Preserve the peak flavor of fresh plums using this simple water bath canning method that keeps them naturally sweet and delicious all winter long. This traditional preservation technique requires minimal ingredients while ensuring food safety through proper pasteurization. With just plums, a touch of lemon juice, and optional sugar, you’ll have shelf-stable fruit that retains its fresh taste and nutritional value for months.
Ingredients
- Fresh plums – 2-3kg / 4-6 lbs (any variety)
- Fresh lemon juice – 1 tbsp per jar
- Granulated sugar – 1 tbsp per jar (optional, for flavor)
- Cold water – as needed to cover plums
Equipment Needed
- Glass canning jars – 6-8 medium jars with new lids
- Large pot – deep enough for water bath
- Clean kitchen towel – for pot bottom
- Ladle – for adding water
Instructions
Step 1: Prepare the Plums
Wash all plums thoroughly under cold running water. Cut each plum in half and remove the pit. Inspect for any damaged areas and discard imperfect fruit to ensure quality preservation.
Step 2: Sterilize Equipment
Wash canning jars and new lids in hot soapy water. Rinse thoroughly and keep warm until ready to use. This prevents thermal shock when adding hot contents later.
Step 3: Pack the Jars
Fill each jar with halved plums, leaving about 1-2cm headspace at the top. Pack firmly but don’t crush the fruit. The plums should fit snugly without being compressed.
Step 4: Add Acidification
Add 1 tablespoon of fresh lemon juice to each jar. This crucial step ensures proper acidity levels that prevent botulism growth. The lemon juice also helps maintain color and adds a pleasant tartness.
Step 5: Optional Sweetening
If desired, add 1 tablespoon of granulated sugar to each jar for enhanced sweetness. This step is optional since the natural fruit sugars and lemon juice provide sufficient preservation properties.
Step 6: Cover with Water
Pour cold water into each jar to completely cover the plums, maintaining the headspace. Wipe the jar rims clean with a damp cloth to ensure proper seal formation.
Step 7: Seal the Jars
Place new lids on each jar and tighten the rings finger-tight. Don’t over-tighten as air needs to escape during processing.
Step 8: Prepare Water Bath
Place a clean kitchen towel in the bottom of a large, deep pot. Arrange the filled jars on the towel, ensuring they don’t touch each other or the pot sides.
Step 9: Process in Water Bath
Pour cold water into the pot until it reaches the jar lid level. Bring to a rolling boil over high heat, then reduce heat to maintain a gentle boil. Process for exactly 20 minutes from the time water reaches a full boil.
Step 10: Cool and Test Seals
Turn off heat and let jars cool gradually in the water for 10-15 minutes. Remove jars and place on a towel-lined counter. As they cool, you should hear the satisfying “pop” of lids sealing. The center of each lid should be concave when completely cool.
Step 11: Store Properly
Once completely cool (12-24 hours), check that all lids have sealed properly by pressing the center – it shouldn’t move. Store sealed jars in a cool, dark place for up to 18 months. Refrigerate any jars that didn’t seal properly and use within one week.
Recipe Details
- Prep Time: 45 minutes
- Processing Time: 20 minutes
- Cooling Time: 2-4 hours
- Total Time: 3-5 hours
- Yield: 6-8 medium jars
- Shelf Life: 18 months unopened
Nutrition Information (Per ½ Cup Serving)
- Calories: 35
- Protein: 1g
- Carbohydrates: 9g
- Fat: 0g
- Fiber: 1g
- Vitamin C: 15% DV
- Potassium: 5% DV
Why This Recipe is Healthy
This traditional preservation method maintains most of the fresh plums’ nutritional value while extending their shelf life naturally. Plums provide significant amounts of vitamin C, antioxidants, and fiber that support immune function and digestive health. The water bath canning process preserves these nutrients better than many commercial preservation methods that use artificial additives. The minimal use of sugar keeps the calorie content reasonable while the lemon juice adds vitamin C and natural preservation properties. Unlike store-bought canned fruits often packed in heavy syrup, this method allows you to control sugar content completely. Having access to preserved fruit throughout winter encourages increased fruit consumption when fresh options are limited, supporting overall health and providing natural energy from whole food sources.
Food Safety Note: Always use tested canning recipes and proper techniques. Ensure jars seal properly and discard any jars with damaged seals, off odors, or unusual appearances. When in doubt, consult current USDA canning guidelines for your altitude and jar size.