Process ripe plums
Only ripe fruits are used. If the plums still have green spots, ripen them in a paper bag at room temperature. The addition of a banana speeds up the ripening process.
- Pickling plums: pure enjoyment in every season
- Freeze plums properly and enjoy them fresh in winter
- Drying plums: It's that easy
Wash, core and halve ripe fruits. Pre-cool on a baking sheet or small plate in the freezer for about 60 minutes. Then pack in freezer bags or frost-resistant cans. Depending on your needs, you can thaw individual fruits and enjoy a self-baked fruit cake in winter. Frozen plums are suitable for making puree.
Freshly harvested fruits can be wonderfully combined with winter game dishes. Wash, halve and core the fruit. In various marinades made from high-quality vinegar varieties, the plums can be kept for up to 24 months. Depending on the taste, red wine, rum and spices round off the delicacies.
Quartered plums dry in the dehydrator or oven. As dried fruit, they can be kept for up to 12 months.
Use overripe plums
When the ideal harvest time is over, all types of plums are suitable for making purees or jams. Especially late species stay on the tree until after the first November frost. The lower piece of the fruit is already wrinkled at this point. However, the taste is incomparably sweet. Because of its juicy consistency, canning is the only way to use it.
Overripe plums on the tree are a famous domicile for maggots. A bath in a sugar-water solution is recommended before processing. In this way the animals escape from the plums and swim on the surface of the water.
Tips & Tricks
When new plum trees move into the home garden, choose two different varieties. From July to September you harvest the fruits in stages.