Plums or plums?
The two types of fruit are similar but not identical. Plums are round and juicy, plums tend to be elongated and somewhat firmer. Therefore, plums are also better suited as topping for cakes because they do not lose so much juice when baking.
When it comes to preserving, the differences between the two fruits are insignificant. Plums and plums are cooked in the same way.
also read
- Plum or plum? - Small, subtle differences
- Absolutely healthy juice enjoyment: Juice plums
- The plum: a stone fruit or stone fruit?
Reduce the plums
If you want to preserve plums, you should pick the fruit fresh or shop for it.
- Sterilize your mason jars including lids and rubbers in boiling water or all glass parts for 10 minutes in the oven at 100 degrees.
- Wash the plums thoroughly.
- Halve the fruit and remove the core.
- Watch out for sores and pressure points. These fruits are removed.
- Layer the plum halves in the glass with the skin side up. Leave about 2 cm free to the edge of the glass.
- Boil a syrup of sugar and water to fill the glasses. 1 liter of water and 1 pound of sugar are sufficient for one kilo of plums.
- If you want something special, you can replace water with red wine.
- Also add spices, such as a cinnamon stick, to the brew.
- Bring everything to the boil and pour the stock over the plums until they are covered.
- Seal the jars.
Awakening in the preserving machine
Do not place the jars too close together in the machine and fill up to half the jars with water. Soak the plums at 90 degrees for 60 minutes. Let the glasses rest in the kettle for a while and then place them covered on the worktop. Here the food should cool down undisturbed for 24 hours.
Preserving in the oven
To do this, the oven is preheated to 100 degrees. The glasses go into the drip pan and you pour about 2 cm of water. Then cook the plums at 75 degrees for 60 minutes.
Here, too, the glasses cool down in the oven and then rest covered on the worktop.
