Homemade Canned Plums in Light Syrup

Wash the plums thoroughly in cold water. Halve them along the natural seam and remove the pits (or leave them whole and prick the skins with a needle to prevent bursting). Wash jars and lids in warm, soapy water, and keep jars warm until ready to pack.

In a medium saucepan, combine 5 cups of water and 1½ to 2 cups of sugar over medium heat. Stir until the sugar is completely dissolved and the liquid reaches a gentle simmer.

Pack the prepared plum halves tightly into the warm, clean jars cut-side down to fit as many as possible. Pour the hot syrup over the plums, leaving ½-inch (1.25 cm) of headspace at the top of each jar. Run a clean spatula along the inside rim to release trapped air bubbles.

Wipe the rims of the jars clean with a damp paper towel. Apply the lids and screw bands until fingertip-tight. Place jars in a water bath kettle filled with hot water (ensuring at least 1–2 inches of water above jar tops). Cover and boil gently for 20 minutes.

Carefully remove jars using a jar lifter and place them on a towel-lined countertop. Let them cool undisturbed for 12–24 hours. Check that all lids have sealed (the center button should be pressed flat and not pop back up).