Dried prunes

Dried prunes

Category: Blanks

Ingredients
Plum variety "prunes"	1 kg.
white sugar	400-500 grams
clean water	300-400 ml.

Cooking method

• electric dryer Ezidri Snackmaker FD500,
• Medium mode (average) 50-55 * С
• High mode (high) 60 ° С.
• Peel the plums, wash, cut along the plums, remove the seeds. It is better to take whole, solid plums for drying.
• Make sugar syrup. Dip the halves of the plums in the hot syrup, let it boil, reduce the heat to low, let the plums stand for 10 minutes, turn off the heat and leave the plums in the hot syrup for several hours.
• Transfer the plums to a sieve, drain the syrup.
• Arrange the plums on trays, turn on the dryer.
• Plums take a long time to dry, I made 3 visits for 12-14 hours, with a break in the daytime.
• 
• 

Note

It turned out delicious!

The output from 2.5 raw plums turned out to be 500 grams of dried plums!

Cook with pleasure and enjoy your meal!

Similar recipes

Plum, shallow, dried (semi-dried) (Admin)

Spinach salad with radishes and dried prunes (Admin)

Dried prunes in the oven, in fragrant oil (Admin)

Tanya, help please, where are the dried plums? how are the nectarines?

everything found in cherries. Thank you...

[Admin]

Admin, Thank you!
Here is my prune

True, I had to bring my plums to a boil and set aside three times, since I removed the plums unripe, otherwise I would have to share them with the worms, which I didn’t want.
They don't look as pretty as Admin's, but they taste like real prunes. Poured 7 liters of prunes.
Process:
🔗
🔗
🔗
Girls, in order to get prunes, it is necessary to boil the plums. I experimented: I just dried plums or sprinkled with sugar, the result was unsuccessful, see for yourself:
🔗
🔗

Lyi, I did everything in a saucepan ... and when I fell asleep with sugar, then under the weight of the plum + sugar itself, much more juice comes out ... the more you boil, the less messy consistency it turns out .... why did you decide that the worms start?
I made it with whole cream, then during storage it retains moisture longer and not a hard product, but soft ... but still, over time, even in the refrigerator, moisture is lost ...
the variety of prunes itself, it will instantly wind up in processing: the stone is easily removed, there is not enough juice ...
I also took very ripe fruits for testing, it also comes out well ... then you can use syrup with juice ... and for green ones only pure sugar syrup ...
but still delicious ...
maybe my experience will be useful to you ... last year I made fresh plums from 40kg ... the yield was 9kg ... I barely had enough until spring (though I treated a lot of our girls), but the cost price came out five times cheaper than in the store ... it struck me !!!
this year there are not enough prunes, so I made nectarines (halves) ... the taste is very identical ... the same story with apricots, they just didn’t exist ... I’m making peaches now, I don’t feel a big difference ... only in time separation from the bone ... and so my conclusion may come in handy!
nectarines, like plums, are best cooked in pure syrup ... and apricots and peaches can be in syrup + your own juice ...

katerix!
I shoot prunes from the tree. This year, for some reason, as soon as the plum ripens, there is already a worm inside. So I decided to take them off unripe until the worm got there.
I boil everything in a large basin. First, sprinkle it with sugar a little, when the plum gives juice, bring it to a boil, set it aside until it cools down, so I repeat it three times.
I never cook any fruits (peaches, apricots, etc.) in pure sugar syrup, since I always cook not 2-3 KG, but 2-3 or more BUCKETS. Therefore, the juice is always enough for me.
Cost price? This year I made prunes from 4 buckets of plums, and I spent a 3-liter jar of sugar on everything. At the exit I received 7 liters of prunes, it's a pity I didn't weigh it, everything has already been rolled up in jars. But the cost is almost cheap.

Lyi, it's cool that you have your own garden, I only dream about it
I, too, do not close the kg, but with boxes ... but for myself I drew conclusions, which I shared with you ... and for everyone to decide for himself how to do ... for me it’s great what would be tastier ...
but with storage, I have not yet decided very much ... I really liked it to store it in the refrigerator .... now I am looking for a successful experience !!
I hear something new with you, please share

[katerix!]

