JULY IS PLUM TIME

July is traditionally the month for harvesting plums. By the way, a plant species of the rose family. Sweet and succulent. Historically, plums were probably introduced by Alexander the Great, brought back from one of his many expeditions. You’d like to know how our grandparents preserved plums in their day? Then follow these instructions:

To preserve or bottle approx. 1 kg of plums you‘ll need the following utensils and ingredients:

  • 250 g preserving sugar
  • Cinnamon
  • 3-4 preserving jars with tight-fitting lids
  • Cut the plums in half and remove the stones
  • Place the pieces of fruit in the jars with the skins facing upwards
  • Mix the sugar with a litre of water to form a syrup, if necessary heating up slightly
  • Pour the syrup over the plums in the jars and screw lids on tight
  • Stand the jars on a baking tray or in an oven-proof dish filled with water and boil down in the oven at 175° C for 30 minutes.
  • Allow to cool.

Preserved plums taste really good as a dessert together with rice pudding, pancakes or vanilla ice cream. Bon appetit!

Photo by unsplash/Maria Siriano