Canning recipe
Plum Compote in Light Syrup
Halved plums are hot-packed in a light sugar syrup and safely preserved in a boiling-water canner. Makes about 4 pint jars.
35 min.
2 min.
-
4
Easy
Ingredients
- 4 lb ripe, firm plums
- 2 1/2 cups water
- 2/3 cup sugar
Preparation
2. Wash plums, remove stems, halve, and pit.
3. Bring water and sugar to a boil.
4. Add plums to hot syrup and boil 2 minutes. Cover and stand 20 to 30 minutes.
5. Reheat plums and syrup. Fill hot pint jars with hot fruit and syrup, leaving 1/2 inch headspace.
6. Remove air bubbles, wipe rims, and apply lids.
7. Process in a boiling-water canner: 20 minutes at 0–1,000 ft, 25 minutes at 1,001–3,000 ft, 30 minutes at 3,001–6,000 ft, and 35 minutes above 6,000 ft.
8. Cool undisturbed 12 to 24 hours, check seals, and remove screw bands for storage.
Storage
Store correctly sealed, unopened jars in a cool, dark, dry place, ideally around 50 to 70 °F. Refrigerate after opening.
Shelf life
For best quality, use within 12 months.
Safety note
Use only sound, ripe plums. Adjust processing time for elevation and maintain 1/2 inch headspace. Do not taste jars with a loose or bulging lid, leakage, mold, unusual odor, foaming, or other spoilage signs; discard them.