plum syrup recipe

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Canning Plums in Syrup: Perfect for Desserts or Breakfast

Canning & Preserving

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.

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.

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.

Plum wedges
Plum wedges in syrup

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

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).

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.

Want to turn them into a drink? Blend the contents of a jar and bring briefly to a boil — you’ll get a quick plum syrup. Fill a glass one-quarter full with the syrup, add ice cubes, and top up with still or sparkling water. A splash of lemon or lime juice makes it extra refreshing.

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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.

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.

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.

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.

Dry canning plums
Een stapel glazen potten gevuld met ingemaakte pruimen, met een kom verse pruimen op de achtergrond.
Dried plums
Pannenkoek met zelfgemaakte pruimenconfituur
Plum jam

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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A glass jar filled with canned plums in amber syrup, topped with a golden lid, surrounded by lavender sprigs.

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Homemade Plum Syrup: Perfect for Drinks and Desserts

Canning & Preserving

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.

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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.

Pruimensiroop in de maak
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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!

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A bottle of homemade plum syrup next to a bowl of fresh plums, set against a wooden background.

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