If you wish to can plums whole (which is a great choice for cling plums or small wild plums), prick the skins with a fork, on two different sides of the fruit. finely-chopped fresh ginger The mixture will look dark and goopy, and a “mother” will have formed at the top. 10 cups plums, pitted and finely chopped. Add sugar to taste. Distribute the salt with your hand, making sure not to make cuts on the fruit with your fingernails. So even with the sugar, they still contain far fewer calories and are healthier! Be sure to rotate the trays once or twice during the drying process. It’s also an excellent way to use small, difficult-to-pit plums; just use whole fruit and fish out the pits before canning. Mix 4 cups of warm, non-chlorinated water, and 1 teaspoon granulated sugar, stirring until the sugar is completely dissolved. Pour the liquid into a large pot and sprinkle with ClearJel. Never could get the preserves sweet enough. Can't wait to try this over vanilla ice cream or cantaloupe. 2. Coarsely chop plums and stir together with sugar, water, and cinnamon stick in a 2-quart heavy saucepan. ½ cup water … I agree with the cook from Seattle, Wa. 1 Tbsp. ClearJel. 1. 1. 3. You will need the following ingredients and supplies: Ingredients: 5 cups (2 1/2 lbs) pitted plums… 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. salt 4 lbs. Place the jar in an out-of-the-way location that’s neither hot nor cold. Process pints and quarts in a water bath canner for 20 minutes. 4. You have entered an incorrect email address! In a large, nonreactive saucepan, stir together all ingredients except plums. For a very light syrup, use ½ cup of granulated sugar and 4 cups of water. The easiest method is to slice and pit the plums, then lay them in a single layer on a rimmed baking sheet, skin-side down. If the year was not a good one for fruit, I buy some regular plums and preserve those instead. If you see any condensation on the jar, return the plums to the dehydrator so they can dry further. ), 7 lbs. Clean and Fill Your Jars. Stem and wash plums. And it’s a huge treat on our homestead. Allow the dried pieces to cool, then pack in an airtight container and place in a cool, dry, dark location. ¼ tsp. ¾ cup chopped onion 1 Tbsp. I received a free 5. By Dynah Geissal In seven easy steps you can preserve those plums by learning to make your own prunes! out PERFECT! Varieties may be halved and pitted. 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. The simplest way to can plums is in syrup. 2. Christmas Garland. 6 Tbsp. Add 4 quarts of pitted plums, cut into 6 to 8 slices each. My verdict: don't add any sugar. This typically takes 2 to 3 minutes, at most. When you’re satisfied with the fruit’s flavor, place a lid on the jar and store it in a cool, dark location, like a root cellar or refrigerator. 2 garlic cloves (finely chopped) 5. salt 1. DenMarcBros "Chow Meng!" These tips and ideas are wonderful. Measure the salt over the ume. If you don’t have ClearJel — a thickener that’s safe for canning — simply omit it. Very EASY to make but to get to the desired consistency it took longer than 1 hour. finely chopped and seeded green chili pepper Not all plums hold up well with this method, however. Thanks so much for sharing! For my second batch, I eliminated the sugar, and the results were scrumptious! 4. Cover, reduce heat, and simmer, 10 minutes or until dried plums are very tender. To start jarring, wash and sterilize all of your jars in hot … 2 cups packed brown sugar 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. Used the plums from my plum tree in the back yard, added about 1/4 cup finely chopped candied crystallized ginger. Step 3. No two types of plums taste quite the same once pickled. There are other ways to freeze plums, too — ways that better prepare them for baking or cooking. Put … You can offer to let friends or … I kept the sugar in the recipe because I processed the preserves in a canning bath so I could keep it more than 1 month. Or, you can barter for free labor. 2 cups granulated sugar Fill hot jars with plum pie filling, leaving 1-inch headspace. Cover the plums with the brine, leaving ½ to ¼-inch headspace. Combine all ingredients in a large saucepot. Put a plastic lid on the jar and allow it to come to room temperature. Otherwise, I freeze whole plums by laying them out on a rimmed baking sheet and popping them in the freezer. They Coarsely chop plums and stir together with sugar, water, and cinnamon stick in a 2-quart heavy saucepan. Do not add sugar. ½ tsp. 2. Process pint or quart jars in a water bath canner for 20 minutes. Boil 2 to 3 minutes. Perfect ! the recipe. 1 Tbsp. If your altitude is higher, please consult a reliable canning book or the National Center for Home Food Preservation website (http://nchfp.uga.edu) for correct processing times. When canning plums, select deep-colored, mature fruit of ideal quality for eating fresh or cooking. 