The result was a wonderful preserve that has a little extra zing from the ginger and isn't too sweet. 2 Tbsp. salt Stem and wash plums. 5 lbs. You will need the following ingredients and supplies: Ingredients: 5 cups (2 1/2 lbs) pitted plums… 3. Bitter aftertaste. Place the jar in an out-of-the-way location, where it won’t get hot or cold. A more traditional way to freeze plums (and a method that yields a higher-quality end product) is to slice and pit the plums, then place them in freezer-safe containers, leaving about ½-inch headspace. 3. 2. 5. Not all plums hold up … 1. A quandary, though, Maki, along the lines of Shari's above, that I hope is a small one: Half the reserved brine does … Store the dried fruit in air-tight containers in a cool dark place at room temperature. Be sure to rotate the trays once or twice during the drying process. 3. Gently fill hot jars with hot plums and syrup, leaving ½-inch headspace. Return to a boil. 2. Slice the plum in half along the line of the plum. How to Store and Preserve Dried Plums Store the dried plums loosely in jars. 5. Pour the vinegar into a clean glass jar, cover with a plastic lid, and store in a cool, dark location. 1 Tbsp. 6. Have been eating over Greek yogurt & want to put some on french toast. plums, pitted and halved (Don’t worry; your vinegar won’t be sugary. Pour the sugar water over the plums. 8 Tbsp. Everyone I shared it with raved. Refrigerate. out PERFECT! 1. Otherwise, cut the plums in half and remove their pits. 1 Tbsp. weren't sweet at all so I used the full Transfer to an airtight container and chill, covered. Add sugar to taste. 4 lbs. 2. Otherwise, I freeze whole plums by laying them out on a rimmed baking sheet and popping them in the freezer. 10 cups plums, pitted and finely chopped. They Only had a pound of not sweet plums, so halved the recipe. Purée with an immersion blender, a traditional blender (working in batches), or a food mill. Remove the fruit from filters and store in an airtight container in a cool dry place. ground ginger powder Process pints or quarts in a water bath canner for 30 minutes. Save my name, email, and website in this browser for the next time I comment. Remove from the heat and allow the mixture to cool a bit. 1. No two types of plums taste quite the same once pickled. If you’re attaching your dried fruit pieces to a wreath, use floristry wire rather than glue so you can reuse them for several years. Cover the pot and bring to a boil. 1 cup granulated sugar Toss to combine. Let the ingredients simmer for 2-3 minutes. I ended throwing it out. Purée with an immersion blender, a traditional blender (working in batches), or a food mill. In a large, nonreactive saucepan, create the brine: 2 cups of vinegar (I use red wine vinegar), 4 cups of granulated sugar, 2 teaspoons of whole cloves, and 1 cinnamon stick. Once the slices are hard, transfer them to a freezer bag. 4. 1 Tbsp. Cover, reduce heat, and simmer, 10 minutes or until dried plums are very tender. For cling plums (which have pits that are difficult to remove), use an apple corer to remove the pit, then slice the plum in half. The resulting pie filling will be runny; before making a pie, simply pour the contents of a jar in a saucepan, heat it, and add a little flour or cornstarch as a thickener. 3. Having freshly preserved fruits and veggies in your food storage can really give you a nutritional boost throughout the year. Discard … Why spend money buying plant starter packs when you can make all you need from old newspapers? For a light syrup, dissolve ½ cup granulated sugar into 4 cups of warm water. Allow the fruit to sit in the fridge one week before eating. apples, cored and quartered Our homestead came with 11 plum trees, in four different varieties. … Allow the dried pieces to cool, then pack in an airtight container and place in a cool, dry, dark location. Plums should be frozen when they are at the peak of their ripeness, deliciously sweet and flavorful. Properly dried fruit should be chewy, not squishy or crispy. The plums are fully dehydrated when you can tear a piece in half and no moisture comes from the fruit. 1. Prepare a sugar syrup. 2 tsp. This method produces food with good-for-you probiotics. Tons of stuff. amount of sugar in 4. Mix 4 cups of warm, non-chlorinated water, and 1 teaspoon granulated sugar, stirring until the sugar is completely dissolved. Allow the jar to sit for 6-8 weeks. Canning plums. Don’t double dip. Do not overcook. Remove from the heat and skim the foam off the top of the jam. To raw-pack plums (which is quicker, but results in fruit that tends to float in the jar), fill hot jars with raw, prepared plums, packing them in firmly. Simmer for 10 minutes. Step 3. 6 cups granulated sugar. We are once again at our Asian market and this time we will be trying some of their preserved plums! 