DEHYDRATED PLUMS

Choose firm, ripe plums for dehydrating – they can be dried as quarters, slices or chunks. After taking the time to dry, they become deliciously chewy with a rich plum flavour, making them perfect for snacks. Yum!

  

Ingredients for DEHYDRATED PLUMS
	Yield: around 160g
Plums	900g
Lemon Juice	1 cup
Water	4 cups

    

METHOD:

1. Before you begin: disconnect the dehydrator from the power point. Clean dehydrator racks, base and fruit roll trays in warm, mild soapy water. Rinse and dry each part thoroughly. Wipe lid and frames with a damp, soft sponge with a mild detergent. Do not use steel wool, scouring pads or abrasive cleaners. Do not place any parts in a dishwasher. Always follow the dehydrator manual instructions. Ensure the dehydrator is unplugged before reassembling. Ensure hands, utensils and food preparation areas are clean before preparing food.

2. Wash plums.

3. Peel (optional).

4. Halve and remove pits.

5. Slice plums 5mm thick (a mandolin is helpful to create even slices, or cut them all thicker if desired).

6. For light-fleshed plums: combine lemon juice and water in a bowl. Soak sliced light-fleshed plums in lemon water for 3-4 minutes to reduce oxidation. Drain and pat dry.

7. Place sliced plums onto dehydrator trays, skin side down where applicable, leaving a little space around each piece to allow air circulation.

8. Place dehydrator trays onto the base (or into the dehydrator frame), alternating the directions with each tier for round models and ensuring all racks/shelves are securely positioned.

9. Place the lid on the top drying rack (or close the door for square-shaped units).

10. Plug the power cord into a power outlet and set the dehydrator temperature to 55°C (130°F) and timer to 4-8 hours (depending on the fruit thickness and dehydrator model, this time may vary).

11. Rotate racks on round dehydrators every 3-4 hours to ensure all racks dry evenly.

12. Cool dehydrated plums before placing into storage containers or bags.

13. Test plums have dried properly by cutting a piece open. There should be no moisture visible inside. Plums may be pliable, crack or flake, depending on the thickness and time dehydrated.

14. Store dehydrated plums in an airtight jar, container or vacuum sealer bag in the pantry, refrigerator or freezer, at a temperature of 5-20°C (40-70°F). Check for moisture forming on the container during the first week after drying – if moisture appears, food has not been dried for a long enough period and needs to be dehydrated further (or frozen). Dried food can also be covered in plastic wrap (or vacuum sealed) and stored in a freezer safe container.

15. Enjoy dehydrated plums dry or rehydrate by soaking in water (or adding to dishes during cooking).

   

SERVING IDEAS:

o   Bacon and dried plum sausage rolls

o   Baked apples with dried plums, cinnamon and ginger

o   Beef and dried plum empanadas

o   Braised chicken or pork with dried plums

o   Coffee soaked dried plums (rehydrated)

o   Dried plum and almond scones

o   Dried plum and chocolate torte

o   Dried plum gingerbread

o   Lamb stew with dried plums

o   Oat and chia porridge with dried plums

o   Sautéed cabbage with dried plums

o   Shredded pork with dried plums (serve on mashed potatoes)

o   Stuffed chicken or pork 

 

Author: Megan Radaich           

Image Credit: Megan Radaich            

Publication: www.foodpreserving.org

     

 

CHILLI PLUM SAUCE

YIELD: 9 cups per batch  
    
A delicious, spicy, fruity plum sauce perfect for use as a marinade for chicken or pork, or grilled or stir-fried with noodles and vegetables....  
    
INGREDIENTS:
1.8kg (4 pounds) plums 
3-4 chillies, or to taste (de-seed if desired), minced 
2 cups brown sugar 
1 cup sugar 
1 cup finely diced onion 
2 tablespoons yellow mustard seeds 
1 teaspoon ground ginger 
1 tablespoon salt 
1 finely minced garlic clove 
1 cup apple cider vinegar 
    
METHOD:
1. Wash plums, drain well. Remove stems, blemishes and cut in half to remove stones. Dice finely. Add into your preserving pan with the other ingredients.  
2. Bring fruit mixture to a boil, then simmer uncovered until thick. Remove from heat.  
3. Cover jars with water and bring to a boil, boiling for 10 minutes. Once the time is up, turn the heat off and leave jars in the hot water until ready to fill. 
4. Place lids into a bowl of boiled water. Remove the lids from the water when you are ready to place them onto the jars to seal.  
5. Immediately spoon the hot plum sauce into hot jars, leaving a 1/4 inch (0.5cm) headspace. Remove bubbles, check headspace is correct, and then wipe rims and seal.  
6. Process in a boiling water bath canner for 20 minutes (start timer once water returns to a full boil). When time is up, turn heat off and rest jars in water for 5 minutes before placing onto a towel-covered bench overnight to cool. 
7. The next day: check jars have sealed before labelling and storing in a cool, dry and dark place for up to 12 months. Jar lids should not flex up or down when pressed. 
   
