Candied plums - how to cook at home

Making candied plums is not difficult for those housewives who made jam and dried fruit, because this recipe requires exactly these two skills.

Wash the plums, cut them in half and remove the pits.

Boil the syrup.

For 1 kg of peeled plums:

• 1.5 liters of water
• 1 kg sugar

You need a lot of water so that the plums float freely in the pan.

Pour plums into boiling syrup, bring to a boil and immediately remove from heat. When the plums have cooled, return the pan to a boil and immediately remove from the stove. This needs to be done 3-4 times so that the plums are saturated with syrup, but not boiled.

Drain the syrup by draining the plums in a colander. There is no need to rush, just let them drain thoroughly. Pour the syrup into a bottle, it can then be used for cocktails or other desserts.

Now the plums need to be dried. This can be done in the oven, in an electric dryer, or outdoors. Each method is equally good and your choice depends only on whether you have the necessary equipment and the time you can spend monitoring the drying process.

The fastest way is in the oven. Cover a baking tray with baking paper, turn the temperature to +90 degrees and dry the candied fruits with the door ajar for 4 hours.

Candied fruits take a little longer to dry in an electric dryer. In medium mode it takes 6-8 hours. Squeeze the plum with your fingers; it should be soft and elastic, but no juice should be released.

In the fresh air, candied plums can dry for about a week, depending on the weather and humidity.

Roll the finished candied fruits in powdered sugar and place in a jar with a tight lid. Store candied plums in the refrigerator and remove them as needed.

This is a classic recipe for making candied plums and you can create your own recipe based on it.

You get very tasty candied fruits if you add nuts to them. The changes in the recipe are small, but you need to think about it in advance, even at the stage of cleaning the drains. After all, if in the first option it was possible to cut the plum in half to remove the pit, then in this case, the pit needs to be pushed out of the plum, being careful not to break it.

You cannot stuff plums with nuts before cooking. They will be too saturated with plum syrup and will lose their taste, so leave the “stuffing” until you lay out the plums to dry.

Peel the walnuts, fry them, and put a quarter or half of a nut into each plum, depending on the size of the plums and nuts.

Place the “stuffed” plums on a baking sheet and dry until tender, that is, until the plums stop releasing juice when pressed.

And after drying, you can experiment a little with the chocolate glaze, but these candied fruits are already good as is.

Watch the video for all the secrets to getting soft and tasty plums: