Plum season is upon us and there are so many delicious ways to preserve plum! From plum jam to plum chutney, there are plenty of recipes to choose from.
Plum jam is a classic preserve that is perfect for spreading on toast or using in baking. For something a little different, try making plum chutney. It is delicious with cheese and crackers or as a condiment for curry.
Whether you are looking for a traditional preserve or something a little different, there are plenty of delicious ways to preserve plum. So get cooking and enjoy the fruits of your labour all year round!
1. Drying Plums
The humble plum is a delicious and versatile fruit that can be used in all sorts of recipes, both sweet and savory. While plums are available fresh year-round, there’s something special about enjoying them when they’re preserved plum. Drying plums is a great way to enjoy them long after the fruit is out of season.
To dry plums, start by washing them and removing the pits. Cut the plums into quarters or slices, depending on your preference. Spread the fruit out on a dehydrator tray or a baking sheet lined with parchment paper. If you’re using a dehydrator, set it to 135 degrees Fahrenheit and let the plums dry for 8-12 hours. If you’re using a oven, set it to the lowest setting possible (around 200 degrees Fahrenheit) and prop the door open with a wooden spoon. Let the plums dry for 12-24 hours, or until they’re shriveled and leathery.
Once the plums are dried, store them in an airtight container in a cool, dark place. Dried plums will keep for several months.
Enjoy your dried plums as a healthy snack on their own, or use them in recipes. They’re especially good in baked goods, like quick breads and muffins, or stirred into oatmeal or yogurt. Dried plums are also a great addition to savory dishes, like rice or pork dishes.
2. Making Plum Sauce
Assuming you would like a 500 word section on making plum sauce:
There are many delicious ways to preserve plums, and making plum sauce is one of them. Plum sauce is easy to make and can be used in a variety of dishes.
To make plum sauce, you will need:
-2 pounds of plums, pitted and chopped
-1/2 cup sugar
-1/4 cup cider vinegar
-1/2 teaspoon ground ginger
Start by heating the plums, sugar, vinegar, and ginger in a saucepan over medium heat. Stir the mixture occasionally, and cook until the plums are soft and the sauce is thickened, about 15 minutes.
Once the sauce is finished, you can either can it or store it in the fridge. If you choose to can the sauce, process the jars in a boiling water bath for 10 minutes. This will help to preserve the sauce for up to a year.
Plum sauce is a versatile condiment that can be used on a variety of dishes. Try it on pork, chicken, or even in a grilled cheese sandwich. The possibilities are endless!
3. Canning Plums
As anyone who’s ever been to a farmer’s market knows, ripe plums don’t last long. But with a little effort, you can extend their life by canning them. Canning is a great way to preserve plums so you can enjoy them long after the season is over.
There are two main methods of canning: water-bath canning and pressure canning. Water-bath canning is best for fruits and vegetables that are high in acid, while pressure canning is necessary for low-acid foods. Since plums are high in acid, they can be safely canned using the water-bath method.
Here’s a step-by-step guide to canning plums using the water-bath method:
1. Start by sterilizing your jars and lids. You can do this by boiling them in water for 10 minutes.
2. Next, wash your plums and cut them into quarters.
3. Put the plum quarters into a pot of boiling water and cook them for 3 minutes.
4. Remove the plums from the pot and let them cool slightly.
5. Meanwhile, prepare your canning syrup by Combine sugar and water in a pot and stirring until the sugar has dissolved.
6. Once the plums have cooled, pack them into the sterilized jars, leaving ½ inch of headspace.
7. Ladle the canning syrup over the plums, again leaving ½ inch of headspace.
8. Use a wooden spoon to release any air bubbles that may be present.
9. Wipe the rims of the jars with a clean, damp cloth.
10. Place the lids on the jars and screw on the rings until they’re finger-tight.
11. Put the jars into a pot of boiling water and process them for 10 minutes.
12. Remove the jars from the pot and let them cool. You should hear a “ping” as the jars seal.
Once you’ve canned your plums, store them in a cool, dark place and enjoy them throughout the year.
4. Making Plum Jelly
Making plum jelly is a delicious way to preserve plums. There are a few different ways to make plum jelly, but the most common method is to cook the plums with sugar and water to create a syrup. The plums are then strained and the syrup is boiled until it thickens.
Another way to make plum jelly is to cook the plums with sugar and water to create a syrup, then add some apple pectin. The mixture is then boiled until it thickens. This method creates a more firm jelly.
Whichever method you choose, once the plum jelly has thickened, pour it into jars and seal them. The jelly will last for several months, and can be enjoyed on toast, pancakes, or even ice cream!
5. Freezing Plums
For those who want to enjoy plums year-round, freezing is an excellent option. Plums can be frozen whole, in halves, or in slices. When freezing plums, be sure to use a food-grade freezer bag or container. Label the bag or container with the date and type of fruit, so you’ll know what you have on hand.
To freeze plums whole, wash the fruit and remove the stem. Pat the plums dry, then place them in a single layer on a baking sheet lined with parchment paper. Freeze the plums for 2-3 hours, or until solid. Transfer the frozen plums to a freezer bag or container.
To freeze plum halves, wash the fruit and remove the stem. Cut the plums in half, then place them in a single layer on a baking sheet lined with parchment paper. Freeze the plum halves for 2-3 hours, or until solid. Transfer the frozen plum halves to a freezer bag or container.
To freeze plum slices, wash the fruit and remove the stem. Cut the plums into slices, then place them in a single layer on a baking sheet lined with parchment paper. Freeze the plum slices for 2-3 hours, or until solid. Transfer the frozen plum slices to a freezer bag or container.
When you’re ready to enjoy the fruit, simply remove the desired number of plums from the freezer and thaw at room temperature or in the refrigerator. Frozen plums will keep for up to 12 months.
If you’re lucky enough to have an abundance of fresh plums, you may be wondering how to preserve them so you can enjoy them later in the year. Here are four delicious ways to do just that!
1. Make plum jam: Slice plums in half and remove the pit. Cook the plums with sugar and lemon juice until thickened. Can or freeze the jam for later use.
2. Dry plums: Cut plums in half and remove the pit. Place the plums cut-side up on a dehydrator tray and dry at 135 degrees Fahrenheit until leathery. Store in an airtight container.
3. Pickled plums: Cut plums in half and remove the pit. Combine plum halves with vinegar, sugar, salt, and peppercorns. Let pickle for at least 24 hours before enjoying.
4. Frozen plums: Cut plums in half and remove the pit. Place plum halves on a baking sheet and freeze. Once frozen, transfer to an airtight container.
No matter which method you choose, preserving plums is a great way to enjoy their flavor long after the season is over.