The sweet fruits retain their flavor when preserved. Various marinades ensure long-lasting taste. We reveal the secret of the great art of preserving in vinegar or rum.
Recipe suggestion 1: soak in vinegar
Ingredients:
- 1 kilo of plums
- 125 milliliters of red wine
- 190 milliliters of red wine vinegar
- 0.5 kilos of sugar
Processing:
Bring the wine, vinegar and sugar to the boil and allow to cool.
Remove stems and leaves from fruit, do not wash. Prick the plums several times with a wooden toothpick and layer them in a stone jug.
Pour the cold liquid of sugar and vinegar over it. After about 48 hours (2 days) pour off the juice and bring to the boil again. Let the plums soak in batches in the cold broth until they crack. Then layer again in the stone pot. Boil the broth until thick. Once cool, pour over the plums again.
Notice:
A cool room is suitable for storage. It is important to seal the casserole airtight with parchment paper and kitchen twine. Other types of vinegar with at least 5% acid are suitable as a variant.
Recipe suggestion 2: soak in rum
Ingredients:
- 2 kilos of plums
- 280 grams sugar (for canning)
- mason jars
Processing:
Wash fruit and remove stems. Fill in layers with the sugar in mason jars. Then fill up until the plums are slightly covered. Close the jars securely with screw or glass lids. To seal securely, heat in boiling water or alternatively in the oven. When bubbles begin to form, turn off the heat and remove the jars.
Notice:
After about 4 weeks, the fruits are ready for the first taste. They have a shelf life of around 18 to 24 months.
tips and tricks
Other preservation methods preserve the fruity aroma of the plums. Depending on your preference, you can freeze, boil or dry them. Enrich sweet or savory dishes with the juicy treats.
The garden journal freshness ABC
How can fruit and vegetables be stored correctly so that they stay fresh for as long as possible?
The garden journal freshness ABC as a poster:
- as a free PDF file to print out yourself