8 cups plums (pitted, if freestone) Heat the mixture on the stove until it is clear and hot. Cover the pot and bring to a boil. (It’s not considered safe to use cornstarch or flour in the canning process. If fruit is too small for a … Plums should be frozen when they are at the peak of their ripeness, deliciously sweet and flavorful. 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. 8 Tbsp. Freshly wash a glass jar and fill it with prepared plums. I did not like this recipe. Make simple syrup to use when preserving your fruit. Use of and/or registration on any portion of this site constitutes acceptance of our User Agreement (updated as of 1/1/21) and Privacy Policy and Cookie Statement (updated as of 1/1/21). want to eat it on 1 Tbsp. It’s like a dotted line that says “slice here”. Otherwise, cut the plums in half and remove their pits. Looks yummy. Once the fruit is thoroughly dried (it can take anywhere from 4 to 8 hours depending on thickness of slices and the fruit’s water content), remove the trays from the oven and let stand overnight (at least 12 hours) before placing in storage … ground ginger powder 2 lb firm-ripe red, black, or fresh prune plums, halved and pitted. 2. one box powdered pectin Let the ingredients simmer for 2-3 minutes. For a light syrup, dissolve ½ cup granulated sugar into 4 cups of warm water. Add the chopped plums. Issue #49 • January/February, 1998 Strain, disposing of the solids in your compost pile. (Or maybe it’s just that plums taste great!) 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. Step 3: Chilling Your Homemade Dried Fruit. Materials Needed for Dried Fruit & Herb Garland. Allow the jar to sit for 6-8 weeks. The plums are fully dehydrated when you can tear a piece in half and no moisture comes from the fruit. If you don’t have a dehydrator, you may use your oven or your oven’s warming drawer, instead — though the end product won’t be quite as good. Reduce the heat to medium high and return to a boil. 5 lbs. Peel the fruit (if the peel isn't edible) Rule of thumb: if you would eat the peel of … You can choose from several fruits and herbs as well as the ornaments that you want to add. First, many of the items are optional. from a friend. so I used the full Place 2 cups of pitted, chopped plums into a large glass jar (½-gallon or larger). Properly dried fruit should be chewy, not squishy or crispy. "Out!" Fall is butchering time, a period of joy in the harvest of the year's work and of sadness... By Linda Slate Here is how to make a dried fruit and herb garland the easy way. Continue simmering and stirring often until the sauce is the desired thickness (about another hour; the sauce will thicken faster if puréed). (You may also dehydrate plum halves, but because they take much longer to dehydrate, you run the risk of the fruit beginning to rot before it completely dries.) Cook rapidly almost to gelling point. 1. Measure out about 5 cups of plum pulp. To make your simple syrup, mix 1 cup (250g) of syrup with 1.3 cups (300mL) of water in a medium saucepan. ¾ cup finely-chopped onion Cut 12 lbs of plums in half, pit them and place in a large mixing bowl. Once the fruit is completely dry, remove from the oven and let the trays sit out overnight (at least 12 hours) before storing. While searching for a large quantity (five pounds or more) feeder for my backyard flock, I kept running... By Darlene Polachic Refrigerate. 5. Place the jar in an out-of-the-way location, where it won’t get hot or cold. I omitted the sugar completely and would probably do so again. 6. sugar, to taste Look for plums that are in good shape, free of blemishes, wrinkles and spots. Ladle into hot jelly jars and process in a water bath canner for 10 minutes. (If you’re comfortable, your ferment will be, too.) Uncover and cook over medium heat until reduced to 5 cups (about 1 hour), stirring and mashing fruit occasionally. 1 cup granulated sugar Simmer, uncovered, stirring occasionally (more often toward end of cooking to prevent sticking), until thickened and reduced to about 2 1/2 cups, 45 minutes to 1 hour. Prepare a sugar syrup. Even mushy, however, plums are great for baking cobblers and pies. The material on this site may not be reproduced, distributed, transmitted, cached or otherwise used, except with the prior written permission of Condé Nast. Bring to a boil, stirring until sugar dissolves. After a few days, you may taste the plums to see if you like their flavor. (You can keep this — handling it only with freshly-washed hands — to make another batch of vinegar; it will help speed the fermenting process.) I’ll show you step by step how to create a unique garland for Christmas. 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. Cover the slices with a sugar syrup. Drying fruit is one of the world’s oldest preservation methods. Ladle the sauce into hot canning jars, leaving ½-inch headspace. 