A fresh-picked plum is absolutely dripping with juice.
That means it rots really quickly, even when refrigerated.
Once you learn how to can plums, you can preserve that goodness in a shelf-stable format that’s ready to eat all winter long.
This recipe is quick and easy.
It might even inspire you to plant a plum tree for easy canning next year!
Step-by-Step Guide to Canning Plums (With or Without Sugar)
For this recipe, I’m using whole plums.
If you’d like, you can halve and pit the plums instead. The recipe’s proportions or needed equipment won’t change.

Equipment Needed
- Sharp knife
- 2 saucepans
- Water canner with lid
- 9 pint jars with rings and lids
- Jar lifter
- Lid lifter
- Canning funnel
- Ladle
Ingredients
- 9 pounds of plums (for a whole canning batch)
- 6 ½ cups water
- ¾ cup sugar (optional)
Step 1: Choose Your Plums
Some plum varieties (including those I grow in my garden) become very mushy and soft when they’re ripe.
While these types of plums make tasty snacks, jams, and jellies, they’re not ideal for canning whole.

Look for firm plums you can cut in half without them falling apart. Plums like this can withstand the canner.
You’ll need 9 pounds of plums for a whole canning batch. However, you can scale the recipe up and down depending on how many you have available.
Step 2: Wash Your Plums
Since we’re leaving these plums intact in the canner (instead of peeling them), washing is critical. However, plums can bruise and split when they’re scrubbed.
I like to wash my plums with a stream of warm water and my fingers. I feel for soft spots and bruises as I wash. Anything that’s damaged gets set aside for immediate eating.
Step 3: Examine Your Jars
While your plums drip dry from the wash, examine all of the jars you’re planning to fill with plums. Feel along the edges for nicks that could keep the lids from adhering during the canning process.
I like to hold up each jar to the sunlight and look for cracks and flaws. Problems like this can cause the glass to break in the canner. That means a lost jar of plums!
Step 4: Prepare Your Jars and Lids
Wash all of your approved jars in warm water. Rinse well and place them in your canner. Fill with water and bring to a boil. Leave the jars inside the canner until you’re ready to fill them.
Place your lids in a saucepan and fill with water. Place the pan over low heat. The adhesive on the edge of the lids will soften while you prepare your plums.
Step 5: Make Your Syrup
Plums can be really tart and tangy, especially when they’re cooked in a canner. I like to preserve them in a light syrup to cut the bitterness and make for better snacking.
Sugar isn’t a preservative, so you can skip this step. Can in boiling water instead for a low-cal treat.
To make a light syrup, mix 6 ½ cups water and ¾ cup sugar in a saucepan. Over medium heat, bring to a boil while stirring regularly. This step takes just a minute or two.
Step 6: Prepare Your Plums
With your syrup made, you’re almost ready to fill your jars!
Hold down each plum and prick the sides with a sharp knife. This step ensures the fruit won’t split while it expands in the canner.
Note that many recipes suggest pricking plums with a fork. I’ve never found that effective, as forks aren’t strong enough to pierce the skin.

Again, if you’d like to halve your plums and remove the pits, you can do so. It won’t change the recipe or procedure in any way.
I sometimes cut one or two plums to ensure that the jars are packed tight.
Step 7: Fill Your Jars
With your lid lifter, remove your prepared jars from the canner. Pack each jar with your prepared plums.
I like to use narrow-mouth jars as the natural lip on them keeps the fruit deep inside the glass.
If you only have wide-mouth jars, they will still work. However, you may experience some “fruit float,” in which the fruit bubbles to the top of the jar during canning.
It makes for a less-pretty product.

Using your canning funnel and ladle, fill the jars with your prepared syrup. Leave a half-inch of headspace at the top for your plums to expand during canning.
Step 8: Prepare Your Jars for the Canner
Tiny pockets of air will form between your plums inside the jar. It’s common, but it can become a problem later on. Run a knife around the edges of your jars to let the air bubbles escape.
I often dribble syrup on the edges of my jars when I’m removing air bubbles. Leaving sticky bits behind could keep the lids from sticking firmly. Dampen a paper towel and run it across the top of each jar.
With your lid lifter, pull the lids out of your saucepan and place them on the jars.

Screw down each lid until it’s finger-tight. That means it won’t slip right off, but it’s not screwed down so tightly that air inside the jar can’t escape during the canning process.
Step 9: Process Your Jars

Place your prepared jars in the canner and ensure the lids are covered with at least an inch of water. Bring the water to a rolling boil with the lid on.
Process your jars for 20 minutes. Adjust for your elevation as needed.
Step 10: Rest the Jars
When your processing is complete, turn off the heat and remove the lid from your canner. Leave the jars in place for 5 minutes to allow the pressure to stabilize.
With your jar lifter, remove the jars from the canner. Place them on a cutting board or towel to rest. It’s especially important to place a buffer between really cold or hard counters (like marble), as they can crack the jars.
Let the jars rest for 24 hours. You may hear them pop and click as the lids seal and adhere to the jars. (It’s a wonderful sound!)

