Not a true syrup but delicious nonetheless
- 20 cups plums, washed and pitted
- water to cover
- 4 cups granulated sugar
Toss the plums in a large, heavy bottomed, non-reactive pot over medium high heat
Add just enough water to cover.
Bring to a boil and add the sugar.
Reduce to a simmer and cook until the plums are soft.
When they are very soft use an immersion blender and puree until smooth. If you don’t have an immersion blender transfer in batches to a blender to puree.
Prepare a water bath canner and 5 quart jars.
Reheat the plum syrup and add hot syrup to hot jars. Wipe the rims and place the lids and bands to fingertip tight.
Process for 30 minutes. Adjust altitude if necessary.
If you prefer to can in pints then process for 20 minutes.
Keywords: plum syrup, plums, canning plums, canning plum syrup