NOTES:  

• You can do a low/no-sugar version of this fruit sauce using honey, minimal sugar or Stevia.  
• Add a nip of Port, Brandy or Raspberry Liqueur (or try a red wine); 
• Add a vanilla bean; 
• Add other flavouring i.e allspice, black pepper, cinnamon, cloves, ginger, lemon, nutmeg, orange.

PLUM JAM (WITH PECTIN)

Splurge with this jewel-like jam packed full of flavour from locally grown plums. Delicious on toast, crackers, sandwiches or stirred into homemade yoghurt. Or how about warming a few spoonfuls of this jam and use as a glaze for chicken or pork, grilled or stir-fried with noodles and vegetables.

  

Ingredients for PLUM JAM
	Yield: 8-9 cups
Plums, Finely Diced (Fresh or Frozen)	1.6kg (3 1/2 pounds)
Water	1/4 cup
Powdered Pectin (i.e. JamSetta)	50g (1 sachet)
White Sugar	1.6kg (3 1/2 pounds)

 

METHOD:

1.  Clean jars (or bottles) and equipment by washing in hot soapy water and rinsing

well before use.

2.  Wash plums and drain well. OPTIONAL: Dip plums in boiling water for 30-60 seconds to slip off their skins, or peel manually and use the peels for another preserving recipe (you can leave plums skins on if you wish, they do add more colour to the jam, especially if the plum flesh is pale). Remove stems and blemishes. Cut plums in half, remove pits and dice.

If using frozen plums: place frozen plums into a bowl and thaw overnight in the refrigerator. Any juice in the bowl will be added to the recipe as part of the fruit weight.

3.  Prepare jars (if they require pre-heating, i.e. twist top jars) in a pot lined with a cloth. Cover jars with water and bring to a boil, boiling for 10 minutes. Once the time is up, turn the heat off and leave jars in the hot water until ready to fill.

4.  Place lids into a bowl. Cover with boiling water. Remove the lids from the water when you are ready to place them onto the jars to seal.  
5.  Measure the plums and water into a large pan. Bring to a boil, then simmer gently (uncovered) for 15 minutes or until plums are soft, stirring every now and then. Remove from heat. Carefully blend into a puree using a stick blender in the pan (for a smooth jam) or mash by hand for a rustic/artisan jam texture.

6.  Sprinkle powdered pectin (i.e. JamSetta) over the surface of the plum puree and whisk well. Bring to a boil.

7.  Add room temperature sugar to the pan all at once. Whisk over medium heat until the sugar has dissolved.

8.  Boil the plum jam as hard as possible for 1 minute (begin timing once it is boiling hard – known as a rolling boil. It cannot be stirred down).

9.  Remove the jam pan from heat. Discard any foam that appears on the surface of the jam.

10.  Remove jars from hot water and place onto a heatproof surface i.e. tea towel or wood board.

11.  Immediately ladle the hot jam into the hot jars, filling to 0.5cm (1/4 inch) from the rim.

TIP: use a jug and jar funnel to fill jars.

12.  Using a non-metal utensil, remove any air pockets and add more jam if required.

13.  Wipe rims with a clean, damp cloth to remove any jam residue.

14.  Remove lids from hot water and seal jars i.e. twist to secure “fingertip tight”.

15.  Place sealed jars into a pot of boiling water and boil for the processing time stated below. Start the timer once the water comes to a full boil.

16.  Turn off the heat source once the time is up. Remove jars from hot water after 5 more minutes. Cool jars overnight on a heatproof surface. Do not adjust lids during this time.

17.  The next day, check jars have sealed before labelling and dating.

18.  Store jars of plum jam in a cool, dark and dry place for up to 12 months (lower-sugar jam will not keep as long). Jar lids should not flex up or down when pressed.

19.  Refrigerate jars upon opening and consume contents within 6-8 weeks.

  

Processing Time for PLUM JAM in a Boiling Water Canner
	Jar Size	Altitude ≤ 1,000 feet	Altitude 1,001 - 3,000 feet	Altitude 3,001 - 6,000 feet	Altitude ≥ 6,000 feet
Hot Pack	≤ 1 Litre (quarts)	5 minutes	10 minutes	10 minutes	15 minutes

 

FLAVOUR IDEAS:

o   Add other flavouring/s i.e. allspice, black pepper, cinnamon, cloves, ginger, lemon, nutmeg, orange or vanilla bean (or several of these).

o   Plum and port jam: simmer plums in 1/4 cup port (instead of water), then add a shot or two of port at the end as you fill the jars.

