The plums retain their wonderfully fruity flavor and intense aroma; opening a jar feels like bringing a piece of summer straight into your pantry.
When plum season begins in the summer, many of us automatically reach for sugar to make sweet preserves. However, with fully ripe fruit, this often isn’t necessary. They are naturally sweet and aromatic, and with the right pasteurization process, they can be preserved for winter without adding sugar or water.
I tried this method for the first time about four years ago and have used it regularly ever since. The plums retain their wonderfully fruity character and magnificent scent, and opening a jar feels like bringing a piece of summer straight into the pantry.
The biggest surprise is just how much juice the plums release during cooking. At first, it might seem…
…as if the jars are overfilled, but the fruit shrinks and releases its own juice while heating. So, don’t be afraid to pack the plums tightly into the jars.
Why can plums be preserved without sugar?
In traditional fruit processing, sugar is primarily used to impart sweetness and helps preserve the fruit’s color, flavor, and shape. However, preserving with sugar is not necessary to ensure product shelf life, provided appropriate heat treatment is applied. Experts also recommend
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