Plums in Syrup

I didn't learn my lesson from the cherries and bought plums the next week.  Only five pounds this time, and way fewer pits to remove.  The recipe on NCHFP is easy to follow and doesn't require any additional acid.

If you're not into canning, this is still a recipe for you.  Everything up to the putting it in jars point can be done if you're keeping them in the fridge or using them immediately.  Think of it as poached pears, but with plums and not having to peel anything.

Frankly, it works better if you just poach them.  I didn't expect them to disintegrate, but it does explain why you can't buy canned plums.  While disappointing, I quickly realized that what I was using them for did not require firm plum pieces.  Mostly, they're going in yogurt or the popsicle mold.  I have a vague idea of stirring them into gelatin or vanilla pudding.  Maybe spooned over ice cream.  I didn't feel like opening a new jar of cranberry sauce and had some with the last of the leftover turkey from Passover.  There was some pivoting of expectations, and I probably won't can halves again, but the jars won't go to waste.

6 pounds ripe plums (makes 4 pint jars)
1/2 C sugar, or less for a lighter syrup
2 C water

1.  Wash fruit well.  Cut plums in half.  Remove stems and pits.  If canning, prepare jars, lids, and water bath canner for four pints.  It's going to take longer for the water to get to a boil than anything else.

2.  In a large saucepan, stir together water and sugar.  Bring to a boil, then reduce the heat to medium.  Place plums in a single layer in the water and boil 2 minutes.  If necessary, do this in batches and remove the cooked ones to a separate bowl.  When all pieces have been boiled, return all of them to the hot syrup, turn off the heat, and allow to sit 20 minutes.  If not canning, allow to sit only 5 minutes, call it a day, and refrigerate.  You're done!

3.  For canning, fill hot jars with hot plums and syrup to 1/2" headspace.  De-bubble and adjust headspace if necessary.  Wipe rims, center lids, and screw down rings finger tight.  Process 20 minutes for pints and 25 minutes for quarts.

Makes about 4 pint jars

Difficulty rating  :)