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1
In a wide, heavy pot, dissolve the sugar fully in the water over moderate heat, stirring until no granules remain.
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2
Add the plums and cinnamon stick. Bring to a gentle simmer — low heat only.
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3
Simmer uncovered for 3–4 hours. The liquid will reduce, the syrup will thicken and deepen in color, and the fruit will darken. Do not rush with higher heat.
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4
When the syrup has thickened substantially and largely evaporated, remove the plums with a slotted spoon or strain them. Reserve the syrup for another use if desired.
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5
Arrange the plums in a single layer on a wire rack. Allow to cool to room temperature.
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6
Transfer outside and sun-dry for two full days, turning the plums occasionally to ensure even drying and surface setting.
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7
Once properly dried and set, store in an airtight container in a cool, dry place. The plums keep for up to one year under good conditions.