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Homemade Plum Syrup Recipe

Plum Syrup Recipe

I grew up with a plum tree right outside my bedroom window. As a kid, I remember making homemade Plum Jams and Jellies with, and for my mom. It has become my favorite jam to serve on sandwiches, breads, rolls and even in my chili! Over the years, my mom has come up with a homemade Plum Syrup recipe that we absolutely love to have with pancakes, waffles, ice cream and all sorts of things! It is truly easy to make and such a treat. I was shocked when mom showed me how easy it is to make, so don’t be scared to give it a try!

We use a fruit juice steamer multipot that my mom has had for years. This multipot works great for juicing plums and other fruits. You can get a brand new stainless steel steamer multipot like this on Amazon

This juicer steamer multipot has an 11 quart capacity so you can go to town with your plums!

Without the multipot, here are the basic instructions for juicing plums: Cut plums in half and take the pit out. Then roughly chop and put in a saucepan with water. Fill the saucepan about halfway with water. Cook until the plums start to fall apart. Strain the juice.

Canning jars and/or lids sure are difficult to find these days but you can order them here! We use 16 ounce jars, but you can totally change up the sizes. The little jars would make for cute and tasty gifts!

Homemade Plum Syrup

Homemade Plum Syrup

Prep Time 5 minutes
Cook Time 15 minutes
Additional Time 2 minutes
Total Time 22 minutes


  • 2 cups plum juice
  • 1/2 cup light Karo syrup
  • 2-3 cups sugar (depending on your desire for tartness - I use 2 cups)


    In a saucepan, mix all ingredients together and bring to a gentle boil. Stir constantly to make sure the sugar is dissolved.
    Bring to a rolling boil, but be sure to keep a close eye on it, so it doesn't boil over. Otherwise it will be a super sticky mess.
    Pour into pint jars, leaving 1/2" headspace and seal with lids and rings.

About the author

Emily Buys


  • hi, I’m wondering what the shelf life for this is? Do you need to put pectin in it?

  • How long do you process your syrup. pints as well as quarts? We have a plum tree and I am trying ways to preserve them. Thanks

  • Well, we used the steam canner, and it processed for about 15 min, once steam starts to spout. Steam canning isn’t recommended these days, so you just need to look at the directions of a water bath canner and do the same as plum jelly. No pectin is needed. We aren’t positive on shelf life, but recently used some that was 3 years old, and it was just fine.

  • VERY excited to have found this….will be making tonight! Thanks soooo much is just what I was looking for!

  • VERY excited to have found this….will be making tonight! Thanks soooo much is just what I was looking for!

  • Thanks for the recipe, just purchased a juicer like the one you pictured only stanless steel and did some plums from my daughters tree and I love the juicer system, so much easier!

  • Thanks so much! I am from Utah and was looking for a recipe for Plum Syrup. So excited to try this tomorrow (just juiced our plums tonight). Thanks so much, I enjoyed your blog!

  • I am also from Utah and have my juice all ready to go. I know the process time changes based on elevation. Jessica did you just do the 10/15 minutes as mentioned above? Emily do you live in Utah as well? Just don’t want to have it in the bath longer than needed. Thanks!

  • hi, I just finished a double batch of this recipe and it has a wonderful flavor. if I want it to be thicker what would I do.. add more karo syrup? how long was I suppose to keep it at a rolling boil? I wing a lot of recipes and most of the time they come out alright. I was kind of curious as to what I am suppose to be looking for along the way in the process. should I have made just one batch at a time like they say with jellies? this was fun and my family will love it. thanks karen

  • You don’t need to boil for any length of time. You are only boiling to dissolve all the sugar. Syrup should thicken as it cools. Ours is usually sufficiently thick. The original recipe calls for 3 cups, but my mom often uses 2 cups and it turns out just fine. This recipe doesn’t make a thick syrup like Karo though.

  • Hi, Do you have to sterilize the pint jars? I’ve never made jams or syrups before and I have this image of boiling and sterilizing jars in my head…

  • do you juice the plums with pits still in ?? I’ve got a juicer and that would make it soooo much easier..

  • Hi I was wondering if I puree the plums in the nutri bullet–would that work? Would I use the same 2 cups amount? Thanks

  • Do you always do single batches or can it be done in multiples? I have ALOT of juice I just made up and I heard if you do more than multiples at one time it won’t “set up”.

  • Marie, I chatted with my mom about this as she’s the one with the plum tree, and she often doubles the batch. You should be just fun when it comes to the syrup. I’ve heard not to double for jams, but no worries here on the syrup. Just cook until the sugar is dissolved.

  • Hi there. Anyone tried freezing this? I will give it a go and let you know. I don’t see it being a problem as freezer jam is a thing and very similar ingredients. 🙂

  • Had 4 cups of Santa Rosa Plum Juice in my freezer since 2010. Always made my own syrup, but your adding of lemon juice was new to me. I did all my boiling in the electric pressure cooker with the heat set for browning. Used 4 1/2 cups of sugar because I had no Karo Syrup. I always use a candy thermometer (205 degrees) and figured 15 min should do it. It came out beautifully, so now I wait for June for my Santa Rosa Plum tree to give me more fruit to make lots of syrup.

  • Hello, I realize that this is a pretty old post, but I can’t see the recipe! There is a bunch of HTML text, it looks like where the recipe should be… I’d love to use your recipe if possible! Thanks so much!

  • I am excited to try your plum syrup. I’ve been making my own jam in jars now for about 20 years. Instead of boiling your jars for canning you can run them through your dishwasher regular cycle for washing but make sure you have on the dry heat cycle. When done and hot put them on a cookie sheet at a 225 degree oven untill ready to fill. But you still must boil you seal lids in a pot of water. Much easier because you can do other things while sanitizing your jars.
    Looking forward to more of your recipes.

    Tammy Taylor

  • I have been making my own jam for 20 years now. I tried your plum syrup and has a wonderful flavor. I might of boiled mine to long ? I did 12 min boil for a single batch and did the 3 cups sugar. But I can tell in my jars it’s the texture of my jam and not runny like a syrup should be. Do you think I should of boiled it less ? But does have an amazing taste and easy to make. I’ll be making this again for sure and looking forward to more of your recipes.

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