The plum season started off beautifully here with our Opal plum tree, heavy with ripe, juicy fruit. Every day we picked about half a kilo (around 1 lb), sometimes more — and most of them disappeared the same day. But then came the rain… Within just a few days, the remaining plums split open from the moisture. We harvested the whole tree and sorted the fruit: the badly cracked or discolored ones went into plum jam, the perfect ones stayed in the fruit bowl, and the slightly damaged ones were preserved in syrup.

The idea came quickly — I’d made peaches in syrup before, which are delicious with ice cream or as a sweet touch to a tuna salad. For these canned plums, the possibilities came naturally: imagine a plum tart made with halved plums, or using them as a sweet accent in a tagine or game dish.

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Add Seasonal Flavors

You can completely tailor the taste of your preserved plums by experimenting with spices and flavorings.
In summer, try vanilla, orange zest, or lavender for a bright, fresh twist. In winter, warm spices like cinnamon, star anise, or cloves bring a cozy note. A splash of red wine, rum, or amaretto in the syrup can also add surprising depth and warmth.

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No Time to Peel the Plums?

If you’d rather skip peeling, simply cut the plums into wedges. Small plums can be quartered, larger ones cut into six or eight pieces. The skins will be so fine you won’t notice them later.

If you prefer to remove the skins, or are canning halved plums, blanch them briefly — just 1 minute in boiling water. Thanks to the small cracks in the skin, it will slip off easily.

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Ingredients for Plums in Syrup

• 2 kg (about 4½ lb) plums
• 500 ml (2 cups) water
• 250 g (1¼ cups) sugar
• Optional flavorings: cinnamon sticks, vanilla pod, star anise, or a splash of rum

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Method

Halve the plums:
Cut the plums in half and remove the pit. Opal plums are ideal for this — their stones come away easily from the flesh.

Prepare the syrup:
Bring the water, sugar, and any flavorings to a boil. Let it simmer gently until the sugar is completely dissolved.

Can the plums:
Fill sterilized jars with the plum halves or wedges. Pour the hot syrup over them, leaving about 1 cm (½ inch) headspace. Seal the jars tightly and process in a water bath for 30 minutes at 90°C (195°F).

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Serving Ideas

These preserved plums are wonderfully versatile. Serve them with pancakes, waffles, or French toast, or use them as a topping for ice cream or cake. They’re also delicious in a summer salad with goat cheese and nuts.

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Storage

Store your sealed jars in a cool, dark place. They’ll keep for at least a year.
Once opened, refrigerate and use within a week.

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How to Use Plums in Syrup

In the kitchen, these plums are little flavor bombs. Serve them with roast pork or game, spoon them over vanilla ice cream, or pair them with Greek yogurt and granola for a luxurious breakfast.
They also shine on a cheese platter, where their sweet flavor contrasts beautifully with aged cheeses.

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Don’t Pour Away the Syrup!

Don’t waste that gorgeous leftover syrup — it’s too good to throw out! Use it to sweeten fruit salads, or whisk it into a vinaigrette with olive oil and balsamic vinegar.
In summer, a splash of plum syrup over sparkling water or prosecco makes a wonderfully refreshing drink.

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More Recipes with Plums

There are so many ways to preserve and enjoy your plum harvest. If you’ve got plenty of ripe fruit, try:

• Dry canning plums – the quickest method for canning plums
• Homemade dried plums (prunes) – perfect as a healthy snack or to enrich stews.
• Plum jam and strawberry-plum jam – simple and delicious classics.
• Plum syrup – ideal for drinks or desserts.

That way, you can enjoy your harvest all year long.

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Savoring the Harvest

There’s something deeply soothing about canning plums — the gentle aroma filling the kitchen, the glossy fruit halves glowing in their amber syrup…
You’re not just preserving the taste of summer, but also the memory of abundant harvest days.

And if you still have more plums left, make sure to check out my other plum recipes for even more delicious inspiration!

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