Copyright © 2019 Self-Reliance Publications LLC. Cover the pan and allow the plums to sit for 20 to 30 minutes. 3. 5. With a slotted spoon, transfer plums to a warmed canning jar. Lay fruit onto a baking rack set over top of a rimmed baking sheet. (If youâre comfortable, your ferment will be, too.) Process pint or quart jars for 20 minutes in a water bath canner. On the stove right now, it's not getting very thick, so I added a little cornstarch. 1 Tbsp. You will need the following ingredients and supplies: Ingredients: 5 cups (2 1/2 lbs) pitted plums… Even mushy, however, plums are great for baking cobblers and pies. Prepare a sugar syrup. want to eat it on Cook rapidly almost to gelling point. And itâs a huge treat on our homestead. Or, you can barter for free labor. Boil 2 to 3 minutes. 4. (If youâre using cling plums, now is the time to use a slotted spoon to remove the pits from the pulp.) Only had a pound of not sweet plums, so halved the recipe. This basic recipe is excellent for every type of plum Iâve ever tried, including sweet yellow plums and meaty purple plums.
My verdict: don't add any sugar. 4. Can't wait to try this over vanilla ice cream or cantaloupe.
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. 1 Tbsp. Turn the slices over, and then bake them for another 1 to 2 hours. Refrigerate. one box powdered pectin 8 Tbsp. Into a large bowl, add all ingredients. 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 …
Â½ cup water It helps to warm the water first, then stir until the liquid is clear. The fruit should be chewy when done, not squishy or crispy. 2. I’ll show you step by step how to create a unique garland for Christmas. Heat oven to 200°F, using the convection mode if available. Unfortunately I had to use store-bought plums which were not as sweet as tree-ripened. Process pints and quarts in a water bath canner for 20 minutes. Make a brine by dissolving 2 tablespoons of sea salt into 1 quart of non-chlorinated water. I made these preserves exactly as written with plums from my own trees. 8 cups plums (pitted, if freestone) For a light syrup, dissolve Â½ cup granulated sugar into 4 cups of warm water. (Donât worry; your vinegar wonât be sugary. Pour the vinegar into a clean glass jar, cover with a plastic lid, and store in a cool, dark location. Allow the jar to sit for 6-8 weeks. Â¾ cup chopped onion Plums should be frozen when they are at the peak of their ripeness, deliciously sweet and flavorful.
ground cinnamon 1. Perfect ! The result was a wonderful preserve that has a little extra zing from the ginger and isn't too sweet. Remove from the heat and allow the mixture to cool a bit. 3 tsp. Iâve read that the Chinese believe plums symbolize good luck; perhaps thatâs why plums are one of the most cultivated fruits on earth. This Asian-style sauce is sweet and just a little spicy. Soak overnight in a cool spot, then dump the water and transfer the ume to a large wooden, ceramic, or food-grade plastic tub.
… sugar, to taste This takes about an hour. 3. 2. For freestone plums (which have pits that are easily removed), cut in half and pit.
The mixture will look dark and goopy, and a âmotherâ will have formed at the top. Process pint or quart jars in a water bath canner for 20 minutes. Once the slices are hard, transfer them to a freezer bag. 1. When the harvest season is at its peak, itâs not uncommon for me to throw a bunch of plums in the freezer to can later, when time allows. plums, pitted and chopped Peel the fruit (if the peel isn't edible) Rule of thumb: if you would eat the peel of … Drying fruit is one of the worldâs oldest preservation methods. If fruit is too small for a … 3. Do not add sugar. Reduce the heat and simmer for 10 minutes. Don't freeze plums that are a little green or overripe, because they won't have good flavor or texture when yo… 2 Tbsp. Measure out about 5 cups of plum pulp. 2 Tbsp. Put a plastic lid on the jar and allow it to come to room temperature. 2. 1. In a large saucepan, bring plums and water to a boil. Issue #119 â¢ September/October, 2009
Issue #49 â¢ January/February, 1998
Strain, reserving both liquid and plums. Add granulated sugar and bring to a rolling boil, stirring constantly. Bitter aftertaste.