 

NOTES:

o   Low-sugar, no-pectin jam: chop 1kg plums (washed, stones removed) and mix in a non- metal bowl with 300g raw sugar (or sugar of your choice) and 1 finely sliced lemon (seeds can be tied into some muslin for boiling in the jam). Mix, cover and rest overnight in the refrigerator. The next day, boil mixture until set, discarding seed bag before bottling (follow processing method above).

o   Low-sugar, pectin jam: use no/low-sugar pectin instead to cut the sugar in our recipe back to 1/2 cup (or to taste) then follow processing method above. Remember reducing the sugar does affect the jam consistency (and reduces the storage to 4-6 months) so trial with a small batch of jam first.

o   Remove skins from your jam by running through a fine sieve before adding the sugar.

   

Author: Megan Radaich          

Image Credit: Megan Radaich          

Publication: www.foodpreserving.org

BOTTLED PLUMS (WHOLE/HALVED/SLICED)

Preserve homegrown (or locally sourced) plums to enjoy all year long!  Select richly coloured, firm and delicious plums suitable for eating fresh or cooking for bottling in jars with syrup or water. Perfect for adding to salads, savoury and sweet dishes, including serving atop yoghurt or ice-cream, or simply snacking directly from the jar. Enjoy! 

 

Ingredients for BOTTLED PLUMS (WHOLE, HALVED OR SLICED)
	Yield: 1 litre (4 cups)	Yield: 4.5 litres (18 cups)	Yield: 7 litres (28 cups)
Plums	900g   (2 pounds)	4kg   (9 pounds)	6.3kg   (14 pounds)
Sugar Syrup, OR Water	see Syrup Chart below (choose very light, light, or medium syrup) OR water

 

METHOD:

1.  Sterilise all equipment by washing in hot soapy water and rinsing well before use. 

2.  Use firm, ripe plums for bottling. Wash plums and drain well. Remove stems and blemishes. Leave whole or cut in half and remove pits. Repeat with remaining fruit.

Plums can be sliced if preferred (whole/halved is recommended to preserve their shape/texture).

To prevent whole plums from splitting, prick the skin of each plum with a fork a couple of times.

3.  Cover jars with water and bring to a boil, boiling for 10 minutes. Once the time is up, turn the heat off and leave jars in the hot water until ready to fill.

4.  Place lids into a bowl of boiled water. Remove the lids from the water when you are ready to place them onto the jars to seal.  

5.  Prepare very light, light, or medium syrup by heating sugar and water together in a pan on medium heat, until the sugar has dissolved. Bring syrup to a boil then remove from heat.

6.  Fruit can be packed into jars via hot pack method OR cold/raw pack method:

HOT PACK (RECOMMENDED):

7.  Remove jars from hot water and place onto a heatproof surface i.e. tea towel.

8.  Place prepared plums into syrup pan and bring back to a boil. Remove from heat and fill jars immediately. Repeat, heating remaining plums (if required for larger batches). Fill jars with hot plums, filling to 1.25cm (1/2 inch) from the rim of each jar.

TIP: use a jar funnel to fill jars and layer plum halves cut side down, to pack jars tightly.

RAW PACK:

7.  Remove jars from hot water and place onto a heatproof surface i.e. tea towel.

8.  Fill jars with prepared raw plums, filling to 1.25cm (1/2 inch) from the rim of each jar.

TIP: use a jar funnel to fill jars and layer plum halves cut side down, to pack jars tightly.

9.  Fill jars with hot syrup/juice, filling to 1.25cm (1/2 inch) from the rim of each jar.

10.  Using a non-metal utensil, remove any bubbles and add more hot syrup/water if required to correct the headspace if it dropped below 1.25cm (1/2 inch) from the jar rim. Excess syrup can be frozen for later use.

11.  Wipe jar rims with a damp paper towel to remove any food residue.

12.  Remove lids from hot water and seal jars i.e. twist to secure “fingertip tight”.

13.  Process jars in water bath or pressure canner as per charts below:

BOILING WATER CANNER (WATER BATH):

14.  Place jars of plums into the pot of boiling water and boil for the processing time stated  below. Start the timer once the water comes back to a full boil.

15.  Turn off the heat source once the time is up. Remove jars from hot water after 5 more minutes. Cool jars overnight on a heatproof surface i.e. wooden board or towel. Do not adjust lids during this time.

