The fruits are washed, cleaned of stems and stones. Stones are removed as each fruit is cut in half or pitching. Cleaned fruits rank in jars with mild shaking. Optional can be made compote and whole prunes. The filled jars are flooded with the hot sugar syrup 30-35% (by 110-120 g of sugar per jar), sealed and sterilized for 20 minutes (if the plums are cut) or 30 minutes (if the plums are intact). The products are 10 jars of 1 liter.