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Anyone who likes plums knows their season is relatively short. But what do you do when you have a basket full and want to enjoy that sweet taste even in winter? Forget canning with added preservatives or freezing. There is a simple way to keep plums fresh in a jar until winter without losing flavor, texture, or color. And if you follow the correct procedure, they can easily last several years.
Why does this method work?
The secret lies in a simple combination of sterilization, sugar, lemon, and clean water. You don’t need any chemical preservatives, colorings, or unnecessary additives. Thanks to gentle pasteurization and proper storage, the plums will retain their flavor, aroma, and flesh firmness as if you had just picked them from the tree.
What you’ll need?
- 2 kg of firm, healthy, and ripe plums (not overripe, without signs of rot)
- 2 tablespoons of sugar for each jar of about 700 ml
- juice of ½ lemon
- drinking water (ideally filtered or boiled and cooled)
- clean jars with screw lids, sterilized for 10 minutes in boiling water
Step-by-step procedure
1. Preparing the plums
Wash the plums, dry them, and cut them in half, or leave smaller fruits whole. Always remove the pit. Use only undamaged fruit.
2. Filling the jars
Fill each jar with plums so they reach about three quarters of the volume. Add 2 tablespoons of sugar and a few drops of lemon juice – lemon helps preserve the natural color and enhances the flavor.
3. Filling with water
Top the jars up with water so that the level is about 1 cm below the rim. Do not fill up to the lid – the volume will expand when heated.
4. Sealing
Clean the rim of the jar from dirt and sugar. Seal tightly with a sterilized lid.
5. Pasteurization
Place the jars into a large pot lined with a towel (to prevent cracking). Pour hot water up to the lids. Bring to a boil and boil for:
- 30 minutes for a 700 ml jar
- 35–40 minutes for larger volumes
6. Cooling and storage
After boiling, carefully remove the jars, turn them upside down and let them cool under a cloth. Store in a cool, dark, and dry place – preferably in a cellar or pantry.
What to expect from this method?
- Preserved color, flavor, and texture of the plums
- Natural sweetness without unnecessary additives
- Shelf life of up to several years, if stored properly
- A great base for pies, porridges, desserts, or just a spoonful
Practical tips for long shelf life
- Choose only undamaged, firmer plums – overripe ones will quickly fall apart
- Sterilize thoroughly – cleanliness is the key to long shelf life
- Always mark the date of packing – you’ll know how long you’ve had them
- After opening always check taste and smell – if the contents smell bad, don’t eat them
Conclusion: Summer in a jar that lasts for years
Preserving plums by this method is simple, eco-friendly, and above all effective. There is no need for preservatives or modern techniques – the classic method our grandmothers knew is enough. The result is a delicious fruit treasure that will please you not only during winter evenings but also in spring, when fresh fruit is no longer available.
Try this method and stock up on supplies that will last more than one season. It really works.