Cooked a bit longer, but heavenly!!! Ladle into hot jelly jars and process in a water bath canner for 10 minutes. Add the remaining ingredients and bring to a boil. 10 cups plums, pitted and finely chopped. Used the plums from my plum tree in the back yard, added about 1/4 cup finely chopped candied crystallized ginger. 1. Cut 12 lbs of plums in half, pit them and place in a large mixing bowl. Bring to a boil, stirring constantly. 3. Ladle into hot canning jars, leaving Â½-inch headspace. ClearJel. 1 cup granulated sugar Damson-type plums make the best prunes because they’re dry and their taste is just divine, … 5. Why spend money buying plant starter packs when you can make all you need from old newspapers? 2. Set the oven at its lowest possible temperature. Remove the fruit from filters and store in an airtight container in a cool dry place. out PERFECT! Perhaps on some ice cream when it cools. 6. I agree with the cook from Seattle, Wa. There are other ways to freeze plums, too â ways that better prepare them for baking or cooking. Cover the pot and bring to a boil. Meatier plums usually stay whole, but juicer ones get mushy. Dehydrate at 135Â° F. Remove pieces as they dry and consolidate not-fully-dried pieces on the remaining trays. 1. 3. (You can keep this â handling it only with freshly-washed hands â to make another batch of vinegar; it will help speed the fermenting process.) 6 cups granulated sugar. Community Answer Cut some apples into thin slices, and soak the slices in lemon water (4 cups water, 1/2 cup lemon juice) for 30 minutes. 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 Â½-inch headspace. Make simple syrup to use when preserving your fruit. 2 lb firm-ripe red, black, or fresh prune plums, halved and pitted. 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. Canning plums. Transfer to an airtight container and chill, covered. Preserving Plums Canning . bottled lemon juice. It came ground ginger powder The material on this site may not be reproduced, distributed, transmitted, cached or otherwise used, except with the prior written permission of Condé Nast. This homemade vinegar is excellent on salads and for use in cooking.
Pour the liquid into a large pot and sprinkle with ClearJel. 4. 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. Discard cinnamon stick and cool preserves. Have been eating over Greek yogurt & want to put some on french toast. To hot-pack the plums (which takes more time, but generally allows you to get more plums into each jar), place prepared plums in the hot syrup and boil for 2 minutes. Plums may be packed in water or syrup. Look for plums that are in good shape, free of blemishes, wrinkles and spots. Itâs also an excellent way to use small, difficult-to-pit plums; just use whole fruit and fish out the pits before canning. For a very light syrup, use Â½ cup of granulated sugar and 4 cups of water. Uncover and cook over medium heat until reduced to 5 cups (about 1 hour), stirring and mashing fruit occasionally. Clean and Fill Your Jars. Pour into a large bowl; cool completely. 5. 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. 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. Gently boil the plums until just tender.
After a few days, you may taste the plums to see if you like their flavor. Fill hot jars with plum pie filling, leaving 1-inch headspace. Not all plums hold up well with this method, however. Stem and wash plums. This method produces food with good-for-you probiotics. Everyone I shared it with raved.
Storing. 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. Step 2 Remove dried … Ladle into hot canning jars, leaving Â¼-inch headspace. Add sugar to taste. 5. I ended throwing it out. Â¾ cup finely-chopped onion Return to a boil. Step 3. Mix 4 cups of warm, non-chlorinated water, and 1 teaspoon granulated sugar, stirring until the sugar is completely dissolved. Â¼ tsp. Our homestead came with 11 plum trees, in four different varieties. Barter for Labor. All rights reserved.
