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.
(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.