I’m an advocate of canning plums! In my cold room, you’ll find these fruits are preserved a number of ways!
Jams, syrups, cordials and preserves are common.
Sometimes, we are found canning nothing but plums in a syrup. With honey and spice!
Why Make Honey Spice Plums?
This recipe is versatile and can be used in a number of ways! Heat it up and pour over pancakes, waffles or biscuits. Add it to steamed puddings. Use it to make my husband’s favorite BBQ Plum Sauce. Add this to your red meats and you’ll come back wanting more!
Halved or Whole Plums
Halved: the results from halved plums were never satisfying. After pulling a batch of Honey & Spice Plums from the canner, things looked empty. The fruits would pack into the upper 1/3 of the jar, leaving an open gap below.
It was time to learn how to pit whole plums so that the frugal, hard-working side of me wasn’t offended by semi-empty jars!
Whole: I have been quite happy with the results of whole plums in this recipe! However, preserving whole plums requires that you have a good method for removing the seed.
Pitting Whole Plums
My sister and I discovered a method that was so efficient, it will become one of your kitchen hacks! You can read the tutorial here. It’s simple, fast (one second per plum) and kid safe!
And because good things were meant to be shared, here’s the recipe for your kitchen!
Whole Plums with Honey & Spice
- plums to fill 7 quart jars (approx 14-16 lbs)
- 8 C water
- 3/4-1 C honey
- 8-10 cloves
- 1 tsp ground cinnamon or 1 cinnamon stick
- 1 tsp vanilla extract
Directions: combine syrup ingredients. Bring to boil and then simmer for 10 minutes. Pit whole plums as directed above and tightly pack into jars. Go ahead and press down on the fruits! They will compact when canned and the more you fit per jar, the better.
When ready, strain the cloves and cinnamon stick from syrup. Fill jars, leaving 1 inch head space. Wipe rims and place hot lids down, sealing with metal band. Process according to altitude and let cool for 24 hrs before removing metal bands or storing away.
At just over 2,000 ft in elevation, I had to process quarts for 30 min and pints for 25.