I really liked to keep it in the refrigerator .... now I am looking for a successful experience !!
I hear something new with you, please share

katerix!
With my volumes of workpieces, storing finished products in the refrigerator is unrealistic. Until I found anything better than rolling into cans under iron lids.
While everything is standing, there is no moth or mold.

[katerix!]

katerix!
With my volumes of workpieces, storing finished products in the refrigerator is unrealistic. Until I found anything better than rolling into cans under iron lids.
While everything is standing, there is no moth or mold.

I also store it in glass jars and have started to store it in plastic containers since last year. My plum

I dry plums without sugar, and without syrup. So as not to increase the calorie content and not to deprive the very idea of ​​healthy eating of meaning
Dried plums are tasty and quite sweet.

I dry plums without sugar, and without syrup. So as not to increase the calorie content and not to deprive the very idea of ​​a healthy diet of meaning.
Dried plums are tasty and quite sweet.

Well, it already depends on taste preferences and the purpose, for which the plum is prepared and where to use it. There are people who simply cannot tolerate the fruit acidity of some fruits, then we choose a convenient drying and storage option.
For example, zucchini: you won't eat dried, just throw it in the cabbage soup, and dried is already a delicacy!

Girls how to dry a regular plum.

Girls how to dry a regular plum.

Look in the recipes - there is https://Mcooker-enn.tomathouse.com/index.php@option=com_smf&board=174.0

[Admin]

Admin, dyachki !!!!!
And yet, can you make dried prunes from ordinary plums?

[Olya]

Olya, you need to take a plum that does not creep from hot syrup so that it is dense

I have just such. Solid!

[Tanechka]

What delicious cream Tanechka !!!

Tomorrow I'll go for plums !!!

But the variety of plums sold here cannot be identified, the sellers themselves do not know, I am inclined to believe that these are Prunes ... or maybe Hungarian?

I'll go look at the pictures on the Internet ...

[Girls]

Girls, help to identify the plum variety, please ...

it Prunes Or no ?

[Crumb]

Crumb, Innochka, he is

[What are prunes? If you look, it's just a dried plum.]

Prunes - most often any dried plum. Refers to dried fruits
What are prunes? If you look, it's just a dried plum..

Not all plums are suitable for drying: only ripe, ripe black plums with a high sugar content, not too sour, are used to prepare prunes. The optimal ones are:
Hungarian Italian;
Arton;
Common plum;
Goldan black;
Kirke
other…

Prunes are a product of processing (drying) of a certain type of plum - VENGERKA KORNEEVSKAYA... It is better if the fruits are small, 30–40 g (large ones are more difficult to dry), deep blue in color (so that it goes black), with a thin bluish bloom of wax, dense skin (it should not crack) and small bones ... higher% sugar and solids ...
A variety such as Renclode is for dessert and compotes, since it contains a large amount of liquid, sugar

Hungarian

[Girls]

Girls, Tanechki)), Thank you very much for your help in identification !!!

In fresh form, to be honest, the plum does not taste like a fountain, not), not that it’s completely straight, but it was tastier too ...

The bone is separated perfectly !!!

So I think that it will come out of it in a dried form ...

Could it be sour?

The lottery, however ...

So I think that it will come out of it in a dried form ...

Could it be sour?

Does Antonovka get sweet from the freezer?
That's just it! However, you freeze it, and then you will let it into the pies

And what do you do with purchased prunes:

And with the purchased prunes, what are you doing?

I drink tea, a bite ...

Put them in the dryer in halves, sprinkle with a little sugar and dry - and you will have tea with prunes

Medium mode (average) 50-55 * С
High mode (high) 60 ° С

We start drying at a high temperature and then reduce to medium, but how to know when it's time lower degrees to make the transition towards lowering the temperature?

But what if you dry only at the maximum, is that possible?

[Inna]

The plum should begin to lose moisture and wrinkle, become lethargic - then you can lower the temperature a little. How long this will take depends on the state of the drainage of their moisture.
But, there are situations when you can dry plums completely on a high temperature.