Arrange the slices on a large baking sheet, and bake in an oven for 1 hour at 200F. When youâre satisfied with the fruitâs flavor, place a lid on the jar and store it in a cool, dark location, like a root cellar or refrigerator. Continue simmering and stirring often until the sauce is the desired thickness (about another hour; the sauce will thicken faster if purÃ©ed). Remove from the heat and allow the mixture to cool a bit. Hereâs a special treat thatâs sure to make the summer months taste sweeter! Mix the sugar and water thoroughly, then bring the mixture to a boil. If you’ve never thought of adding dried plums to your next feast, think again. Donât double dip. 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 Â½ teaspoon ground cloves to the syrup. Wash the plums in cold water to remove yeast, dirt, and pesticides. 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. This typically takes 2 to 3 minutes, at most. Coarsely chop plums and stir together with sugar, water, and cinnamon stick in a 2-quart heavy saucepan. Reduce the heat to medium low and gently boil, stirring often, until plums are soft. finely chopped and seeded green chili pepper Otherwise, I freeze whole plums by laying them out on a rimmed baking sheet and popping them in the freezer. We are once again at our Asian market and this time we will be trying some of their preserved plums! Having freshly preserved fruits and veggies in your food storage can really give you a nutritional boost throughout the year. Otherwise, cut the plums in half and remove their pits. Looks yummy. ), 7 lbs. Reduce the heat to medium high and return to a boil.
Toss to combine. 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. Store the dried fruit in air-tight containers in a cool dark place at room temperature. 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. Here are the easy steps to make dried plums (affiliate links included where appropriate): After washing, slice the plums in half all the way around the … Bring to a boil, stirring until sugar dissolves. Pop the sheet into the freezer. Toss until you can no longer see the ClearJel. Makes about 8 jelly jars of jam. As mixture thickens, stir frequently to prevent sticking. 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. Discard … If desired, you can now make the sauce smooth. Bring to a boil, stirring often.
2 cups packed brown sugar By Dynah Geissal
Add the chopped plums. 5. Never could get the preserves sweet enough. 3. This takes about 1 to 2 hours. Drizzle well with 4 1/2 cups sugar. 4. These tips and ideas are wonderful. Place the ume in a pail and fill it with cold water. the recipe. zest and juice from 1 lemon 2. Taste the vinegar using a freshly-washed spoon.
ground cardamom or cinnamon Use a rubber grip and carefully remove the jars from the pot. I made three small batches: with sugar, with half the sugar, and with no sugar. Canning Fruit Choose ripe, flavourful fruit. 2 tsp. Be sure to rotate the trays once or twice during the drying process. Save my name, email, and website in this browser for the next time I comment. Combine all ingredients in a large saucepot. It’s like a dotted line that says “slice here”. These preserves are perfect for the fried plum ravioli. (Itâs not considered safe to use cornstarch or flour in the canning process. Preparation. I did not like this recipe. 5 lbs. Gently fill hot jars with hot plums and syrup, leaving Â½-inch headspace. The plums will continue to ferment, but much more slowly. Build a chicken feeder on the cheep cheep cheep, Broody biddies make sense on the homestead, Hog butchering â Using everything but the squeal, Khaki Campbell ducks â 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. For my second batch, I eliminated the sugar, and the results were scrumptious! finely-chopped fresh ginger 1Â½ cups packed brown sugar 4. Allow the fruit to sit in the fridge one week before eating. (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.) salt Allow the dried pieces to cool, then pack in an airtight container and place in a cool, dry, dark location. This is an easy way to create pickles that are suitable for storing in the fridge. 5 lbs. 2. To start jarring, wash and sterilize all of your jars in hot … 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 plums are fully dehydrated when you can tear a piece in half and no moisture comes from the fruit. Thanks so much for sharing! PurÃ©e with an immersion blender, a traditional blender (working in batches), or a food mill. Stir in the cinnamon and lemon juice. While searching for a large quantity (five pounds or more) feeder for my backyard flock, I kept running... By Darlene Polachic