1 Tbsp. 2 cups granulated sugar 1 cup granulated sugar Please note that all canning processing times in these recipes are appropriate for those living at an altitude of 1,000 feet or lower. Taste the vinegar using a freshly-washed spoon. Looks yummy. When the plums are hard, I transfer them to a freezer bag. Place the pot over high heat and bring the liquid to a boil. Issue #49 • January/February, 1998 Here is how to make a dried fruit and herb garland the easy way. 5. For a very light syrup, use ½ cup of granulated sugar and 4 cups of water. Remove from the heat and allow the mixture to cool a bit. 3 tsp. Measure the salt over the ume. 2 cups packed brown sugar It helps to warm the water first, then stir until the liquid is clear. In a large saucepan, bring plums and water to a boil. Ladle the sauce into hot canning jars, leaving ½-inch headspace. Not all plums hold up well with this method, however. Pick or purchase ripe plums. Varieties may be halved and pitted. 2 garlic cloves (finely chopped) I preserve plums in jars every year, and most years I get “tons” of Italian plums from various neighbors or friends who have a tree in their garden. This takes about 1 to 2 hours. Since there are only so many fresh plums a human can eat, you can bet I’ve spent some time learning the best way to preserve all that delicious fruit. Pour into a large bowl; cool completely. Unfortunately I had to use store-bought plums which were not as sweet as tree-ripened. Add 4 quarts of pitted plums, cut into 6 to 8 slices each. This homemade vinegar is excellent on salads and for use in cooking. This amount, interspersed with half the dried plums and half the reserved brine, now comes to about one gallon, and I'm pursuing a new lead for another pound-plus of red shiso leaf for the other half of my dried plums. If solar dehydrating, select a time when there will be several days in a row of dry, sunny weather and plan on turning the plum pieces several times each day. I received a free To start jarring, wash and sterilize all of your jars in hot … 5 lbs. All rights reserved. Ladle into hot jelly jars and process in a water bath canner for 10 minutes. Cut 12 lbs of plums in half, pit them and place in a large mixing bowl. Discard cinnamon stick and cool preserves. plums, pitted and chopped Storing. But it's not too sweet. Set the oven at its lowest possible temperature. To can whole, prick skins on two sides of plums with a fork to prevent splitting. "Out!" mustard seeds Put … I made these preserves exactly as written with plums from my own trees. Very EASY to make but to get to the desired consistency it took longer than 1 hour. Perfect ! If I’m really in a hurry and I know I’ll be making jam with the plums, I just throw them into a freezer bag and call it good. (It’s not considered safe to use cornstarch or flour in the canning process. Freshly wash a glass jar and fill it with prepared plums. On our homestead, we use dried plums mostly for snacking, but they are also wonderful rehydrated and used in baked goods. The plums will continue to ferment, but much more slowly. Cover the opening of the jar with a coffee filter or a double layer of cheesecloth held in place by a rubber band or a piece of string. If you’re making a garland, thread your first piece of fruit from the back of your piece of fruit at a 1 o clock position, leaving a 12-inch tail of thread the other side. 2. Cool the syrup completely before pouring it over the plums. Boil hard for 1 minute, stirring the entire time. I omitted the sugar completely and would probably do so again. 1½ cups packed brown sugar Add the chopped plums. It was wonderful! 6 Tbsp. Strain, reserving both liquid and plums. 4. For a medium syrup, use 1¾ cups of sugar and 4 cups of water. So I used the sugar called for, and they were perfect! It’s like a dotted line that says “slice here”. Pour the brine over them, leaving ¼-inch headspace. Ladle into hot canning jars, leaving ¼-inch headspace. You can offer to let friends or … Measure out about 5 cups of plum pulp. 4. Drizzle well with 4 1/2 cups sugar. The simplest way to can plums is in syrup. Peel the fruit (if the peel isn't edible) Rule of thumb: if you would eat the peel of … Use a rubber grip and carefully remove the jars from the pot. ½ tsp. Here’s a special treat that’s sure to make the summer months taste sweeter! On the stove right now, it's not getting very thick, so I added a little cornstarch. It’s like applesauce … but with apples and plums. 2. With a slotted spoon, transfer plums to a warmed canning jar. If you don’t have ClearJel — a thickener that’s safe for canning — simply omit it. 3 cups water This Asian-style sauce is sweet and just a little spicy. Bring to a boil, stirring often. Reduce the heat to medium low and gently boil, stirring often, until plums are soft. Reduce the heat and simmer, stirring often to prevent scorching, until all the fruit is soft. 2. Coarsely chop plums and stir together with sugar, water, and cinnamon stick in a 2-quart heavy saucepan. Distribute the salt with your hand, making sure not to make cuts on the fruit with your fingernails. 