Ripe plums can be preserved with just a few simple steps. So you can enjoy the vitamin-rich fruit all winter long. We explain what things need to be taken into account.
How can plums be preserved and preserved?
Preserving plums: Wash, halve and de-seed. Bring 1 kg of plums to the boil with 250 g of sugar, a little water and optionally cinnamon or cloves. Pour into clean mason jars and seal. Heat in the oven at 180°C for 30 minutes and let cool. Then store in a cool, dark place.
Preparing fruits
Very ripe fruits are suitable for preserving. The riper the plums are, the more intense the puree tastes after preserving.
Wash them thoroughly. The stems and seeds are then removed. Use the halved plums for further processing.
Note:
Only fruits that are free of maggots and rotten spots are used.
Choosing the right jars
Mason jars or preserving jars with screw caps are suitable for safely preserving fruit. Alternatively, specialist retailers offer glass lids with rubber rings or metal clips. Only jars that are absolutely clean and grease-free are suitable for canning. To be safe, rinse containers with hot water before use.
Instructions
The halved plums are placed in a pot with a little water. Depending on the stage of ripeness, a little sugar can be added. The riper 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. Rock sugar offers a special taste experience.
For that special taste:
- 0, 5 to 1 cinnamon stick or
- 2 cloves
After heating, fill the jars. In the first step up to half so that the vessel can warm up slowly. Finally the plum puree reaches below the edge. The lid is immediately closed tightly.
Securely close in the oven
The sealed preserving jars then spend about 30 minutes in the preheated oven at 180 degrees Celsius. As soon as the contents of the glass begin to bubble, turn off the oven. The hot glasses cool in them for another 30 minutes. The plums will now last 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 are bathed in a sugary solution for at least 40 minutes. Due to a lack of air, the animals eventually swim to the surface of the water and can be removed along with the liquid.
