There are several varieties of yellow plums from Europe, and Japan as well. The Mirabelle, for example, is a small variety of yellow plum that originates from a region between the Mediterranean and the Black Sea. Yellow plums are frequently made into jams and jellies, but they can be preserved in a syrup as well. A sugar syrup ensures the yellow plums will keep their shape and taste delicious while in jars or the freezer.
Decide how many plums you need to pick or purchase. Around ten plums will fill a one quart ziplock freezer bag or jar. When picking yellow plums for canning or freezing, choose ones that are sweet, ripe and ready to eat.
Wash the plumbs thoroughly with cold water to remove any debris and germs.
Decide if you want to make a light, medium, or heavy sugar syrup to pack the plums in. To make a light syrup, you'll need to use 2 cups of sugar and 6 cups of water for a total of 7 cups. For a medium syrup you'll need 3 cups of sugar with the same amount of water for a total of 6 1/2 cups. A heavy syrup requires 4 cups of sugar and yields 7 cups of syrup.
Make the syrup by first putting the water in a sauce pan on the stove and heating it. Slowly add the sugar to the mixture while stirring it so that it completely diffuses. If you are canning the plums, let the heat rise until the mixture boils calmly, then allow it to simmer while you follow the rest of the steps. If you are freezing the plums, take the syrup off the stove once the sugar has dissolved.
Boil a pot of water and drop the plums into it for about 30 to 50 seconds.
Remove the plums from the boiling water with a spoon or ladle and drop them into a bowl filled with water and ice.
Leave the plums in the ice water for two or three minutes, then remove them and rub the skin off. The skins should come of easily.
Cut the plums into your preferred sizes. You can chop them into cubes, or keep them in halves or slices. While you're cutting them, remove any bruised or damaged parts.
Place the plum pieces in a bowl and mix them around with about 1/4 cup of lemon juice. This will keep them from losing their colour in the can or freezer.
Clean and sanitise the jars and lids by running them through the dishwasher, or boiling them in a pot of water for 10 minutes.
Hot pack the fruit by adding them to the simmering sugar syrup. You can use your personal preferences to gauge how many plum pieces to put in the syrup. Let the plums simmer in the syrup for 5 minutes.
Fill the clean jars with the plums to about 1 inch below the l rim. Add some leftover syrup mixture on top, filling the jar another 1/2 inch.
Use a spatula or a knife to get any air pockets out of the jars by moving it around between the sides of the jar and the plums, then add another 1/2 inch of sugar mixture on top.
Clean the mouth of the jar with a wet rag, then screw on the lid.
Place the jars in a pressure canner or a large pot with their lids submerged one inch below water. Boil them for 20-28 minutes before removing them.
Pour the cooled sugar mixture into a mixing bowl.
Mix the plum pieces in with the syrup mixture, making sure all the pieces are covered in the syrup.
Ladle or spoon the mixture into ziplock freezer bags.
Squeeze out all of the air before closing the bags completely.
Place the bags of plums in the freezer.