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Save summer-fresh plums for the months to come by following this boiling-water canner recipe. We sweetened up the plums just a little with fresh vanilla bean, so they're a great choice for a dessert that reminds you of warmer weather.




  • Quarter and pit plums. Using a vegetable peeler, cut 2- to 3- inch strips of peel from half of the lemon (one for each jar). Using a paring knife, scrape any white pith from strips of peel. Squeeze juice from lemon; measure 3 Tbsp. juice.

  • For syrup, in a 4- to 6-quart pot combine the 3 Tbsp. lemon juice, the water, sugar, and salt. Scrape seeds from the vanilla bean half and add to the syrup. Discard pod. Bring to boiling, stirring to dissolve sugar.

  • Pack plums and lemon peel into hot sterilized pint canning jars, leaving a 1-inch headspace. Ladle hot syrup over plums, maintaining the 1-inch headspace. Wipe jar rims; adjust lids and screw bands.

  • Process filled jars in a boiling-water canning for 20 minutes (begin timing when water returns to boiling). Remove jars from canner; cool on wire racks.

Nutrition Facts

82 calories, (0 g saturated fat, 0 g polyunsaturated fat, 0 g monounsaturated fat), 0 mg cholesterol, 18 mg sodium, 21 g carbohydrates, 1 g fiber, 20 g sugar, 0 g protein.