Canned Plums

Pricking the plums with a toothpick allows the hot syrup to penetrate the fruit, preventing the skins from bursting during cooking while ensuring even sweetening throughout. The 1:2 sugar-to-water ratio creates a light syrup that preserves the fruit through osmosis—the high sugar concentration draws out moisture from microorganisms, inhibiting their growth. Boiling the fruit in syrup before canning ensures the plums are cooked through and helps create a proper seal by driving out air from the jars.