Drying plums: a delicious way to preserve the bounty of summer

In summer, it's time to make preparations to enjoy the sweet fruits of the harvest during the winter months. UAportal will look at two ways to dry plums: using an electric oven and an electric dryer.

Electric oven

First, you need to collect the following:

- Plums

- 1 liter of water

- 15 grams of baking soda

- Parchment paper

Boil the water in a saucepan, add the baking soda, and immerse the washed plums for 30 seconds. Use a slotted spoon to remove the plums and rinse them under running water. Let them dry on a towel. Once the plums are dry, cut them in half, remove the pits, and place them cut side up on a baking sheet lined with parchment paper.

Now let's move on to the temperature and duration of the drying process. Set the oven to 50°C and dry the plums for 3-4 hours. Then increase the temperature to 80°C and continue drying for another 4-5 hours.

The plums should be soft and elastic, without juice. For storage, choose paper bags or cardboard boxes to keep them fresh.

Electric dryer

Here's what you'll need:

- Plums

- 1 liter of water

- 15 grams of baking soda

- Electric dryer

Start by carefully selecting the plums, discarding any that are cracked or show signs of rot. Wash the remaining plums and remove the stems. Combine the water and baking soda in a saucepan. Bring to a low boil and gradually lower the plums into the barely boiling water for 10-15 seconds. Remove them, rinse under cold water and let them dry.

Also read: How to make tangerine jam

If you have small plums, just leave them whole. If you have larger plums, cut them in half and remove the pit. Place the large plums cut side up on the drying rack. For smaller plums, leave them as they are. Turn on the electric dryer at 50°C and dry the fruit for about 3.5 hours.

After the time is up, let the dryer cool completely. Return the plums to the dryer and continue drying for 4-6 hours, this time increasing the temperature to 60°C. If the plums are still not completely dried, proceed to the third stage: 4-6 hours at 70°C.

Earlier, we told you what to do with jam that has mold on it.

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