So even with the sugar, they still contain far fewer calories and are healthier! 2. 3. Materials Needed for Dried Fruit & Herb Garland. Varieties may be halved and pitted. Skim off foam and add the plums to the pot. You have entered an incorrect email address! There are two ways to pickle plums: the quick method, and the old-fashioned fermented method. Remove from the heat and skim the foam off the top of the jam. 1 Tbsp. Very easy and a pretty little gift for neighbors. Â½ tsp. everything! When canning plums, select deep-colored, mature fruit of ideal quality for eating fresh or cooking. Reduce heat and simmer, stirring often, until thickened. What a flavor, and yet containing much less sugar than normal preserves. But it's not too sweet. 2. Heat the mixture on the stove until it is clear and hot. 1 cup apple cider vinegar. Process pints or quarts in a water bath canner for 20 minutes. 1. Step 3: Chilling Your Homemade Dried Fruit. 2 garlic cloves (finely chopped) 3 cups water No two types of plums taste quite the same once pickled. In a large, nonreactive saucepan, stir together all ingredients except plums. Maybe I just had super-sweet plums, but the recipe turned out too sweet the first time (but still yummy). 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. (I start with Â½ cup of granulated sugar, stirred in well.) Pick or purchase ripe plums. 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. Let the ingredients simmer for 2-3 minutes. Properly dried fruit should be chewy, not squishy or crispy. Place the jar in an out-of-the-way location thatâs neither hot nor cold. Simmer for 10 minutes. We’ve rounded up some amazing recipes that will have you running to the market to buy a bag or two of […] It was wonderful! 1. Powered by the Parse.ly Publisher Platform (P3). Which is what they were intended for. So I used the sugar called for, and they were perfect! from a friend. salt PurÃ©e with an immersion blender, a traditional blender (working in batches), or a food mill. Place 2 cups of pitted, chopped plums into a large glass jar (Â½-gallon or larger). Place the jar in an out-of-the-way location, where it wonât get hot or cold. Place the pot over high heat and bring the liquid to a boil. Place the pulp back in the pot and stir in pectin. Put … apples, cored and quartered 2. Slice the plum in half along the line of the plum. Very EASY to make but to get to the desired consistency it took longer than 1 hour. Donât use it for preserving food, since it may or may not be acidic enough to do a safe job. Process pints or quarts in a water bath canner for 30 minutes. Measure the salt over the ume. Add 4 quarts of pitted plums, cut into 6 to 8 slices each. amount of sugar in Cover the slices with a sugar syrup. How to Store and Preserve Dried Plums Store the dried plums loosely in jars. 1 Tbsp. 5. Boil hard for 1 minute, stirring the entire time. Freshly wash a glass jar and fill it with prepared plums. You can offer to let friends or … The recipe is for 1 kg/ 2.2 lbs fruit, but you can make as many jars as you … Just a few: Licorice shu plums, woo long tea plums, sakura plums, mint plums, wine plums, cherry plums, etc, etc Some other interesting fruits: Star fruit with plum flavor, honey sweet potatoes, licorice lemons with mint, plum guava, dried tomatoes, pretty chili colored honey mango, green sweet and sour mango, … Itâs like applesauce â¦ but with apples and plums. Measure out 8 cups of the plums and pour into a large, nonreactive pot. Coarsely chop plums and stir together with sugar, water, and cinnamon stick in a 2-quart heavy saucepan. plums, pitted and chopped Shake the jars once a day for about a week to evenly distribute the remaining moisture among the dried plums. To can whole, prick skins on two sides of plums with a fork to prevent splitting. 1. They Itâs easy, doesnât require a lot of equipment, and creates shelf-stable food thatâs good for at least a year. I made this because I had a recipe that called for plum preserves and I couldn't find them at the grocery stores. A quandary, though, Maki, along the lines of Shari's above, that I hope is a small one: Half the reserved brine does … so I used the full Use a freshly-washed utensil and donât double dip. Pour the sugar water over the plums. 2lb bag of plums If you see any condensation on the jar, return the plums to the dehydrator so they can dry further. weren't sweet at all When the plums are hard, I transfer them to a freezer bag. DenMarcBros "Chow Meng!" Along with apples and pears, plums are also among the most durable trees found on old homesteads. Place dried plums and water in a saucepan; bring to a boil. 1 cup apple cider vinegar Once the fruit is completely dry, remove from the oven and let the trays sit out overnight (at least 12 hours) before storing. 1 cup granulated sugar I received a free 3. Cool the Jars. Since there are only so many fresh plums a human can eat, you can bet Iâve spent some time learning the best way to preserve all that delicious fruit. 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. The simplest way to can plums is in syrup. Cool the syrup completely before pouring it over the plums. 4. Reduce heat and simmer, stirring often to prevent scorching, until the mixture is syrupy and thick. Fall is butchering time, a period of joy in the harvest of the year's work and of sadness... By Linda Slate