Step 11: Test the Lids
After 24 hours, the contents inside your jars are stable, and your lids should be tightly adhered. It’s time to test them!
Remove the rings from each jar. Press down on the center of each jar. If it doesn’t pop or click, the jar is sealed. If it hasn’t sealed, eat the contents within a day or two. Store the leftovers in the refrigerator.
Write the date on the lid of each properly sealed jar. While they’re really beautiful (and you probably want to look at them), these plums should be stored in the dark. A cool space, like a basement, works best.
How Long Do Canned Plums Last?
The USDA says all home-canned goods should be consumed within about a year. Writing the date on each lid is so helpful, as it ensures you eat your items before that date passes.
I like to rotate my canned goods on the shelves, too. When the oldest items are in front, I can grab and go with ease.
Ideas for Using Canned Plums
Canned plums are delicious (and nutritious!) when eaten straight from the jar. These are my other favorite uses for them:
- Top spinach with canned plums and goat cheese for a delicious salad.
- Add to smoothies for a dark-tinged breakfast.
- Drop a plum into seltzer water for a delightful drink.
- Spoon canned plums on toast for a jam alternative.
- Serve with your next cheese plate.
- Add plums to muffin mixes.
- Add plums to oatmeal.
- Bake meats like chicken and pork in a bed of canned plums.

Equipment
Ingredients
- 9 pounds of plums about 4-5 quarts
- 6 ½ cups water
- ¾ cup sugar optional, for light syrup
Instructions
Choose Your Plums
- Select firm plums that hold up well during canning—soft, mushy varieties don’t do as well. You’ll need about 9 pounds of plums for a full batch.
Wash Your Plums
- Rinse plums gently under warm water, using your fingers to rub off any dirt. Inspect each fruit for bruises or soft spots, setting aside any that are damaged.
Examine Your Jars
- Check your canning jars for any cracks or nicks that could cause problems during sealing. Holding each jar up to light helps spot any flaws.
Prepare Your Jars and Lids
- Wash the jars thoroughly and place them in your water canner. Fill with water and bring it to a boil. Keep the jars hot until you’re ready to fill them. In a separate saucepan, simmer the jar lids on low heat to soften the adhesive.
Make Your Syrup
- Combine 6 ½ cups of water with ¾ cup of sugar in a saucepan. Stir, then bring it to a boil over medium heat for about 1-2 minutes. This light syrup balances the tartness of the plums. If you prefer to skip the sugar, you can can the plums in just boiling water for a lower-calorie option.
Prepare Your Plums
- Use a sharp knife to prick each plum several times on the sides. This prevents the plums from splitting as they cook. If desired, you can halve the plums and remove the pits, but whole plums hold up better in the canner.
Fill Your Jars
- Using a jar lifter, remove the hot jars from the canner. Pack each jar tightly with plums. Narrow-mouth jars are best for this, as they hold the fruit in place better than wide-mouth jars. Fill each jar with the prepared syrup, leaving ½ inch of headspace.
Remove Air Bubbles and Prepare for Canning
- Run a knife along the edges of the jars to release any air bubbles. Wipe the rims of each jar with a damp paper towel to remove any sticky syrup that might prevent the lid from sealing properly.
Process the Jars
- Place the filled jars into the water canner. Ensure that the lids are covered by at least an inch of water. Bring the water to a rolling boil, cover the canner, and process for 20 minutes. If you’re at higher elevations, adjust processing time accordingly.
Rest the Jars
- Once the processing time is up, turn off the heat and remove the canner lid. Leave the jars in the canner for 5 minutes to stabilize the pressure. Using a jar lifter, remove the jars and place them on a towel or cutting board to cool.
Test the Lids
- After 24 hours, press down in the center of each lid. If it doesn’t pop or click, the jar is sealed. If any jars didn’t seal, refrigerate them and use them within a couple of days.
Label and Store
- Once sealed, remove the rings and label each jar with the date. Store the jars in a cool, dark, and dry place. Your plums will be shelf-stable for up to a year, although you’ll probably eat them long before that!
Notes
- If you’re unsure about whether your plums are firm enough for canning, try pressing gently. If they give easily, they might not hold up well during the canning process.
- Be sure to process jars for the full time – skipping this step could lead to under-sealed jars.