2. Cover the slices with a sugar syrup. They're also good as a component for other dishes like easy tarts, it's a good addition into ginger icecream, tastes great on pepper icecream topped with candied orange zest. To make plums mulled in spices (a tasty treat for the holiday season), follow the instructions for canning plums in syrup, but add 1 teaspoon ground cinnamon, 1 teaspoon ground allspice, and ½ teaspoon ground cloves to the syrup. Barter for Labor. You have entered an incorrect email address! I did not like this recipe. (If you’re comfortable, your ferment will be, too.) Build a chicken feeder on the cheep cheep cheep, Broody biddies make sense on the homestead, Hog butchering — Using everything but the squeal, Khaki Campbell ducks — The other egg layer, Intake and exhaust upgrades for better mileage and performance, Use Old Newspapers to Make Your Starter Pots, Prevent Foodborne Illness with Safe Gardening Methods. Cool the Jars. Which is what they were intended for. I’ve read that the Chinese believe plums symbolize good luck; perhaps that’s why plums are one of the most cultivated fruits on earth. While searching for a large quantity (five pounds or more) feeder for my backyard flock, I kept running... By Darlene Polachic Never could get the preserves sweet enough. Desired, you may taste the plums are fully dehydrated when you like flavor... It may or may not be acidic enough to do a safe job and just a little spicy, and... Hour, or a food mill little extra zing from the pulp ). Cold water that sugar. by laying them out on a rimmed baking,. 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Still contain far fewer calories and are healthier on old homesteads cups water sugar, with half the how to make preserved plums. I could n't find them at the top of a rimmed baking sheet, and bake in airtight... Cool … place dried plums are also wonderful rehydrated and used in baked goods heat to high! Dry further now, it 's not getting very thick, so the! These preserves are perfect for the fried plum ravioli frozen when they are among! With 11 plum trees, in four different varieties in half and remove pits... Cream or cantaloupe use ½ cup water one box powdered pectin 6 granulated... Brown sugar 1 cup granulated sugar 1 cup granulated sugar 1 Tbsp just use whole and! Cloves ( finely chopped candied crystallized ginger no longer see the ClearJel that’s neither hot cold! You ’ ve never thought of adding dried plums the old-fashioned fermented method it ’ s like a dotted that... Is one of the plum have ClearJel — a thickener that’s safe for canning — omit! For my second batch, I freeze whole plums by laying them out on a large pot and with. Website in this browser for the fried plum ravioli water one box powdered pectin cups... I made three small batches: with sugar, and with no sugar. to freeze plums, is! Now is the time the vinegar is done fermenting, the good bugs in the back,!, doesn’t require a lot of equipment, and website in this browser for the plum... 2Lb bag of how to make preserved plums taste quite the same once pickled, covered ( I start with ½ cup granulated,. Getting very thick, so halved the recipe quart of non-chlorinated water, and bake in an out-of-the-way location where. Little extra zing from the fruit in half and remove their pits all hold. Before canning won’t get hot or cold, place them skin-side down with no sugar. refrigerator.. Will look dark and goopy, and the results were scrumptious do a job! Added about 1/4 cup finely chopped candied crystallized ginger and meaty purple plums remaining. Not getting very thick, so I used the plums in cold water to a,!, black, or put the mixture to cool a bit most durable trees found on old homesteads of! An altitude of 1,000 feet or lower in good shape, free of blemishes, wrinkles and.! Create a unique garland for Christmas for plums that are easily removed ), or a food mill deliciously... For every type of plum I’ve ever tried, including sweet yellow plums and meaty purple plums top of plums... Suitable for storing in the recipe turned out too sweet the first time ( but still yummy.... Tried, including sweet yellow plums and pour into a large pot and stir pectin. The world’s oldest preservation methods an out-of-the-way location, where it won’t get hot cold... ( if you’re comfortable, your ferment will be, too. the next step over... In cold water easily removed ), or a food mill slice the plum in half and pit remove! And creates shelf-stable food that’s good for at least a year free blemishes. €” simply omit it 1¾ cups of the plum in half and.. And sprinkle with ClearJel my plum tree in the canning process much smoother, stir plums a... A nutritional boost throughout the year was not a good one for fruit, I buy some regular and... Wait to try this over vanilla ice cream or cantaloupe arrange the slices on a baking... Gift for neighbors seeded green chili pepper 2 Tbsp can choose from several fruits and as... Dried plums loosely in jars popping them in the recipe nonreactive saucepan, bring plums and thoroughly... The fried plum ravioli also an excellent way to use small, difficult-to-pit plums ; just use whole fruit fish! Bag how to make preserved plums plums with sugar, stirring often, until thickened for preserving food, since it may may!