Inna, everything is learned by drying! I periodically go to the trays and watch what happens on them, how the product dries. Then you can decide on the drying temperature. Observe and analyze! Sweeter fruits take longer to dry, have more sugar and are sticky. Compare to apples, which are drier and dry faster.
Forgive me for saying so - do not be offended! Without this there is no way, you yourself need to feel the stages of drying and readiness.

I just don't pay attention to the time! Each fruit has its own time! When dry, then it will be ready.
I can tell you "sushi 10 hours" - but the process may take you 15 hours (or 9 hours), and you will bother me ... why the plums haven't dried up

Look carefully at my photos, try to determine what they should be based on them

[Tanyushka]

Forgive me for saying so - do not be offended!

Tanyushka, what are you doing ?!

What is there sorry , what is not offended ?!

On the contrary, teach me, teach (s) !!!

You have such an experience, it's time to publish a book !!!

and you will bother me ... why the plums haven’t dried up

Nah, I definitely won't I swear I promise !!!

My gratitude, as always)), has no boundaries ...

Thank you for your prompt response, Tanechka !!!

I will go experience to gain I'll see what's going on in my dryer ...

WORLD-FRIENDSHIP! Thank you for understanding

Now the eggplants are being dried with spices, marinated ... I went to look. Some are completely dry and can be removed - and some are still wet (exactly wet). And how can you decide in time when to shoot them all?
What can I tell you - when? And what do they lack if they were all soaked in the same brine, were put into the dryer at the same time?

That's it, and it is! And you tell me "tell the temperature, tell the time" There is no temperature and no time - all in fact and at the request of the working masses, that is, at the request of vegetables and fruits

I dry plums without sugar, and without syrup. So as not to increase the calorie content and not to deprive the very idea of ​​a healthy diet of meaning.

Last year the plum was large and sweet, so I decided to dry it without sugar and syrup - I didn't like it, it turned out very well. Therefore, now only with syrup! And the plum this year is small and sour. But where to attach the syrup later? I don’t drink this, but it’s a pity to pour it out

The syrup goes well for soaking cakes.

Pour on pancakes, pancakes, curd, pour the biscuit in a plate and go to a lot of places perfectly

And if the sour drainage syrup turns out, you can boil it and boil it a little with the addition of sugar. And it is worth such a syrup well, pour it hot into jar bottles and close it under the lids

Sour dried plum is great to add when stewing meat, especially lamb and is great for potatoes

Thank you! I didn't think about cottage cheese, we eat it often.
I think that with syrup the plum will not be sour. I already did it with syrup 2 years ago, and we really liked it (only according to a different recipe, I don't remember which one).We ate it like that, with tea)) But not very much without syrup

But where to attach the syrup later?

Boil with spices to a more viscous state with sugar, then it will harden in a holol form and there will be a cool sauce for both pancakes and meat))). Or put it in a spicy liqueur, which you can then add to baked goods or just drink it or in cocktails.

But this year I poured out the syrup in liters. Well, we do not use it in any way: (in no way. And I decided not to torment myself with rolls. But the dried plum is successfully absorbed by the whole family

We have plum syrup because of the pectin, on the contrary, is very popular. From the unusual, I boil it with ginger, hot spices, add a little apples for viscosity, smoked paprika, roll it into jars like a sweet and sour hot barbecue sauce - how delicious it is. But I don't have much syrup either.

[Tricia]

Tricia, but mine and sauces do not eat ...
We have a lot of plums this year, both early and late, no one drinks jams and compotes already, so I am withering, the harvest will not be lost

[Tatyana]

Tatyana, Venera007, lucky! I haven't eaten my delicious plum for 10 years. We have just a poor purchase of 50 r / kg ((((.
Then make different plums, both dry and dried: for yourself - a la mulled wine (with cinnamon, cloves, cognac), gently spicy (with cardamom and vanilla), with orange zest and cinnamon, spicy for meat or snacks - with basil, black ... pepper. You can shove them into small jars and give them presents - for me they are so cool tasty gifts :-).