Plum Preserves


Quantity: 5 half-pints

Jar size: Half-pints or pints


5 cups pitted, tart plums (about 2½ pounds)
4 cups sugar
1 cup water


1. Sterilize canning jars and prepare two-piece canning lids according to manufacturer’s directions.

2. Combine all ingredients. Bring slowly to boiling, stirring until sugar dissolves.

3. Boil rapidly over high heat, about 15 minutes, almost to the jellying point (which is 8°F above the boiling point of water, or 220°F at sea level). Stir frequently to prevent sticking or burning.

4. Pour hot preserves into hot jars, leaving ¼ inch headspace.

5. Wipe rims of jars with a dampened clean paper towel; apply two-piece metal canning lids.

6. Process in a boiling water canner according to the recommendations. Let cool, undisturbed, 12-24 hours and check for seals.

Processing time:

Processing Times for Boiling Water Canner



Process Times at Altitudes of:

Style of Pack

Jar Size

0-1000 ft

1001-6000 ft

Above 6000 ft


 Half-pints or Pints

 5 min

 10 min

 15 min

Source: National Center for Home Food Preservation