How Do You Freeze Fresh Plums

How Do You Freeze Fresh Plums
Edward R. Forte January 23, 2022

Plums

How Do You Freeze Fresh Plums

Besides sharing the harvest with friends and family, the easiest way to deal with the extra fruit is to freeze ripe plums.Freezing them allows you to keep the fresh flavor of ripe summer plums so you can enjoy them later in the year.It also allows you to set aside ripe plums to cook when you have more time or the weather is cooler and you are more willing to turn on a hot oven.It makes the most sense to freeze a lot all at once since you'll be spending the time preparing the fruit for the freezer.Freezing plums allows you to set them aside and turn them into jam or chutney when the weather has cooled down and you have time to mind the bubbling pot.If you find some plums that have been in there a bit longer, turn them into jam since the texture of the fruit doesn't matter. .

Can You Freeze Plums? [3 Must-Read Tips]

You can freeze plums in halves, wedges, slices or even in ready-made dishes such as crumble, compote or jam.To freeze raw plums, you must make sure that they are ripe, sweet, and juicy enough.Once firm, you can shift all the plums in a freezer storage bag and fill it to the top.In both processes, removing the extra air is essential to prevent freezer burn.The good thing with plums is that they can be turned into such a variety of dishes and condiments, all of which can be frozen in different ways.We’ve covered a couple of popular plum dishes that can be frozen with success.Plums dipped and stored in sugary syrups brings out a unique and delicious tart-sweet flavour.Making bulk stewed plums during the season can allow you to preserve them for quite a long time.To preserve them in syrup, you must rinse them well and peel the ripe plums first (optional).Once the mix is ready, you can pour them into freezer storage bags to the top and finally freeze them.Plum crumbles make the right dessert for any occasion, and they can be preserved frozen too.You can create bags of stoned fruits which can then be tipped into a baking tray and roasted with some sugar.Simply mix sugar, plums (and other fruits such as apricots and nectarines) with some spices.Frozen raw (whole) and prepared plums can be used for as long as 6 months without any loss in colour and texture.To make your frozen plum or slices last longer than 6 months, you can further pack them with syrup too.This way, you can cherish your favourite fruit and dishes made with it all year long.Using a raw or sliced plum, you can either just pick them out from the freezer and eat them if using them in a cooked dish or smoothie.To defrost stewed plums, you have to remove them from the freezer and let them thaw in the refrigerator.Plums contain a lot of water, and after it is frozen and then thawed, refreezing can be a risky option.From dessert toppings, cakes, cookies to smoothies and pickles, you can use your frozen plums as you like.You’ll be left with fruit that takes an age to defrost and that will contain an inedible stone. .

How to Freeze Whole Peaches & Plums

For easier peeling of thawed fruits, score the bottoms of peaches or plums with a small "X" using a paring knife. .

Preserving Plums: How to Enjoy Them All Year Round

When preserving plums, be sure to pay attention to the quality of the fruit you’re buying:.Color variations of plums include black, blue-black, blue, blue-red, purple, purple-red, red, yellow, and yellow-green.However, if you’re not growing your own, we highly recommend purchasing organically grown plums.Freezing plums is one of the simplest ways of preserving them: it doesn’t require much time or any special equipment.Slice the plums into smaller pieces and place them on the lined baking sheet – for best results spread them out so they aren’t touching.Place in the freezer for about half an hour, or until plums feel hard.Remove the plum pieces from tray and pop them into a reusable container of your choice and place them back in the freezer.You can use defrosted plums for baking, to add to smoothies or sauces, or to turn them into jams or chutneys later on.Unless you’re a dried fruit enthusiast, chances are you don’t have a food dehydrator at home.Baking time depends on your personal preference – check the fruit every hour or so until the desired dryness has been reached .The list of ways to preserve plums in sauces or jams could go on and on, so we’ve rounded up a few of our favorite ones to share.It is a wonderful accompaniment to sandwiches, meats, cheeses, or even an alternative to cranberry sauce for Thanksgiving dinner.Tip: When making preserves, remember to sterilize all jars and lids beforehand.Regardless of how you choose to preserve your plums, they make a delightful treat throughout the year.You can read the original here: Pflaumen einfrieren: Darauf musst du achten. .

