Very ripe fruits are suitable for preserving. The more ripe the plums are, the more intense the purée will taste after it has been preserved.
- Quite simple - preserve plums
- Drying plums: It's that easy
- Pickling plums: pure enjoyment in every season
Wash these thoroughly. The stems and pips are then removed. Use the halved plums for further processing.
Only fruits that are free from maggots and rot spots are used.
Correct choice of mason jars
Mason jars or preserving jars with screw caps are suitable for the safe preservation of fruit. Alternatively, the specialist trade offers glass lids with rubber rings or metal clips. Only glasses that are absolutely clean and free of grease are suitable for canning. To be on the safe side, rinse the containers with hot water before use.
Put the halved plums in a saucepan with a little water. A little sugar can be added depending on the stage of ripeness. The more ripe the fruit, the less sweetener you need. The mixture cooks for about 4 to 5 minutes, stirring constantly.
Rule of thumb:
You need around 250 grams of sugar per kilo of fresh plums. Candy sugar offers a special taste experience.
For that special taste:
- 0.5 to 1 cinnamon stick or
- 2 cloves
After heating, fill the glasses. In the first step up to halfway so that the vessel can slowly warm up. Finally, the plum sauce reaches just below the brim. The lid is immediately closed tightly.
Close securely in the oven
The sealed preserving jars then spend around 30 minutes in a preheated oven at 180 degrees Celsius. As soon as the contents of the glass begin to bead, switch the oven off. The hot glasses cool in it for another 30 minutes. The plums can now be kept for at least 6 months. Store these in the basement or pantry. A label is suitable for precise labeling.
Tips & Tricks
Test the fruit for maggots before processing. The plums bathe in a sugary solution for at least 40 minutes. Due to a lack of air, the animals eventually swim on the surface of the water and can be removed along with the liquid.