Michigan
State University Extension
Preserving
Food Safely - 01600416
10/13/97
Whole, halves or quarters. Frozen plums and prunes are
very good for use in pies and jams, or in salads and
desserts. The unsweetened pack is preferred for plums to be
used for jams.
Choose firm tree-ripened fruit of deep color. Sort and
wash. Leave whole or cut in halves or quarters. Pack in
one of the following ways:
Unsweetened pack
Pack whole fruit into containers, leaving 1/2 inch
headspace. Seal, label and freeze.
Syrup pack
Pack cut fruit into containers. Cover fruit with cold
50-percent syrup (1 cup sugar to 1 cup water). For
improved quality, add 1/2 teaspoon ascorbic acid to a
quart of syrup. Leave 1/2 inch headspace. Seal, label
and freeze.
Puree
Select fully ripe fruit. Wash, cut in halves and remove
pits. Puree may be prepared from unheated or heated fruit,
depending on the softness of the fruit.
To prepare puree from unheated fruit, press raw fruit
through a sieve. For better quality, add either 1/4
teaspoon ascorbic acid or 1/2 tablespoon citric acid to each
quart (2 pounds) of puree.
To prepare puree from heated fruit, add 1 cup water for
each 4 quarts (4 pounds) of fruit. Bring to a boil, cook 2
minutes, cool, and press through a sieve.
With each quart (2 pounds) of puree, mix 1/2 to 1 cup
sugar, depending on tartness of fruit. Pack into
containers, leaving 1/2-inch headspace. Seal, label and
freeze.
Juice
For juice to be served in beverages, select plums as for
puree. For juice to be used for jelly making, select as
recommended in specific jelly recipe. Wash plums, then
simmer until soft in enough water to barely cover. Strain
through a jelly bag. Cool.
If desired, sweeten with 1 to 2 cups sugar for each quart
of juice, depending on tartness of fruit. Pour into
containers, leaving 1/2 inch headspace. Seal, label and
freeze.
