Every summer, as the plum trees bend under the weight of their ripe fruit, I take it as nature’s invitation to begin a yearly ritual — preserving fresh plums in jars so they stay perfect through the winter months. What may surprise you is that this method is so effective, the plums can remain edible and delicious not just for a few months… but for years without going bad.
Let me share with you the simple, natural method I use to make this magic happen — no fancy equipment, no chemicals, just good fruit, clean jars, and a few old tricks.
The Secret Is in the Simplicity
Contrary to what many think, preserving plums doesn’t have to involve tons of sugar or vinegar. My method keeps the plums close to their fresh state — just firmer, slightly sweeter, and full of flavor. The secret lies in three key principles:
Choosing the right plums: They must be freshly picked, not overripe, and free from any bruises.
Sterilizing the jars properly: This is crucial for long-term preservation.
Sealing with natural juice or light syrup: This keeps air and bacteria out, and flavor locked in.
Step-by-Step Guide to Preserving Plums
1. Wash and dry the plums.
Make sure to rinse off all dirt. You can leave the skin on and pits inside, or remove them if you prefer a ready-to-eat version.
2. Sterilize your jars.
Boil the jars and lids in hot water for 10 minutes. This eliminates any bacteria or mold spores that could cause spoilage.
3. Pack the plums tightly.
Place them snugly into the sterilized jars. Try not to leave much empty space.
4. Add a liquid seal.
I use two methods:
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