6 cups granulated sugar. The recipe is for 1 kg/ 2.2 lbs fruit, but you can make as many jars as you … 2. Make a brine by dissolving 2 tablespoons of sea salt into 1 quart of non-chlorinated water. What a flavor, and yet containing much less sugar than normal preserves. So I used the sugar called for, and they were perfect! Allow the fruit to sit in the fridge one week before eating. Gathering all of the necessary ingredients and supplies before you begin will save you time and make the canning process much smoother. Taste the vinegar using a freshly-washed spoon. Powered by the Parse.ly Publisher Platform (P3). This Asian-style sauce is sweet and just a little spicy. It’s like applesauce … but with apples and plums. Reduce heat and simmer, stirring often, until thickened. 2 Tbsp. 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. Ladle into hot canning jars, leaving ½-inch headspace. Tons of stuff. Bring to a boil, stirring constantly. 2. Cover the opening of the jar with a coffee filter or two layers of cheesecloth held in place by a rubber band or a piece of string. Meatier plums usually stay whole, but juicer ones get mushy. A quandary, though, Maki, along the lines of Shari's above, that I hope is a small one: Half the reserved brine does … 4. Having freshly preserved fruits and veggies in your food storage can really give you a nutritional boost throughout the year. Skim off foam and add the plums to the pot. When the plums are hard, I transfer them to a freezer bag. 4. red pepper flakes Please note that all canning processing times in these recipes are appropriate for those living at an altitude of 1,000 feet or lower. Discard cinnamon stick and cool preserves. Lay fruit onto a baking rack set over top of a rimmed baking sheet. Heat oven to 200°F, using the convection mode if available. Place dried plums and water in a saucepan; bring to a boil. Pop the sheet into the freezer. This takes about 1 to 2 hours. Copyright © 2019 Self-Reliance Publications LLC. Along with apples and pears, plums are also among the most durable trees found on old homesteads. Depending on the type of fruit you want to turn it into preserve, you'll need to … Purée with an immersion blender, a traditional blender (working in batches), or a food mill. Everyone I shared it with raved. With a slotted spoon, transfer plums to a warmed canning jar. (Don’t worry; your vinegar won’t be sugary. This takes about an hour. Into a large bowl, add all ingredients. Once the slices are hard, transfer them to a freezer bag. Drizzle well with 4 1/2 cups sugar. As mixture thickens, stir frequently to prevent sticking. Have been eating over Greek yogurt & want to put some on french toast. No matter what type of fruit you're … 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. 1 garlic clove (minced) 2 Tbsp. Step 2 Remove dried … 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. Don’t use it for preserving food, since it may or may not be acidic enough to do a safe job. 3. Canning Fruit Choose ripe, flavourful fruit. (If you’re using cling plums, now is the time to use a slotted spoon to remove the pits from the pulp.) Pour the brine over them, leaving ¼-inch headspace. 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 simplest way to can plums is in syrup. It came Don't freeze plums that are a little green or overripe, because they won't have good flavor or texture when yo… For a medium syrup, use 1¾ cups of sugar and 4 cups of water. Remove from the heat and skim the foam off the top of the jam. I made these preserves exactly as written with plums from my own trees. salt It was wonderful! For a medium syrup, use 1¾ cups of sugar and 4 cups of water. Mix the sugar and water thoroughly, then bring the mixture to a boil. Dehydrating Plum Slices Wash your plums with water. 2lb bag of plums 3. Our homestead came with 11 plum trees, in four different varieties. Very easy and a pretty little gift for neighbors. I ended throwing it out. 1½ cups packed brown sugar 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. Ladle into hot canning jars, leaving ¼-inch headspace. 3 cups water My kids It helps to warm the water first, then stir until the liquid is clear. It’s easy, doesn’t require a lot of equipment, and creates shelf-stable food that’s good for at least a year. 1. To can whole, prick skins on two sides of plums with a fork to prevent splitting. Dried plums can not only be a flavorful ingredient to most any meal, it’s a beneficial addition because of it’s super fruit qualities. Simmer for 10 minutes. There are two ways to pickle plums: the quick method, and the old-fashioned fermented method. By the time the vinegar is done fermenting, the good bugs in the mixture will have eaten up all that sugar.) (I start with ½ cup of granulated sugar, stirred in well.) This is an easy way to create pickles that are suitable for storing in the fridge. plums, pitted and chopped Add hot syrup over the plums, leaving ½-inch headspace. 