PRESSURE CANNING (DIAL OR WEIGHTED GAUGE):

14.  Place sealed jars into the pressure canner and secure the pressure canner lid. Put onto heat and vent for 5 minutes (begin timing once the white steam is constant). Then add weights (or cover) and bring to the required pressure level for your altitude (see charts below). Once the pressure is reached, process for the time stated in the charts below for your altitude. Reduce/increase the heat source to keep the pressure at the constant level.

15.  Turn off the heat source once the time is up. Allow the pressure canner to return to zero and then remove the lid (be careful, lid and canner will be very hot). After 5 more minutes, remove jars from the pressure canner and place them onto a heatproof surface (i.e. wood board or a towel). Do not adjust lids during this time.

16.  After 12-24 hours: check jars have sealed before labelling and dating clearly.

17.  Store jars of bottled plums in a cool, dark and dry place (i.e. pantry) for up to 12 months. Jar lids should remain tightly sealed during storage, and not flex up or down when pressed (which indicates jar seal failure, do not consume).

18.  Refrigerate jars upon opening and consume contents within 5 days. Best served chilled.

A reference chart to assist with syrup preparation. Fills 7 quarts (7 x 1L) of fruit.

RAW PACK: Heat ingredients together to make syrup, pour hot syrup over raw fruit in jar.

HOT PACK: Heat ingredients together to make syrup, add fruit and bring to boil, simmer fruit until hot. Fill jars with hot fruit and syrup.

SYRUP CHART
	SUGAR %	WATER	100% FRUIT JUICE (i.e. APPLE OR WHITE GRAPE)	SUGAR (RAW, WHITE OR BROWN)	STEVIA POWDER
WATER	0%	10 cups
STEVIA		10 cups			1/4 cup
LOW-CAL FRUIT JUICE		5 cups	5 cups
LOW SUGAR FRUIT JUICE		7 cups	3 cups	1/4 cup	1/4 cup
100% FRUIT JUICE (i.e. APPLE OR WHITE GRAPE			10 cups
SWEETENED FRUIT JUICE			10 cups		1/4 cup
VERY LIGHT SYRUP	10%	10 1/2 cups		1 1/4 cups
LIGHT SYRUP	20%	9 cups		2 1/4 cups
MEDIUM SYRUP	30%	8 1/4 cups		3 3/4 cups

 

 

Processing Time for  BOTTLED PLUMS (WHOLE/HALVED/SLICED)  in a Boiling Water Canner
	Jar Size	Altitude ≤ 1,000 feet	Altitude 1,001 - 3,000 feet	Altitude 3,001 - 6,000 feet	Altitude ≥ 6,000 feet
Hot Pack and Raw Pack	≤ 500ml (pints)	20 minutes	25 minutes	30 minutes	35 minutes
	≤ 1 Litre (quarts)	25 minutes	30 minutes	35 minutes	40 minutes

 

Processing Time for  BOTTLED PLUMS (WHOLE/HALVED/SLICED) in a Weighted Gauge Pressure Canner
			Altitude Pressure Levels
Packing Style	Jar Size	Processing Time	0-1000ft	>1000ft
Hot Pack & Raw Pack	≤ 1 Litre (quarts)	10 minutes	5lb	10lb

 

Processing Time for  BOTTLED PLUMS (WHOLE/HALVED/SLICED) in a Dial Gauge Pressure Canner
			Altitude Pressure Levels
Packing Style	Jar Size	Processing Time	0-2000ft	2001-4000ft	4001-6000ft	6001-8000ft
Raw Pack & Hot Pack	≤ 1 Litre (quarts)	10 minutes	6lb	7lb	8lb	9lb

 

NOTES:

o  Only bottle very firm plums – save overripe/soft fruit for jam, juice/jelly etc;

o  Add other flavouring/s i.e. allspice, black pepper, cinnamon, cloves, ginger, lemon, nutmeg, orange, port, or vanilla bean (or several of these) – a sprinkle per jar (a little goes a long way)

o  Apple/grape/peach/pear juice (one or combination of these) can be used instead of syrup/water.

 

SERVING IDEAS:

o  Cake;

o  Couscous;

o  Crepes;

o  Fruit crumble/cobbler;

o  Ice-cream topping;

o  Muffins;

o  Pancakes;

o  Porridge/oatmeal;

o  Rice pudding;

o  Salads;

o  Semolina pudding;

o  Smoothies;

o  Stirfry;

o  Waffles;

o  Yoghurt topping.

 

Author: Megan Radaich          

Image Credit: Megan Radaich          

Publication: Orchard Fresh Fruit Preserving Guide

 

LEARN MORE FROM OUR FOOD PRESERVING GUIDES