Home › Preserving › Preserved Plums

Preserved Plums

4 pounds sugar damsons or green gages or blue plums Pick over and prick plums. Arrange alternate layers of plums and sugar in bowl, let stand over night; in the morning drain off syrup, boil, and skim; add plums and cook until tender. Cool plums on platter, fill jars with plums, then with boiling syrup, and seal. 4 pounds quinces