At harvest time, baskets of delicious plums can be picked every year. Anything that cannot be eaten immediately as a fruit meal or processed as a plum cake can be boiled down and stored as a winter supply.

Preserved plums are a special treat

Prunes

If you want to stock up on plums, make sure you buy the fruit that is firm but ripe.

  1. Wash the plums in a cold water bath.
  2. Halve the fruit with a sharp knife and remove the core.
  3. Make sure there are no rot spots and worms.
  4. Prepare your mason jars. No matter which jars you use, with a twist-off or with a glass lid, mason jars are always sterilized. Boil the glasses or place them in the oven at 100 degrees for ten minutes.
  5. Boil a sugar stock to preserve the plums. For 1 kg of fruit you need about 250 g of sugar. If the plums are very sweet, use less sugar.
  6. Boil the sugar and an appropriate amount of water until the sugar has dissolved.
  7. Place the halved plums in the glasses. If you like, you can add spices, such as a cinnamon stick, a piece of vanilla bean, or a clove.
  8. Now pour the hot brew over the plums. There should still be about 1 cm of space up to the rim of the glass and the fruit will be completely covered with the sugar solution.
  9. Clean the rim of the glass, close the glasses and wake them up immediately.

In the preserving machine

Here you pour water up to half of the glasses, close the kettle and heat it up to 90 degrees. Wake up the jars for 30 minutes. Allow them to cool slightly in the cauldron, then set them covered on the countertop to cool completely.

In the oven

Preheat the oven to 180 degrees and place the jars in the drip tray. Pour 2 cm of water. Put the sheet in the oven. As soon as the liquid in the jars begins to bubble, turn off the oven and leave the jars in the oven for half an hour. Open the oven door a little so that the goods cool down slightly. Remove the jars and leave them covered on the worktop to cool completely.

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Trees