Decadent Spiced Plums ~ a Canning Recipe

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Spiced Plums Canning RecipePlums are a favorite fruit around these parts and I do all kinds of yummy things with them. Plum jelly. Plum Apple Sauce. Asian Plum Sauce. But one of our favorites is this recipe for Spiced Plums. These are great served room temperature with pound cake or hot as a cobbler or crisp. I image they’d be pretty good with ice cream, too. I’ll have to give that a try soon.

This recipe makes anywhere from 5 – 7 pints depending on the size of your plums and how tightly you pack them in the jar. I usually have a little syrup left over and I’ll can that up along with the jars of plums. Its good mixed into a fruit salad or thickened up for a bread pudding sauce. Or to sweeten oatmeal or even rice pudding. There’s no end to what we have found to do with it. I’m going to try to hide some and add it to my next batch of water kefir.

But I digress. Again. 🙂

Shall we begin?

The plums can be processed in either a waterbath canner, which is what you’ll see in the pictures, or a pressure canner. Instructions are included for both canners.

If you’re new to canning, or want a refresher, please click here for general canning and safety guidelines.

 Spiced Plums Canning Recipe

Spiced Plums

  • 4 pounds of plums
  • 5 c water, or if you want to get really fancy, 4 cups water and 1 cup Brandy
  • 2 c honey
  • 2 oranges, juice and zest
  • orange zest (optional if you don’t want to zest the ones you have)
  • 5 to 7 – 1″ cinnamon sticks (1 per pint jar) (I like to get my organic spices from Starwest Botanicals)
  • 15 to 21 cloves (3 per pint jar)
  • 5 to 7 pint jars, clean and hot
  • 5 to 7 rings and new lids, prepared following manufacturer’s instructions
juicing the orange

this glass juicer was my grandma’s 🙂

In a large pot combine water, honey, orange juice, and cinnamon sticks. Bring to a boil. Reduce heat and simmer for 10 minutes, stirring frequently.

While that’s simmering wash and pit the plums. Depending on how big they are, cut them either in half or in quarters. For very small plums you can leave them whole, but prick the skins so they don’t burst during processing.

quartered plums for spiced plums

I quartered these guys cuz they were so big

After the syrup has simmered for 10 minutes, add the plums. Bring the plums and syrup back to a boil, stirring frequently, and remove from heat.

plums in syrup

here’s the plums in some syrup-y goodness

Prepping the jars

To each hot pint jar add 3 cloves and 1 tsp of orange zest. Fish the cinnamon sticks out of the syrup and add one to each jar. I usually start with the 5 jars and add more if needed.

spiced plum jars with orange zest

prepping the jars

Now add the plums to the jar leaving 1/2″ of headspace. Try to fit them in as tightly as possible without squishing them. Sometimes it feels a little like playing Tetris. Only with food. Hot food. That could, just possibly, burn your fingers.

spiced plums in the jars

the syrup is hot to!

Next, ladle the hot syrup over the plums, using a canning funnel. The funnel not only helps get the stuff actually inside the jars, but it also helps keep the stuff off of the rims of the jars. Then, remove the air bubbles with your handy dandy little air bubble remover thingy and top off with syrup as needed, again, leaving 1/2″ headspace. Wipe the rim with a clean cloth dipped in vinegar (vinegar cuts through the syrup), seat the lid, and put the rings on finger tight. Fill and close the remaining jars.

Processing

spiced plums in the canner

into the waterbath canner

Process in a boiling waterbath canner for 20 minutes for pints or quarts.

water in the canner at a full boil

start processing time when water comes to a full boil

Or process in a pressure canner for 10 minutes at 6 pounds pressure for pints or quarts. Whichever canner you use, don’t forget to adjust the time or pressure according to the altitude chart.

spiced plums and syrup cooling

I actually had some syrup left so I canned that too!

After processing, allow the jars to cool, undisturbed, 12 to 24 hours. Don’t forget to check the seals before you put the jars away.

What would you eat these beauties with?




Spiced Plums Canning Recipe
Spiced Plums

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Plums are a favorite fruit around these parts and I do all kinds of yummy things with them. This Spiced Plum recipe is one of our favorites.

Spiced Plums

Votes: 0
Rating: 0
You:
Rate this recipe!

Print Recipe

Plums are a favorite fruit around these parts and I do all kinds of yummy things with them. This Spiced Plum recipe is one of our favorites.

Servings Prep Time Cook Time
5 – 7pints 10minutes 10 -20minutes depending on processing method
Servings Prep Time
5 – 7pints 10minutes
Cook Time
10 -20minutes depending on processing method

Ingredients
  • 4 lbs plums
  • 4 c water
  • 2 c honey
  • 2 oranges juiced, and zested (more zest may be necessary)
  • 5 – 7 1″ cinnamon sticks
  • 15 – 21 cloves

Servings: pints

Units:

Ingredients
  • 4 lbs plums
  • 4 c water
  • 2 c honey
  • 2 oranges juiced, and zested (more zest may be necessary)
  • 5 – 7 1″ cinnamon sticks
  • 15 – 21 cloves

Servings: pints

Units:

Instructions
  1. In a large pot combine water, honey, orange juice, and cinnamon sticks. Bring to a boil. Reduce heat and simmer for 10 minutes, stirring frequently.
  2. While that’s simmering wash and pit the plums. Depending on size cut them either in half or in quarters. For very small plums you can leave them whole, but prick the skins so they don’t burst during processing.
  3. After the syrup has simmered for 10 minutes, add the plums. Bring the plums and syrup back to a boil, stirring frequently, and remove from heat.
  4. To each pint jar add 3 cloves and 1 tsp or orange zest. Fish the cinnamon sticks out of the syrup and add one to each jar.
  5. Now add the plums to the jar leaving 1/2″ of headspace. Try to fit them in as tightly as possible without squishing them.
  6. Cover the plums with the hot syrup. Remove the air bubbles and top off with syrup as needed, again, leaving 1/2″ headspace.
  7. Wipe the rim with a clean cloth dipped in vinegar, and adjust the lid. Fill and close remaining jars.
  8. Process in a boiling waterbath canner for 20 minutes for pints or quarts. Or process in a pressure canner for 10 minutes at 6 pounds pressure for pints or quarts. Whichever canner you use, don’t forget to adjust the time or pressure according to the altitude chart.
  9. After processing, allow the jars to cool, undisturbed, 12 to 24 hours. Check the seals before you put the jars in storage.

Recipe Notes

If you don’t want to can this recipe, cut it way down. These will keep in the fridge for about a week.

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Spiced Plums Canning Recipe

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4 comments on “Decadent Spiced Plums ~ a Canning Recipe

  1. That looks so good! Plum jelly is one of my favorites. I keep hoping I’ll find a wild plum tree on our farm, but I may have to break down and plant one. I don’t think I’ve ever had spiced plums, but you make them look really good!

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