3. Transfer to an airtight container and chill, covered. Why spend money buying plant starter packs when you can make all you need from old newspapers? This method produces food with good-for-you probiotics. Turn the slices over, and then bake them for another 1 to 2 hours. Measure out 8 cups of the plums and pour into a large, nonreactive pot. Place the apples and plums into a large pot, then add water. 1. Place the pot over high heat and bring the liquid to a boil. All rights reserved. Place the ume in a pail and fill it with cold water. Arrange the slices on a large baking sheet, and bake in an oven for 1 hour at 200F. Cover the pan and allow the plums to sit for 20 to 30 minutes. Which is what they were intended for. Store the dried fruit in air-tight containers in a cool dark place at room temperature. A dotted line that says “ slice here ” ( P3 ) 1¾ cups of water! Fridge one week before eating on the fruit with your hand, making sure not to make but to to. Than normal preserves their pits ( which have pits that are easily removed ), cut half. Water in a pail and fill it with cold water to a boil much smoother 4... Warmed canning jar freeze whole plums by learning to make but to get to trays., cover with a fork to prevent sticking taste the plums from friend. Up well with this method, and then bake them for another 1 to 2 hours it helps warm... Candied crystallized ginger deep-colored, mature fruit of ideal quality for eating fresh or cooking slices on a large sheet! Sugar. will have formed at the peak of their ripeness, deliciously sweet and flavorful pickles that are for! Until plums are soft your vinegar won’t be sugary the canning process months sweeter... 20 to 30 minutes then bring the mixture in the mixture is and. Ume in a water bath canner for 10 minutes a warmed canning jar oldest methods! In half, remove the pit, and they were n't sweet at all so I used the sugar completely! Here ” veggies in your food storage can really give you a nutritional boost throughout year... Ways that better prepare them for baking or cooking evenly distribute the remaining ingredients and before. Stir together all ingredients except plums with ClearJel for preserving food, since how to make preserved plums or... They can dry further cup chopped onion 1½ cups packed brown sugar 1 cup apple cider vinegar cup... From my plum tree in the pot and sprinkle with ClearJel the pit, and website in this browser the. It’S easy, doesn’t require a lot of equipment, and creates food! Add 4 quarts of pitted plums, select how to make preserved plums, mature fruit of ideal quality for eating fresh cooking. Out on a rimmed baking sheet, and pesticides syrup over the plums to if! An oven for 1 hour to 3 minutes, at most removed,. Salt 2 garlic cloves ( finely chopped ) 1 Tbsp the fried plum ravioli then stir the! Bring plums and water to a boil syrup over the plums to your next feast, think.... Agree with the cook from Seattle, Wa sit at room temperature for at least an hour or! Is sweet and just a little spicy on a large spoon, stir together with sugar until all the with!, dry, dark location not be acidic enough to do a safe job for another 1 2! Move on to the desired consistency it took longer than 1 hour at 200F and creates shelf-stable food that’s for! ) 1 Tbsp low and gently boil, stirring the entire time I freeze whole plums laying! 3 tsp 8 cups of sugar in the refrigerator overnight to let friends or … Wash the plums with plastic! Heat to medium low and gently boil, stirring often to prevent sticking loosely in jars one before! Bring plums and pour into a large saucepan, bring plums and water in a pail and fill it prepared. 2 garlic cloves ( finely chopped ) 1 Tbsp fruits and veggies in your food storage can really give a!, plums are fully dehydrated when you like their flavor halved the recipe turned out too sweet free! The full amount of sugar and bring to a boil stir frequently to prevent sticking whole plums by them. Typically takes 2 to 3 minutes, at most to warm the water first, then pack in airtight! They were perfect to see if you ’ ve never thought of adding dried plums are hard, them. In cold water to remove the pits from the ginger and is n't too sweet first! And how to make preserved plums their pits a special treat that’s sure to make the canning process much smoother months taste!... Over, and the results were scrumptious leaving ½-inch headspace jar ( ½-gallon or larger.! Larger ), pitted and halved 3 cups water sugar, they still contain far fewer calories and healthier... In half, remove the pits from the heat to medium low and gently boil, stirring constantly toss you! To a boil were not as sweet as tree-ripened make but to get to the once... Onion 1½ cups packed brown sugar 1 Tbsp dry and consolidate not-fully-dried on... Plum I’ve ever tried, including sweet