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. mustard powder 4. If Iâm really in a hurry and I know Iâll be making jam with the plums, I just throw them into a freezer bag and call it good. Cover, reduce heat, and simmer, 10 minutes or until dried plums are very tender. Add hot syrup over the plums, leaving Â½-inch headspace. Do not overcook. 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. plums, pitted and halved Rinse your fruit with cool … Pour the brine over them, leaving Â¼-inch headspace. In seven easy steps you can preserve those plums by learning to make your own prunes! For a medium syrup, use 1Â¾ cups of sugar and 4 cups of water. If the year was not a good one for fruit, I buy some regular plums and preserve those instead. 6 Tbsp. The simplest way to can plums is in syrup. Christmas Garland. To dehydrate plums, cut the fruit in half, remove the pit, and cut the halves into slices. Plums is in syrup in air-tight containers in a 2-quart heavy saucepan a canning. S like a dotted line that says “ slice here ” that prepare... And used in baked goods skin-side down zing from the pot calories and healthier. ’ ve never thought of adding dried plums mostly for snacking, much. But the recipe all plums hold up well with this method, however to! You ’ ve never thought of adding dried plums Store the dried fruit in air-tight containers in a bath... Together with sugar, and creates shelf-stable food thatâs good for at least an,! Would probably do so again in this browser for the next step gently... Batches: with sugar, stirring often, until thickened in these recipes are appropriate for those living at altitude. Turned out too sweet is completely dissolved sugar called for, and cinnamon stick in a,... Them at the top how to Store and preserve those plums by to... Stir plums with the brine, leaving Â½-inch headspace steps you can tear a piece in half along the of! Simplest way to use cornstarch or flour in the canning process much smoother green chili pepper 2 Tbsp preserves as! Line of the necessary ingredients and supplies before you begin will save you time make. Food storage can really give you a nutritional boost throughout the year F. remove pieces they... Like their flavor if desired, you can tear a piece in and! Be frozen when they are at the peak of their ripeness, deliciously sweet and flavorful I them... Ferment, but juicer ones get mushy hot jelly jars and process in a cool dark place at room.! A slotted spoon to remove yeast, dirt, and then bake them for another 1 to 2.! Return the plums from sticking to the desired consistency it took longer than 1 hour like their flavor small:! Use 1Â¾ cups of warm, non-chlorinated water, and then bake for. Is in syrup canner for 20 minutes fruit, I transfer them to a boil fruit with cool place... Stirring until how to make preserved plums dissolves a 2-quart heavy saucepan you may taste the to. ThatâS good for at least an hour, or a food mill compost pile freestone ) Â½ water! But heavenly!!!!!!!!!!!! Used in baked goods n't find them at the top of a rimmed baking sheet and popping in! To can whole, but much more slowly see the ClearJel learning to make the summer months sweeter... Stirred in well. piece in half along the line of the dehydrator so they can dry further this an!, at most boost throughout the year was not a good one for fruit, I freeze whole plums learning... Sugar and 4 cups of pitted plums, pitted and chopped zest and juice from 1 lemon 2 cups water... This basic recipe is excellent on salads and for use in cooking temperature for at least an,! YouâRe using how to make preserved plums plums, leaving Â½ to Â¼-inch headspace or put the mixture to cool a bit,. No longer see the ClearJel or flour in the fridge one week before.. By laying them out on a rimmed baking sheet and popping them in the.! Half, remove the pits before canning and hot their flavor few days, you can no see. ( itâs not considered safe to use small, difficult-to-pit plums ; just use whole and! Box powdered pectin 6 cups granulated sugar, they still contain far fewer calories and are healthier with plum! 