Homemade Plums in Syrup: The Sweetest Way to Preserve Summer

The principle is the same as traditional fruit in syrup: the plums are placed in jars and covered with a syrup of water and sugar. The result is different from jam. The fruits remain whole or halved and retain a soft yet distinctive texture, while the syrup gradually absorbs their color and aroma.

To prepare plums in syrup, it's best to choose plums that are ripe but still firm, healthy, and free of bruises. Overripe fruits risk falling apart during heat treatment. You can use different varieties, keeping in mind that the color, sweetness, and final consistency will vary depending on the type of fruit.

The syrup can be left plain or flavored with lemon zest, cinnamon, or vanilla. Once ready, the plums can be transformed into a dessert, served with yogurt or ice cream. They can also be used as a filling for cakes and pies.

When making fruit preserves at home, however, the recipe is only part of the job. Hygiene, jar conditions, heat treatment, and vacuum formation are fundamental rules. This is why it's important to follow the official guidelines for home preserves.

Homemade plums in syrup

• 1 kg of firm, ripe plums
• 750 ml of water
• 300 g of sugar
• 1 untreated lemon
• To prepare the plums in syrup, start by carefully selecting the fruit. Remove any bruised or overripe plums, wash the ones you will be using thoroughly, and dry them gently. You can leave them whole or halve them and remove the pits. If you decide to keep them whole, poke a few small holes in the skin with a clean toothpick.
• Prepare the syrup by pouring the water and sugar into a saucepan. Add a few thin strips of lemon zest, taking only the yellow part of the peel, and bring slowly to a boil. Stir until the sugar is completely dissolved, then simmer for a few minutes.
• Arrange the plums in clean, suitable jars, without squashing them and leaving adequate headroom at the top. Pour the hot syrup over the fruit, ensuring the plums are covered with the liquid and gently removing any trapped air bubbles.
• Carefully clean the rims of the jars and seal them with intact, suitable lids. Then proceed with the heat treatment in a bain-marie. Place the jars in a large pot, wrapping them with a clean cloth to prevent them from bumping into each other, then cover them completely with water. Place the lid on the pot and bring the water to a boil. The procedure requires 20 minutes for jars of approximately 470 ml at altitudes up to 305 m, 25 minutes between 305 and 915 m, and 30 minutes between 915 and 1,830 m. The ISS emphasizes that altitude matters because the higher you go, the lower the boiling point of water. Once the treatment is complete, turn off the heat and let the jars cool, then check that the vacuum has formed properly. The lids should not bulge or make the characteristic "click-clack" sound when pressed in the center.
• Label the jars with the contents and preparation date. Store them in a cool, dry place, away from light. Before consuming, always check the integrity of the seal and the appearance of the preserve. If the jar shows signs of a vacuum leak, leaks, or abnormal odors or appearance, do not taste the product.
• Remember to let the plums in syrup rest before eating them: over time the fruit will absorb some of the syrup and the flavours will become more harmonious.

Recipes with plums

Plums can be the perfect ingredient to make a main course special. Here's how to make the recipe for rabbit roll with plums and pancetta, with a spring onion, apple, and lemon salad.

Have extra fruit? Use it to make a quick compote, perfect with aged cheeses for a simple dinner or a surprisingly inexpensive appetizer.

Healthy and nutritious snack with homemade prunes. All the strategies you need to know.

Craving something sweet? Here's a simple recipe that's delicious as a snack or for breakfast: soft plum cake.