Source: Saprunova Marina, AdobeStockWhen plum season is in full swing, and you've had enough jams and compotes, it's time to try something special! We've gathered successful recipes for making dried plums that will become a true homemade delicacy. Take note!
1. Dried Plums in the Oven
Source: AdobeStockMonitor the plums during drying to prevent over-drying.
You will need: 1 kg plums, 150 ml vegetable oil, 1 tbsp apple or grape vinegar, 2 tbsp sugar, 0.5 tsp salt, ground coriander, cinnamon, basil, oregano, cardamom, red pepper, and other spices to taste.
Preparation: Wash, dry, and halve the plums. Line a baking sheet with parchment paper, arrange the plums cut-side up, sprinkle with salt and sugar, then dry for 2-3 hours in a slightly open oven at 100 degrees Celsius.
Afterward, place the prepared plums into a clean jar, layering with spices, pour in the grape vinegar, and cover with hot vegetable oil. Close and shake the jar, then store in a dark, cool place for at least 2 weeks.
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2. Dried Plums in a Dehydrator
Source: AdobeStockRefer to your dehydrator's instructions – they vary.
You will need: 1 kg plums, 150 ml vegetable oil, 1 tbsp apple or grape vinegar, 2 tbsp sugar, 0.5 tsp salt, ground coriander, cinnamon, aromatic herbs, cardamom, pepper, and other spices to taste.
Preparation: Wash, dry, and halve the plums or cut them into wedges. Arrange the plums in a single layer on dehydrator trays, sprinkle with salt and sugar. Dry for approximately 12-14 hours at 70 degrees Celsius – adjust based on the fruit's condition.
Afterward, transfer the plums to a clean, dry jar, layering with spices. Pour in vinegar and hot oil, close the lid, and store in a dark, cool place for at least 2 weeks.
3. Dried Plums with Balsamic
Source: AdobeStockYou can adjust the composition and quantity of spices to your liking.
You will need: 2 kg plums, 2 tsp salt, 4 tbsp sugar, 8 cloves garlic, 1 tsp dried thyme, 1 tsp ground cinnamon, 1 tsp ground coriander, 1 tsp khmeli suneli, 0.5 tsp ground chili pepper, 1 tsp Provence herbs, 2 tsp balsamic vinegar, olive oil.
Preparation: Wash, dry, and halve the plums. Arrange them cut-side up on a parchment-lined baking sheet, sprinkle with half of the sugar and salt, and place in the oven. Dry the plums for approximately 3 hours at 60-70 degrees Celsius with the oven door slightly ajar.
Then increase the temperature to 80 degrees Celsius and dry the fruits for another 5 hours, but be careful not to over-dry them. Next, turn off the oven but leave the plums inside for another 5-8 hours. Afterward, place them into sterilized jars, layering with spices and minced garlic.
Distribute the balsamic, remaining sugar, and salt among the jars. Pour hot oil over the plums until they are completely covered, close and shake the jars, and store in the refrigerator or another cool place. After 2 weeks, the dried plums will be ready to taste!
4. Dried Plums with Garlic, Thyme, and Rosemary
Source: AdobeStockFor this recipe, we recommend using fresh rosemary and thyme.
You will need: 1 kg plums, 1 head garlic, 2 sprigs rosemary, 8 sprigs thyme, 200 ml olive oil, 0.5 tsp salt, 2 tsp Provence herbs, 0.5 tsp ground black pepper.
Preparation: Wash, dry, and halve the plums. Salt, pepper, add rosemary and thyme, lightly drizzle with olive oil, and dry on a baking sheet in a slightly open oven at 100 degrees Celsius. This will take approximately 2-3 hours; the plums should resemble good quality soft prunes by then.
Separately, slice the garlic. Place the plums into a clean, dry jar, layering them with garlic and Provence herbs. Pour hot oil over them, close the lid, and refrigerate.
5. Dried Plums with Aromatic Herbs
Source: AdobeStockAn alternative way to make plums even more aromatic and piquant!
You will need: 1 kg plums, 1 head garlic, 25-30 ml wine vinegar, 150 ml olive oil, 0.5 tsp salt, 1 tsp marjoram, 1 tsp basil, 1 tsp dried mint, 1 tsp oregano, 1 tsp thyme.
Preparation: Wash, dry, and halve the plums. Place them cut-side up on parchment paper and dry for 4-5 hours in a slightly open oven at 60 degrees Celsius. Mix all the aromatic herbs and a little oil, and fill each plum half with this mixture. Transfer the prepared plums to a jar and cover with oil and wine vinegar. Close the lid and refrigerate.