Easy Plum Compote Recipe

Make this delicious Plum Compote in just 15 minutes with 4 simple ingredients.The plums break down into a delicious fruit sauce, perfect warm or cold on ice cream, yogurt, oatmeal etc...It becomes a thick fruit compote in just a few minutes and it's perfect served on yogurt, ice cream waffles etc...Compote is fruit that is cooked until it breaks down, with a little sugar added.It's a great way to use up seasonal fruit and turns it into a thick chunky plum compote that's perfect for topping ice cream, waffles, oatmeal and much more.You only need a few simple ingredients to make this easy plum compote!Seriously, if it's your first time making compote, you'll wonder why it isn't your go-to way to use up fruit.Remove and discard the stones, leave the skin on them and cut into quarters.Add the sugar, water, lemon juice and cinnamon stick to a pot.Reduce the heat and cook, stirring occasionally, for 7-10 minutes or until the fruit begins to break down.Enjoy warm or allow to cool and store in a jar in the fridge for up to 10 days.Not only is it a fiddly, messy job, but the skins add color, taste and fibre to the compote.Freezer: Store the completely cooled compote in a freezer-safe bag or container for up to two months.I like to batch freeze them so I have them in the winter to make this awesome plum compote and other recipes.Place them in a single layer on a baking sheet and freeze until solid (a few hours to overnight depending on your freezer and the size of the plums).You can use the plums frozen in the pan for this compote, jam or chutney.Add frozen plums to a pastry shell, bake it and you'll have a quick and easy pie.Dip frozen plum chunks into melted chocolate for a tasty treat.If you love this plum compote recipe as much as we do, then be sure to try these other tasty (and easy!). .

Can You Freeze Plums?

That means a bit of work before freezing, but it’s worth it in the long run.A little bit of prep work now makes for much simpler cooking and baking later.Cut the plums in half, and remove the stone from the middle.Plums can also be cut into smaller pieces for easier use in jams.Follow the same process as for freezing halves, and then smooth bags flat so that they stack in the freezer.Plums will be more watery after being frozen, so you may want to drain off the excess water, or adjust the liquid in your recipe to account for it. .

Why you should freeze your fruit this summer

Strawberries, melons, blackcurrants - summer has certainly brightened the nation's fruit and vegetable aisles, dishes and general mood.While freezers run more efficiently when filled, be careful not to overload it – air must be able to circulate easily in order to maintain the temperature.Spread them out on a tray lined with baking parchment in a single layer, and freeze uncovered until solid, then pack in freezer bags or containers.Open-freezing ensures that each fruit is individually frozen before packing into bags, thus making it convenient to thaw in a hurry, or if a small quantity of the food is required.For larger fruits like apples, pears, mangoes, melon and peaches, peel, core or deseed first, then slice or cut into smaller pieces.Pack into containers, making sure to leave a minimum of 1 inch space at the top and freeze.Apricots, damsons, greengages, plums, cooking apples and rhubarb are best frozen in sugar syrup with lemon to avoid discolouration.Pack the halved or sliced fruit in plastic containers, add sufficient sugar syrup to cover, leaving room for expansion, then seal.This content is created and maintained by a third party, and imported onto this page to help users provide their email addresses. .

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What Plums Are Red Inside

What Plums Are Red Inside.

Plums are delicious fruits that grow on trees and are classified in the genus Prunus.Plum fruits are a type of drupe because they have a stone in the middle that’s surrounded by soft, sweet or tart flesh.Mature plum fruits have a dusty-white waxy coating making them appear pale gray or bluish-green.Types of European plums are usually very sweet with juicier flesh and are used in baking or for making jams and jellies.Some types of plums have a red sour flavored-skin that surrounds sweet juicy yellow flesh.Plumcots, apriums, and pluots are all naturally developed fruits that combine varieties of plums and apricots.You will find out about the best plums for eating fresh and about the ones that are tastiest in cooked and baked food.These are extremely sweet plums that have dark burgundy to purple skin and juicy yellow-orange to amber flesh.This species of plum is delicious fresh and is often dried to create sweet prunes.Unlike many other varieties of plums, damsons are high in sugar with an astringent taste.Some popular cultivars are ‘Blue Violet,’ ‘Shropshire Prune,’ Common Damson,’ and ‘Frogmore.’.Depending on the greengage plum cultivar, the green skin can have hints of red blushing or yellow on it.Greengage plum trees blossom in spring, and the bumper crops are ready by late summer and early fall.This popular European variety is a clingstone plum, meaning that the skin clings to the pit.Myrobalan plums are small round fruits that look like red or yellow cherries.Biting into ‘Santa Rosa’ plums reveals a thin skin that covers plump, juicy flesh.Santa Rosa plums are suitable for many uses, including eating fresh or using in baked goods.The maroon skins on this plum variety tend to be firm and tough with a sour flavor.The common name blood plum refers to the deep red color of the skin and flesh.Cutting open the soft skin reveals sweet amber flesh and a stone in the middle.Their high sugar content means that these round fruits are excellent for making jellies, jams, and baked goods.Also, the soft flesh of the fruit means that it doesn’t travel well, so you will usually only find these plums sold in France.They are prized for their sweet taste, golden yellow flesh, and lack of tartness.The skin on these round plums is a dark purple color with hints of a blue dusty wax coating.Although the plum is juicy, it has a firm flesh, making this a popular variety to eat fresh.One of the benefits of growing friar plum fruit trees is that they have a long harvesting time.‘Black Beauty’ is another type of Japanese plum that has bright yellow flesh and dark, deep purple-red skin.These dark oval plums are medium to large size and are another popular variety for eating fresh.If the plums are still hard and unripe, you can put them in a paper bag at room temperature to speed up the ripening time.‘Black Beauty’ plums have an excellent balance of sweetness with only hints of tartness.The skin of these sweet plums is dark violet, and the waxy coating gives them a smoky appearance.Biting into these delicious stone fruits reveals a dark burgundy flesh that covers the large pit in the middle.Hints of tartness from the black skin combined with the sweetness of the beet-colored flesh make these plums a variety to look for.Compared to other dark-skinned plums, the ‘Black amber’ has firm flesh and distinct tartness to the taste.The round plums have a bluish appearance due to the waxy coating that covers most types of prunes.You can use this plum in cooking as its firm flesh and sweet-sour taste adds flavor and texture to many dishes.The drupe fruit has a long, oblong shape similar to a small pear.The French Prune Plume tree produces fruit that is ready for harvesting in late summer.This freestone plum variety has green-amber juicy flesh that turns a deep fuchsia color when cooked.These large plums have bluish-dark purple skins surrounding sweet flesh that is a light yellow color.

