Sunday, September 6, 2009

Plums in Syrup

Here's the first recipe we did at the canning workshops. For pictures, please see (Thanks Suanne for taking lovely pics):


Purple and prune plums are the most popular varieties for canning in syrup, but Damson and Greengage, or any meaty varieties, are also suitable. Remember that the plums will soften in processing.

3-5 pounds Plums
1 cup Granulated Sugar
2 1/2 cups Water

Prepare 6 250 ml jars, rings and lids: Wash in hot soapy water, and rinse well. Place lids in HOT, not boiling water, for 5 minutes before using. Do not heat rings. Heat jars in canning pot with hot water.

1. Combine water and sugar in medium saucepan, and bring to a boil, stirring to dissolve sugar. Or, heat water in microwave until boiling, stir in sugar to dissolve. Heat to boiling again just before pouring syrup into jars.

2. Prick whole plums with a fork to break skins, or cut in half and remove pits. Pack plums snugly into jars, leaving 1/2” at the top of the jar. Ladle hot syrup over plums to cover, leaving 1/2” at the top of the jar. Remove airbubbles and add more syrup if needed. Wipe jar rim removing any stickiness. Centre SNAP Lid on jar; apply screw band JUST until resistance is met –fingertip tight. Do not overtighten. Place jar in canner; repeat for remaining plums.

3. Fill canner with hot water to cover jars by 1”.

4. Cover canner; bring water to a boil. Boil filled jars – 10 minutes. When processing
time is complete, turn heat off and remove canner lid. When boil subsides - bubbles no longer rise to surface (3 to 5 minutes) - remove jars without tilting. Cool jars upright, undisturbed 24 hours.

DO NOT RETIGHTEN screw bands.

5. After cooling, check jar seals. Sealed lids curve downward and do not move when pressed. Remove screw bands; wipe and dry bands and jars. Store screw bands separately or replace loosely on jars, as desired. Label and store jars in a cool, dark place.

Karen Dar Woon
Your Secret Chef
604-329-7240 •

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