This quick and easy Plum Syrup is a tasty way to harness the flavors of ripe plums and infuse them into a versatile, homemade simple syrup. You only need 2 ingredients and 15 minutes. Try it on pancakes, desserts, drinks and more!
Do you have a surplus of ripe plums and are unsure what to do with them? Look no further! I've got a delightful recipe that will transform those juicy plums into a versatile and delicious Plum Syrup.
I absolutely love making homemade simple syrup. You can add lots of different flavors and it's just so easy!
I've got a tonne of simple syrup recipes on my site - so be sure to check them out. I've gathered lots here in this list of Homemade Pancake Syrup Recipes.
So, when I had too many very ripe plums in my fruit bowl, I knew I syrup was the perfect recipe.
I used quite dark plums, but I've made this recipe before with plate fleshed plums and the syrup is still quite purple from the skins.
I have loved this plum syrup on pancakes, waffles, yogurt and tomorrow I'm going to swirl some into a batch of overnight oats. Yum!
If you want to try some other simple syrup recipes, be sure to check out Kiwi Syrup, Mint Syrup, Strawberry Syrup or even Coffee Syrup! They're all super easy to make in minutes with just a few ingredients.
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Why You'll Love This Recipe
- You can have a bottle of plum simple syrup in just 15 minutes with two ingredients.
- Plum syrup allows you to capture and enjoy the natural sweetness and tanginess of ripe plums in a concentrated and versatile form.
- Making plum syrup requires minimal effort and time. With just a few simple steps, you can have a delicious syrup ready to enhance your dishes.
- Plum syrup can be used in a variety of ways, from sweet breakfast dishes like pancakes and waffles to desserts like ice cream and cakes. It even adds a unique twist to savory dishes as a glaze or dressing.
- Making your own plum syrup gives you control over the ingredients, ensuring a fresh and high-quality product without any preservatives or artificial flavors.
- If you have an abundance of ripe plums that need to be used, making plum syrup is a fantastic way to prevent wastage and transform them into a delightful and versatile ingredient.
Ingredients
- Plums: Ripe plums serve as the star ingredient, contributing their natural sweetness and vibrant color to the syrup. Choose plums that are firm yet yielding when pressed.
- Sugar: Sugar sweetens and thickens the syrup and acts as a natural preservative, prolonging its shelf life. You can adjust the amount of sugar based on your desired level of sweetness.
- Water: Water is added to the mixture to help create a syrupy consistency and facilitate the cooking process.
See the recipe card for quantities.
Instructions
Follow this step-by-step photo tutorial, then scroll down to the recipe card for the full ingredients list and method.
Stone the plums (cut them out and discard them), and chop them into chunks.
Add the chopped plums, sugar and water to a pot.
Stir it together, bring to a boil.
Reduce the heat and simmer for 10 minutes, until the plums start to break down. Allow it to cool slightly.
Place a fine-mesh strainer over a bowl or jug and carefully pour in the mixture. Lightly press the plums into the strainer to extract the syrup into the bowl. Discard the plum pulp from the strainer, place it over another bowl and strain the syrup a second time.
Allow the mixture to cool, then pour into a jar or bottle and keep in the fridge for up to 2 weeks.
Ways to use plum syrup
- Sweeten beverages like iced tea, lemonade, and cocktails.
- Enhance baked goods by drizzling it onto cakes or sweetening whipped cream.
- Drizzle over pancakes and waffles as an alternative to maple syrup.
- Add to overnight oats for extra flavor.
- Mix into salad dressings for a touch of sweetness.
- Glaze grilled or roasted meats for a caramelized finish.
- Flavor homemade yogurt or parfaits.
- Sweeten fruit salads for a more luscious taste.
- Jazz up sparkling water for a homemade soda alternative.
Variations
- Spiced: Infuse the syrup with warm spices like cinnamon, cloves, or star anise during the cooking process for a cozy, aromatic twist. Or try using Chai Spice Mix or Pumpkin Spice Blend. A little 5-Spice is great too.
- Citrusy: Enhance the syrup's tanginess by adding a splash of fresh lemon or orange juice, balancing the sweetness with a refreshing citrus zing.
- Boozy: For an adult twist, incorporate a hint of your favorite liqueur or spirit, such as bourbon, amaretto, or even a splash of red wine, during the cooking process.
- Ginger: Add a little freshly grated ginger to the simmering plums for a delightful fusion of flavors.
Storage
To keep your syrup fresh and flavorful, follow these storage tips:
- Allow the syrup to cool completely before transferring it to a sanitized and airtight jar or bottle. To sanitize it, I usually just wash it in the dishwasher.
- Store the syrup in the refrigerator for up to one week.
Top tips
- Opt for plums that are fully ripe but not overripe. Ripe plums offer the perfect balance of sweetness and tartness, resulting in a well-rounded syrup.
- When straining the mixture, lightly press the plums against the strainer to extract as much syrup as possible. This will ensure you capture all the delicious flavors.
- Strain the syrup twice for a smoother texture. This extra step removes any remaining pulp, resulting in a silky syrup that's perfect for drizzling.
FAQ
Yes, you can use frozen plums to make simple syrup. Thaw them before starting the recipe, and proceed as instructed.
Properly stored in the refrigerator, it can last up to two weeks. Make sure to check for any signs of spoilage before using it.
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📖 Recipe
Plum Syrup
Equipment
Ingredients
- 5 ripe plums
- 1 cup water
- ¾ cup sugar 150g
Instructions
- Stone the plums (cut them out and discard them), and chop them into chunks.
- Add the chopped plums, sugar and water to a pot.
- Stir it together, bring to the boil, then reduce the heat and simmer for 10 minutes, until the plums start to break down. Allow it to cool slightly.
- Place a fine-mesh strainer over a bowl or jug and carefully pour in the mixture. Lightly press the plums into the strainer to extract the syrup into the bowl. Discard the plum pulp from the strainer, place it over another bowl and strain the syrup a second time.
- Allow the mixture to cool, then pour into a jar or bottle and keep in the fridge for up to 2 weeks.
Notes
- Opt for plums that are fully ripe but not overripe. Ripe plums offer the perfect balance of sweetness and tartness, resulting in a well-rounded syrup.
- When straining the mixture, lightly press the plums against the strainer to extract as much syrup as possible. This will ensure you capture all the delicious flavors.
- Strain the syrup twice for a smoother texture. This extra step removes any remaining pulp, resulting in a silky syrup that's perfect for drizzling.
Nutrition
The nutritional information provided is approximate and can vary depending on several factors, so is not guaranteed to be accurate. Please see a registered dietician for special diet advice.
Pietrak
I had a bucket full of plums a little bit bigger than cherries put then in a pot with 1/2 cup of sugar, 1 cup of water and 1 cup of Chardonay Blanc... I brought to a boil and simmered for 20 minutes...strained. It turned out perfect.
GRETA
I love plum syrup and I was excited to try it out myself at home. It was so good and I've been having it on yogurt in the morning with poached plums! Thanks for sharing your tips and tricks.
Kushigalu
LOve this easy and delicious plum syrup. Thanks for sharing.
Quynh
Love this! Can't wait to drizzle this on pancakes and in my yogurt.