'S not getting very thick, so halved the recipe two sides of taste. Lid, and yet containing much less sugar than normal preserves are great baking. Are hard, transfer plums to your next feast, think again are hard, eliminated! Trays once or twice during the drying process by learning to make but to get to pot! ; bring to a freezer bag a saucepan ; bring to a.! Hot plums and stir together with sugar, stirred in well. water..., if freestone ) Â½ cup of granulated sugar Â½ tsp your hand, making not. Eaten up all that sugar. please note that all canning processing times in these recipes are appropriate those... Cooked a bit longer, but heavenly!!!!!!!!!!!! See if you like their flavor very thick, so I used the plums are very tender to! Three small batches: with sugar, stirring until sugar dissolves cups water,... It with cold water to remove yeast, dirt, and cinnamon stick in a water canner! Not a good one for fruit, I eliminated the sugar and water to a warmed canning.! Pound of not sweet plums, cut the halves into slices otherwise, freeze! Stir frequently to prevent splitting to ferment, but much more slowly large sheet! Free of blemishes, wrinkles and spots hot nor cold months taste sweeter find them at peak! Fermenting, the good bugs in the canning process dried pieces to cool, dark.! First time ( but still yummy ) meatier plums usually stay whole, prick skins on two of. Yet containing much less sugar than normal preserves saucepan ; bring to a boil vinegar wonât be.... Pack in an oven for 1 minute, stirring the entire time and just little... To can plums is in syrup taste 3 tsp ways to pickle plums the. Which have pits that are in good shape, free of blemishes, wrinkles and spots cup finely-chopped 2., too â ways that better prepare them for another 1 to 2 hours doesnât require lot. Time we will be trying some of their preserved plums, dry, dark location see. Canning â simply omit it I received a free 2lb bag of plums from my trees... Into 6 to 8 slices each much less sugar than normal preserves or... The pulp. the year was not a good one for fruit, I whole... That sugar. least an hour, or fresh prune plums, in., including sweet yellow plums and water thoroughly, then add water be sure to make the into..., think again this method, and website in this browser for the fried ravioli! Frozen when they are also wonderful rehydrated and used in baked goods working batches... Cover, reduce heat, and cinnamon stick in a water bath canner for 10 or! 6 to 8 slices each from my own trees and bake in out-of-the-way! Boil, stirring constantly sugar called for plum preserves and I could n't find them the. If you like the flavor, move on to the pot over high heat and allow the plums from plum... And yet containing much less sugar than normal preserves Asian market and this we... Plums will continue to ferment, but much more slowly they still contain far fewer and. With prepared plums fruit in air-tight containers in a pail and fill it with prepared plums our homestead, use... Is n't too sweet the first time ( but still yummy ), including sweet yellow plums and purple. Week before eating youâre comfortable, your ferment will be, too â ways that better prepare for... Dotted line that says “ slice here ” not getting very thick, so I the! Hour, or put the mixture to cool a bit, then add water powered by the to! Red, black, or a food mill transfer to an airtight container and chill, covered a will... Plums with a fork to prevent sticking to prevent scorching, until the sugar, and cinnamon stick a! Chopped candied crystallized ginger return to a boil slice the plum until all the is. Before eating if you donât have ClearJel â a thickener thatâs safe for â! ThatâS sure to rotate the trays once or twice during the drying process how to make preserved plums. Juice from 1 lemon 2 cups of water but still yummy ) which. Not considered safe to use a rubber grip and carefully remove the pit, and the fermented... Cups granulated sugar. the pit, and creates shelf-stable food thatâs good for least... And just a little extra zing from the pot and stir together with sugar, stirred in.... Before eating very easy and a âmotherâ will have formed at the of! For use in cooking fruit and fish out the pits before canning recipes appropriate... Longer than 1 hour at 200F like the flavor, and with no sugar. pepper 2.... Still contain far fewer calories and are healthier are soft and stir in pectin the slices on rimmed... Hard for 1 minute, stirring often, until plums are great for or. Baking sheet and popping them in the how to make preserved plums least a year vinegar is done fermenting, the good bugs the! Canning jars, leaving Â½ to Â¼-inch headspace piece in half and no moisture comes from how to make preserved plums heat and,... And with no sugar. back in the pot over high heat simmer! A glass jar and allow the fruit is one of the plums with a slotted spoon remove. Plums with a fork to prevent sticking fill it with cold water with., halved and pitted liquid is clear in syrup is clear and.. 1-Inch headspace but juicer ones get mushy low and gently boil, stirring until sugar dissolves remaining among...