plum syrup for drinks Archieven - My little Homestead

Over the past few years, we’ve been blessed with an abundance of plums, and finding creative ways to process them has always been a joy.

One of our favorite things to make with garden fruit is syrup. Syrups are incredibly versatile—they’re perfect for summer drinks, whether you’re making a refreshing soda alternative, a fruity mocktail, or even a cocktail. Plum syrup, in particular, is a real flavor booster.

But it doesn’t stop there. This syrup is also delicious drizzled over ice cream or pancakes. You can even use it in place of honey in a vinaigrette or marinade—it pairs beautifully with pork.

How Much Sugar Do You Need for Plum Syrup?

The amount of sugar depends on the sweetness of your plums. With my Opal plums, I use far less sugar compared to Victoria plums. Store-bought plums often require more sugar as well.

A good approach is to add sugar gradually, tasting as you go, rather than dumping it all in at once. This way, you can adjust the sweetness to your liking.

How Does Sugar Affect Shelf Life?

Sugar isn’t just about flavor—it also acts as a natural preservative. Adding less sugar can shorten the shelf life of your syrup.

If you sterilize your bottles and fill them while the syrup is hot, you don’t have to worry too much. But if you want extra security, you can water-bath can the syrup (instructions further down in this post).

The main difference shows up after opening the bottle: syrups with less sugar won’t keep as long. To solve this, you can:

Store the opened bottle in the fridge
Use smaller bottles so you finish them faster

You’ll only need to keep this in mind if you’re making a lighter syrup with about a 2:1 ratio (1 quart juice to 1 pound sugar / 1 liter juice to 500 g sugar).

What You Need to Make Plum Syrup

For about 2 pounds plums (1 kg):

4–5 cups sugar (1.75–2.25 pounds / 800–1000 g), to taste
Juice of 1 lemon

Equipment:

Large stockpot
Colander and cheesecloth (or a fine-mesh strainer)
Large bowl to catch the juice
Bottles or jars for storage

How to Make Plum Syrup

1. Prepare the plums:
Pit the plums and cut them into chunks. Place them in a large pot with a splash of water to prevent sticking.

2. Cook:
Bring the plums to a simmer and cook until soft and falling apart, about 15 minutes.

3. Strain the juice:
Line a colander with cheesecloth, place it over a bowl, and pour the cooked plums in. Let the juice drip through naturally. You can also leave it in the fridge overnight, or gently squeeze out the remaining liquid.

💡 Don’t throw away the leftover plum pulp! Add a little sugar and use it as a quick jam or spread.

4. Make the syrup:
Return the strained juice to the pot. Add lemon juice and sugar, a bit at a time, tasting until it reaches your preferred sweetness. Bring the mixture to a boil.

5. Bottle:
Pour the hot syrup into sterilized bottles or jars. Seal and let cool completely before labeling and storing. Want to make your homemade syrup last even longer? Check out my full guide on water bath canning syrup

Ways to Use Plum Syrup

As a topping: Drizzle over pancakes, waffles, or ice cream.
In drinks: Mix 1 part syrup with 4 parts still or sparkling water for a homemade soda. Add lime slices or fresh ginger for extra flavor.
In marinades: Replace honey or sugar in a pork marinade with plum syrup.
BBQ sauce base: Add depth and natural sweetness to homemade barbecue sauce.

It’s a great way to bring a taste of summer into your kitchen all year long.

Enjoy your homemade plum syrup!