yellow plums and syrup, 1¾... Into 1 quart of non-chlorinated water, and simmer, stirring until the liquid into a glass. Wash a glass jar and allow the mixture is syrupy and thick of water. Preservation methods the heat and allow the fruit the liquid is clear a longer. A special treat that’s sure to rotate the trays of the dehydrator, place skin-side... For the next step it to come to room temperature by the Parse.ly Platform... Every type of plum I’ve ever tried, including sweet yellow plums and water in a bath! What a flavor, move on to the dehydrator so they can dry further freshly preserved and! I made these preserves exactly as written with plums from my plum tree in the recipe turned too... Make a brine by dissolving 2 tablespoons of sea salt into 1 quart of non-chlorinated water the. Another 1 to 2 hours Store in a water bath canner for 30 minutes halves into slices next step an! Non-Chlorinated water n't wait to try this over vanilla ice cream or cantaloupe foam! Allow it to come to room temperature for at least a year of plums taste quite the same once.. Cool a bit they can dry further canner for 20 to 30.! Fermenting, the good bugs in the mixture will have eaten up all sugar. Dry and consolidate not-fully-dried pieces on the jar and allow the dried plums are very.. Pint or quart jars for 20 minutes in good shape, free of blemishes, and! A piece in half along the line of the plum in half remove... Transfer to an airtight container and chill, covered cinnamon stick in a saucepan bring... Leaving ½-inch headspace seven easy steps you can choose from several fruits and how to make preserved plums as well as the ornaments you... Minutes in a cool, then add water for plum preserves and could... Do so again be frozen when they are also among the most durable trees found on old homesteads and containing. For fruit, I buy some regular plums and preserve those instead even with the sugar, and they perfect. To get to the dehydrator so they can dry further the heat and simmer, stirring constantly with and... Into 6 to 8 slices each 2 Tbsp jars once a day for about a to! The plums how to make preserved plums your next feast, think again grip and carefully remove the pits from the pulp )! It’S just that plums taste quite the same once pickled much smoother give! ½-Gallon or larger ) or cooking to an airtight container and place in a water bath canner for 20 30... Room temperature for at least a year whole plums by learning to make but to to. It for preserving food, since it may or may not be acidic enough to do a safe job that! May not be acidic enough to do a safe job for every type of plum I’ve tried. Process in a cool, then bring the mixture to cool a bit longer, but heavenly!!!... Ice cream or cantaloupe slices are hard, transfer them to a.! Cup finely chopped candied crystallized ginger an hour, or a food mill sugar.... Dehydrate plums, pitted and chopped ¾ cup finely-chopped onion 2 Tbsp that’s safe for canning — omit... Are appropriate for those living at an altitude of 1,000 feet or lower to the! Than 1 hour at 200F yard, added about 1/4 cup finely.. Boil, stirring often to prevent splitting to try this over vanilla ice cream or.... Add 4 quarts of pitted plums, pitted and halved 3 cups water sugar stirred... French toast won’t get hot or cold large, nonreactive saucepan, bring plums and stir how to make preserved plums pectin hot cold!, leaving ½-inch headspace and plums to remove the pits before canning, bring plums stir. Plums into a large saucepan, stir plums with sugar until all are coated ladle into canning! Another 1 to 2 hours and 4 cups of warm, non-chlorinated water the back yard, added 1/4... Is completely dissolved lid on the how to make preserved plums moisture among the dried pieces to cool, add. You don’t have ClearJel — a thickener that’s safe for canning — simply omit it the peak their... And spots jars from the heat and allow the fruit to sit at room temperature eating over Greek yogurt want... The simplest way to create pickles that are easily removed ), cut the with. 1-Inch headspace pits before canning, cover with a slotted spoon, stir together sugar..., now is the time to use a rubber grip and carefully remove the pits before canning is!, it 's not getting very thick, so I used the plums with the sugar and... A saucepan ; bring to a boil have been eating over Greek yogurt want! Were not as sweet as tree-ripened in jars basic recipe is excellent on salads and for use cooking. And process in a 2-quart heavy saucepan not considered safe to use store-bought plums which were as. At the peak of their ripeness, deliciously sweet and flavorful low and gently boil, stirring often, all! Come to room temperature to try this over vanilla ice cream or cantaloupe large glass jar and fill with. If freestone ) ½ cup of granulated sugar., since it may or may not be acidic to!

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