Is Plum Safe During First Trimester

Is Plum Safe During First Trimester.

While pregnant, you can eat plums as they are rich in iron, which is essential for making red blood cells.Vitamin C helps in the absorption of iron through the digestive system, thereby lowering the risk of anaemia.The rich fibre content in plums makes them very beneficial for the digestive system.The relatively high concentration of magnesium in plums can lower the risk of early contractions by playing a role in the relaxation of cervical muscles.Plums are rich in Vitamin A, which is known for its propensity to improve bone development and growth.Further, plums also contain potassium, Vitamin K, calcium, and phosphorus, all of which are essential for the maintenance of bone health.Eating plums can lower these effects due to the presence of vitamins, minerals, and antioxidants that work in tandem to support various body processes and increase energy levels.The daily amount depends on factors like gender, health status, age, and so on.Although plums are delicious and nutritious, they should not be consumed in excess as they can lead to certain side effects.However, if you are prone to conditions like kidney stones, you should strictly avoid eating plums.When you go shopping for red plums, it is best to choose those, which are brightly-coloured, fresh, average in size and juicy.You can store ripe plums in a plastic bag in a crisper drawer to extend its shelf life.Plums are a nutritious fruit, and you can include them in your pregnancy diet if you don’t have a kidney problem or any other health complication.

Plum Apple And Tomato Chutney

Plum Apple And Tomato Chutney.

Make it now to enjoy through the winter, with cold cuts, cheese and leftover turkey.They are one of our most abundant British fruits, so if you don’t have the luck to stumble on them growing wild, they can be a wonderful late summer bargain from the local market.My spicy apple and plum chutney is sweet and sour with depth from the layers of spices, so that it has that lovely autumnal feel.It goes well with cheeses and cold cuts, and would be great for livening up a sandwich lunch.If you like to make up hampers at Christmas, a jar of spicy plum chutney would be a lovely addition to someone’s gift.Look out for any with dark brown eggs round the stone from plum moths, and throw these away.Peel, core and chop the apples into 1 cm (half inch) pieces.Step two – Transfer all the fruit to a large stainless steel saucepan or heavy enamelled casserole dish.Don’t use a cast iron, copper or aluminium pan for making chutney.While your plum chutney cooks, warm some clean jam jars in the oven at 160°C/Gas mark 3.The chutney is ready when a spatula scraping the bottom of the pan leaves a clear trail for a second of before seeping back into the space.The easiest way to do this to transfer the hot chutney to a Pyrex jug and use a jam funnel.I usually stand the jars in a roasting tin to fill them in case one cracks, spilling hot chutney everywhere.Fresh chutney really does not taste great, so if you try any leftovers when you have filled your jars, don’t be disappointed.I’ve used teaspoon in total of mixed spices, as well as my flavoured pickling vinegar.Remember the flavour will develop with time as the chutney matures and the sharpness of the vinegar mellows.If you don’t have time to make the chutney, stone and freeze the plums.