Rinse plums to get rid of impurities. Add some vinegar to the water to get rid of insects if there are any.
8.8 pounds Plums
Wash jars and rubber rings. Sterilize jars and rings. You can sterilize jars by keeping them in the heat in the oven or by placing them into boiling hot water. Boil the rubber gasket rings in water to kill all germs.
Cut plums into halves and take out pit.
Place plum halves into clean jars and shake the jar top to push the fruits downwards. Fill up to the jar top with fruits.
Prepare light syrup by combining water and sugar in a pot over the stovetop. Mix and cook, the liquid should be hot but not bubbling.
4 cups Water, 2½ cups Sugar
Place sterilized rubber rings around your jar lids.
Pour syrup over your plum halves so that they are covered in juice.
Close your jar with the latch.
Keep your large canner pot over the fire and place jars into the canner next to each other. If there is space, you can also place them over each other.
Pour water over your jars up to the top. The jars should be submerged and covered.
Close the canner and make sure that the thermometer is attached as per canner instructions and that it is visible.
Heat up the canner pot and bring the temperature to about 185° Fahrenheit or 85° Celsius. This can take about 30 minutes.
Continue to sterilize and cook jars for 30 minutes at about 185° Fahrenheit or 85° Celsius. Control the heat to stay at that temperature.
To take out hot jars, spread a kitchen towel over a kitchen surface. Turn off heat when done, remove lid and take out jars with a set of jar lifter. Place hot and wet jars on the kitchen towels.
Allow jars to cool before you store them in a cool and dry place on a shelf preferably.
Makes about 5x ¾ quart/liter jar + 1x ½ quart/liter jar
The water sugar ratio is always 2:1 for the syrup. That means you can adjust the recipe by using larger or smaller fruit quantities.