Preserve summer’s goodness with canned plum: a recipe for a year-round treat

As the summer months draw to a close, it’s time to savor the last of the season’s bounty. Plums, with their juicy flesh and vibrant colors, are a quintessential symbol of this time of year. Canning plums is a wonderful way to preserve their sweet flavor and enjoy them all year round. This comprehensive canned plum recipe will guide you through every step of the process, ensuring delicious and long-lasting results.

Benefits of Canning Plums

• Preserves their freshness: Canning plums allows you to enjoy their peak flavor even when they’re out of season.
• Extends their shelf life: Canned plums can be stored for up to a year, giving you a convenient and flavorful addition to your pantry.
• Versatile ingredient: Canned plums can be used in a variety of recipes, from pies and cobblers to sauces and preserves.
• Cost-effective: Canning plums is a great way to save money compared to purchasing canned plums from the store.
• Supports local farmers: By canning your own plums, you can support local farmers and reduce your environmental footprint.

Choosing the Right Plums

The key to successful canning is starting with high-quality fruit. For this recipe, look for ripe, firm plums that are free from bruises or blemishes. Some recommended varieties for canning include:

• Italian Prune
• Stanley
• Damson
• Yellow Egg
• Greengage

Equipment You’ll Need

• Canning jars (pint or quart size)
• Canning lids and rings
• Jar lifter
• Funnel
• Ladle
• Large pot or canner
• Pectin (if desired)
• Sugar

Step-by-Step Canning Plum Recipe

1. Prepare the Plums

• Wash the plums thoroughly and remove any stems.
• Cut the plums in half and remove the pits.
• If desired, you can peel the plums, but this is not necessary.

2. Make the Simple Syrup

• In a large pot, combine 1 cup of water and 1 cup of sugar.
• Bring the mixture to a boil over medium heat, stirring constantly.
• Reduce heat to low and simmer until the sugar has dissolved completely.

3. Add the Plums

• Add the prepared plums to the simple syrup.
• Bring the mixture back to a boil, stirring occasionally.

4. Add Pectin (Optional)

• If desired, you can add 1 packet of pectin to the mixture. This will help to thicken the canned plums.
• Bring the mixture back to a boil and simmer for 1 minute, stirring constantly.

5. Fill the Jars

• Ladle the hot plum mixture into the prepared canning jars, leaving about 1 inch of headspace at the top.
• Use a funnel to help prevent spills.

6. Seal the Jars

• Wipe the rims of the jars with a clean, damp cloth.
• Place the lids on the jars and screw on the rings finger-tight.

7. Process the Jars

• Place the filled jars in a large pot or canner filled with hot water.
• The water should cover the jars by at least 1 inch.
• Bring the water to a boil and process the jars for the following times:
• Pint jars: 20 minutes
• Quart jars: 25 minutes

8. Cool and Store

• Once the processing time is complete, remove the jars from the canner and place them on a wire rack to cool.
• Allow the jars to cool completely before storing them in a cool, dark place.

Tips for Success

• Use ripe, but not overripe, plums.
• Pit the plums thoroughly to prevent bitterness.
• Adjust the amount of sugar to your taste.
• If you don’t have pectin, you can use lemon juice instead.
• Store the canned plums in a cool, dark place for up to a year.

Creative Uses for Canned Plums

• Plum Pie: Use canned plums as the filling for a classic plum pie.
• Plum Cobbler: Top canned plums with a sweet cobbler topping for a comforting dessert.
• Plum Sauce: Puree canned plums and add them to a sauce for a flavorful accompaniment to pork or chicken.
• Plum Preserves: Combine canned plums with sugar and spices to create a delicious spread for toast or sandwiches.
• Plum Galette: Use canned plums to make a rustic and flavorful galette.

Troubleshooting

• The plums are too tart: Add more sugar to the simple syrup to balance the tartness.
• The plums are too watery: Reduce the amount of water in the simple syrup or add more pectin.
• The jars didn’t seal properly: Check the lids and rings to make sure they are properly sealed. If not, reprocess the jars.
• The canned plums are cloudy: This is normal and does not affect the safety or quality of the plums.

Summary: Preserve the Taste of Summer

Canning plums is a rewarding and delicious way to preserve the flavors of summer. By following this comprehensive recipe, you can create delicious and long-lasting canned plums that will brighten up your meals all year round. Whether you enjoy them on their own, in desserts, or as an ingredient in savory dishes, canned plums are a versatile and flavorful addition to your pantry.

Frequently Discussed Topics

Q: How long do canned plums last?
A: Canned plums can be stored in a cool, dark place for up to a year.
Q: Can I use frozen plums for this recipe?
A: Yes, you can use frozen plums. Thaw them completely before using them in the recipe.
Q: What is the best way to use canned plums?
A: Canned plums can be used in a variety of recipes, including pies, cobblers, sauces, preserves, and galettes.