnamon stick or vanilla bean.
• Let them rest: Give jars a few days before opening so flavors can fully develop.

Frequently Asked Questions

What Type of Plums Work Best?

Use firm, ripe plums like Italian prune plums, damsons, or Santa Rosa. They hold their shape well and offer a nice balance of tartness and sweetness.

Do I Need to Peel the Plums?

No, the skins soften during the syrup process and add beautiful color and texture. However, you can peel them if you prefer a smoother texture.

Can I Reduce the Sugar in the Syrup?

Yes, you can slightly reduce the sugar if desired. Just keep in mind that sugar helps preserve the fruit and extend shelf life.

How Long Should I Let the Plums Sit Before Eating?

For best flavor, let the jars sit for at least 3 days after sealing. This allows the syrup to fully infuse the plums.

Can I Add Spices to the Syrup?

Absolutely! Try adding a cinnamon stick, a few cloves, star anise, or a split vanilla pod for extra aroma and warmth.

Is It Safe to Can Plums Without Lemon Juice?

Yes—unlike some fruits, plums are acidic enough to preserve safely in syrup without added lemon juice, provided proper canning techniques are followed.

How to Store Plums in Syrup

Once sealed, store your jars in a cool, dark place like a pantry or cupboard. Properly canned plums can last up to 1 year unopened. After opening, refrigerate and consume within 2 weeks. Always check for any signs of spoilage before eating.

How to Freeze Plums in Syrup

While not typical, plums in syrup can be frozen. Allow the jars to cool completely, then transfer the contents to freezer-safe containers—leave room for expansion. Freeze for up to 6 months. Thaw overnight in the fridge before serving.

How to Make Plums in Syrup

Step 1

Step 1

Combine sugar and water in a saucepan.

Combine sugar and water in a saucepan.

Bring the mixture to a boil, stirring often until the sugar fully dissolves. Remove from heat and let cool slightly.

Step 2

Step 2

Bring the mixture to a boil, stirring often until the sugar fully dissolves. Remove from heat and let cool slightly.

Cut the plums in half and remove the pits. No need to peel.

Step 3

Step 3

Cut the plums in half and remove the pits. No need to peel.

Pack the plum halves into sterilized jars, cut side down or however they fit best.

Step 4

Step 4

Pack the plum halves into sterilized jars, cut side down or however they fit best.

Pour the warm syrup over the plums, making sure they are fully covered.

Step 5

Step 5

Pour the warm syrup over the plums, making sure they are fully covered.

Wipe the rims clean, screw on the lids tightly, and process in a boiling water bath for 15 minutes if storing long-term.

Step 6

Step 6

Wipe the rims clean, screw on the lids tightly, and process in a boiling water bath for 15 minutes if storing long-term.

Let the jars cool completely before labeling and storing.