I recently acquired two different varieties of ripe plums that totaled about 30 lbs. Now I love fruit, and plums are some of my faves – so sweet, so juicy! But I’m going to have to preserve some of these plums if I’m going to keep them from going bad before they’re all consumed.
I love plum jelly but I’ve made so much jelly lately including apple butter, blueberry jam and even honeysuckle jelly that I don’t need any more in my stockpile. Even though I like to stock my pantry with jellies to sweeten my homemade yogurt, with only two of us at home these days I don’t want to make more than we can use. What else can I do with these delicious plums?
Hummm… I like to sweeten my homemade pumpkin granola with dried fruit and I recently used the last of my dehydrated jujube fruit. So maybe I can dehydrate these plums into raisin-sized chunks to naturally sweeten my granola?
I recently wrote about stumbling upon an overgrown orchard at an old homestead property we obtained. The extension agent and master naturalists identified the trees as Jujube, the fruit is also known as Japanese Dates.
I read that the fruit can be dehydrated and used in the place of raisins. This really appeals to me as I’d love to replace something I purchase with something I preserve myself.
So I experimented with several methods of preserving this sweet fruit.
When we obtained our remote-pasture property last year I knew there was once an old homestead on the property years ago – the house long gone now.
I love that this property also has an old 1880’s barn. That’s my favorite barn era and I’m so blessed to have two of these beautiful old barns now! I’m ready to roll up my sleeves & restore this beautiful structure to its previous glory much like we did years ago with the 1880’s barn here on our homestead.