Plum Pie Filling

Plum Pie Filling

The sweet and tart flavours of plums make a wonderful pie although plums are often not the first fruit that comes to mind for pie. Pie filling is one of the easiest things to make for canning as it doesn’t need to gel. This pie filling does not have a thickener, cornstarch or another thickener will need to be added before you bake. Use any mix of plums to vary the level of sweetness and colour.
Author: Sharon McCormick


  • 7 pounds pitted and chopped
  • Zest & juice of 1 lemon
  • 2 cups sugar
  • ½ tsp ground cardamom
  • ¼ tsp sea salt


  • In a large bowl, combine plums, lemon zest and juice, sugar, cardamom and salt. As you chop plums, toss in sugar to prevent plums from browning. Allow to macerate at room temperature for at least 1 hour or refrigerate overnight.
  • Prepare canner, jars and lids.
  • Strain juice from plums in a large, heavy-bottomed preserving pot. Return fruit to bowl. Bring juice to a full boil over high heat: boil for 2-3 minutes to allow foam to rise, then skim foam and add plums. Return to stove over medium high heat; reduce heat, then simmer for 10 minutes to soften the fruit. Maintain a simmer while you fill your jars.
  • Fill hot jars with hot pie filling, leaving a 1-inch headspace. Remove bubbles from jar, wipe rims, affix lids and process in a boiling water bath for 40 minutes.
  • At the end of the processing time, allow jars to rest in the canner, with the heat and lid off, for at least 10 minutes, in order to prevent siphoning. Remove and rest jars, undisturbed, until cooled.


Try other seasoning in place of cardomom like nutmeg, cinnamon or ginger.
Adapted from Local Kitchen Blog