A friend gave me a large quantity of plums. As I only have a small freezer, I don't really have room to freeze a lot. I will make some jam but was wondering if anyone successfully preserves this type of fruit in syrup? And what proportions of water and sugar do you use for the syrup?
Just bottle it, you can use a heavy syrup or a light one, then water bath the jars.. it is really easy.Get back tio me if yoiu need nore specifics
What type are the plums..and size
XX Jeannine
They are just small yellow plums, not really sure of the type. They are about as big as... mmm about 1 1/2 inches across.
I really need to hurry, some are spoiling. I know how to sterilise but not sure how to make the syrup.
Best to choose moderately ripe fruit.Some varieties hold their shape better,,eg greengages hold up well whole but the large very juicy ones break down easier. You can leave the stones or halve them and remove them..I would probably leave them in.
Wash and remove stems,prick the skins in a few places,it saves them bursting.
You can use hot pack or raw pack.
Raw pack,I would use this if the plums are not very juicy, fill the jars snugly with raw prepared fruit, add boiling syrup (see recipe below) leave 1/2: headroom,put on lids, process in hot water bath, put jars in COLD water and bring to boil, start timing when full boil is reached with water at least 2 " above the jars for 20 minutes for pints or 25 for quarts.
Hot pack which I prefer and for sure if the fruit is very juicy. Bring them to the boil very slowly to bring out the juice it will release as they are heating , strain, measure the juice, add 1 cup juice to 3/4 cups sugar and bring to boil again to dissolve the sugar.Pack hot fruit in jars and cover with boiling syrup.Leave half an inch headroom.Process in water bath, fill canner with HOT water then proceed as for for raw pack. You can make a little bit of medium syrup as a standby if the measured juice is not enough to cover.
As a general rule for syrups.. but I do make changes depending on the fruit.
Light syrup is 4 cups water to 2 cups sugar
Medium syrup 4 to 3..I use this one most,.
Heavy Syrup is4 to 4 3/4
Bear in mind the sugar is there just to keep or texture and taste you do not need to add sugar for canning reasons to fruit, you can can in any plain juice or just water ,honey flavoured water or you can use Splenda, it will not form a syrup but will sweeten, use the granulated one and use it cup for cup as for sugar
Get back to me if you need anything else.
XX Jeannine