Japanese plums, including ‘Santa Rosa’ and ‘Satsuma’, are somewhat less hardy. You may have noticed a frosty look on the skin of some plums. Another longtime favorite is the Satsuma, which has mottled maroon-over-green skin and dark red flesh. Choose high-quality fresh plums. Most people want their dried plums to have a dark and wrinkled look and still be a bit juicy and soft inside. Follow these steps when drying plums in the food dehydrator: READ MORE: Which Food Dehydrator is Right for You. Golden Queen – Used for small amount of plum varieties. Other superb blue “jam plums” include Early Orleans or Black Diamond, or the yellow-fleshed Formosa or Doris Fisher, or dark-red Satsuma. Sugarplum slice is a simple, delicious way to use dried plums – perfect for dessert or lunchboxes. Davidson plums, Lemon Myrtle and our own Macadamia nut originated in Australia and should be part of our backyards. Use a screen when drying chunks. While I have never tried it, it may be possible to make these with green apricots instead of sour plums. Remove the stem and the pit. The dark-red, mid-sized, rounded fruits are borne on vigorous upright branches that develop a willowy habit. Turn the plums when the upside is dry and the plum releases easily. Do not use bruised or overripe plums. Mix the plums with a sugar solution. The satsuma is a citrus fruit very similar to a tangerine, though slightly smaller. Prepare the plums by washing and slicing them into halves. Drying is simple, safe and it offers delicious and lightweight options for campers, food gardeners or anyone with a surplus of fresh food. Plums can range in shape from oval to round and in size from one to three inches in diameter. The plums from are delicious fresh and canned. The Satsuma Plum is a large, dark maroon over green skinned, nearly round fruit. Check the plums every so often. A plum is a fruit of the subgenus Prunus of the genus Prunus. Italian prune plum has very sweet flesh is good for eating fresh, cooking, canning and drying. Flip them over every now and then to achieve even drying. Satsuma plum trees were a common feature of many early gardens. Followed your directions for drying. Humidity should be lower than 60%. These large, freestone purple plums are very sweet, perfect for drying, eating fresh, or canning. Put the kernels aside and tie Get every recipe from The … Place on dehydrator rack (or some ovens have low temperature setting for drying fruit). The flesh of the Stanley plum is tender, fine-grained, and turns a beautiful purplish red when canned. The European plums are freestone and are suitable for eating fresh, drying, and canning. Other varieties may be clingstone, which are much more difficult to pit. Hi, thanks for stopping by. Drying the plums The hoshi/boshi part of umeboshi means 'to dry', and the following drying step is very important! Rev. Satsuma Plum Tree. (Prunes are European plum varieties with a high sugar content, a trait which makes them suitable for sun-drying.) This excerpt, which provides basic information on sun-drying and dehydrating plums, is from Chapter 8, “Leathers, Baby Food, and Prepared Foods.”. However, sun drying plums is simple and cheap. Plums are delicious when cut into slices or chunks and candied. The flavour is good, the growth vigorous and it bears particularly well; in fact to get large fruits it may require thinning. If you are using an. The name 'Satsuma' comes from the province in Japan where trees were grown that were first introduced to the West. If you do choose to dry whole plums, you must check (break) the skins by boiling whole fruits for 1-1/2 minutes, then plunging into ice water. Survival Skills, Garden Planning, Seed Saving, Food Preservation, Natural Health – Dozens of courses, 100+ workshops, and interactive Q&As. Japanese plums, including ‘Santa Rosa’ and ‘Satsuma’, are somewhat less hardy. Use a paring knife or sharp, serrated tomato knife to cut the plum in half, following the natural seam and cutting just until the knife encounters the pit. When dehydrating plums in the sun, it’s best to turn the halves of the fruit inside out to speed up the drying process. Copyright © 2020. Japanese Plum Growing. The plums will probably be ready for storage after four days. Set them on a kitchen towel in a warm, dry, shady place to dry thoroughly. Plums European Asian Features: • All plums are good for fresh eating, and canning • Prune plums (for drying) have less moisture, thicker skins • Should have two plums in same category - for cross pollination • Soils should have at least three feet of depth ... Satsuma Partial self-fert. To find out the recommended drying time for plums, refer to the owner’s manual. For a delicious Japanese variety try ‘Satsuma.’ ‘Satsuma’ produces large deep-colored fruit perfect for canning and eating fresh. Reprinted with permission from The Beginner’s Guide to Making and Using Dried Foods by Teresa Marrone and published by Storey Publishing, 2014. At least in my yard. Plums, Prunes and Pluerry Plums ... Satsuma August Purplish red skin with purplish red to yellow streaked flesh. Self-pollinating. Slice 6 Satsuma plums into buttered ovenproof dish. European Plums. This is what they mean when you hear talk of blood plums. •Satsuma plum (Firm red flesh with a ... Marin, A.L., et al. The Oriental plums are generally clingstone and best for eating fresh, made into plum sauce, juice, jams and jellies. Juicy, tangy & flavorful. Cool, strain, remove pits with hands and puree. If the plum seems dry to your touch, it is done. When rehydrated, 1 cup of dried plum chunks (without pits) yields about 1-3/4 cups. Dry your plums until their moisture content is about 20 percent--usually 24 to 36 hours. Home-dried plums may be used in any recipe calling for prunes; if you’ve dried your plums whole, be sure to remove the pit before using! How to dry plums in the sun | Simple Methods of Drying Plums at Home | Healthy Eating Tips". Roast until soft and bubbling and browning on top apprx. Choose a cool and dry section of your pantry. Plums need no pretreatment. Protect the plums from bugs by putting cheesecloth loosely over the racks. Plums of some variety grow throughout the continental United States, both in commercial production and in the wild. Cut into wedges, removing pit (quarters or sixths depending on the size of the plum). Plums will be wrinkled but still quite juicy when done. On the average, plums dry out within 8 to 14 hours in a dehydrator. Buy this book from our store: The Beginner’s Guide to Making and Using Dried Foods. Long John: good for snacking, canning and drying; Satsuma: sweet, mild,not tart. Turn the plum halves every so often so that each side gets to dry nicely. These treats are produced from our Fina, Fremont and Encore varieties of Clementine. A big Satsuma tree was in our yard when we bought the house and property in 1963. The flavour is good, the growth vigorous and its bears particularly well, in fact to get large fruits it may require thinning. The Satsuma Plum Tree produces firm, juicy dark red fruits in late July to early August. Italian plum tree, (syn. Find a place where the sun can shine directly on the plums. WATERING. They’re widely grown in the South and West. Sun-drying. Turn the plums when the upside is dry and the plum releases easily. Use a screen when drying chunks. Turn off oven, and allow plums to remain inside at least 2 more hours or overnight. Wash all plums thoroughly in cool water to remove any dust, insects or other debris. The temperature outside should be higher than 85 degrees. Canadian Subscribers - Click Here The name 'Satsuma' comes from the province in Japan where trees were grown that were first introduced to the West. Teresa Marrone will help you get started with dehydrating in The Beginner’s Guide to Making and Using Dried Fruits (Storey Publishing, 2014). Dried plums help add flavor to a wide range of dishes. For solar energy recovery and its use as energy source it is necessary to use Satsuma plums are eaten raw and are ideal for jams and sauces. At the start of the second day, or when the cut side no longer looks wet, turn halves over and continue drying. Remove and discard the pit. After you put the plums on trays, turn on your dehydrator to begin the drying process. Wonderful! If you keep your prunes in the refrigerator or in the pantry, they are likely to remain unspoiled for 6-12 months. The harvest period for these 3 vareities is December to April. plums.JPG. Drying plums work best when the oven is set at the lowest temperature possible. Drying times depend on factors like the amount of water in the plums, thickness of the fruit, humidity, temperature, and altitude. Check on them every couple of hours or so. Followed your directions for drying. For the most part they are sweeter than Japanese plums. Prune-plums are generally freestone, meaning that the flesh pulls away easily from the pit. The 113 named varieties of plums introduced by Luther Burbank (1849–1926) were by far the most numerous and arguably the most significant of his horticultural accomplishments. Already a Member? I followed your proportions but used a different method. If the plum clings to the tray, it is still moist; leave it for a few hours more before trying to turn it again. Washed whole plums and put in large pot with 1/4 cup water. plums.JPG. But given it's such a tasty drop we thought we'd best … Some good varieties for jellies and jams are Santa Rosa, Satsuma, Methley, flowering Japanese plums… The satsuma plum is a Japanese variety that is red, firm and juicy. European plum fruits are egg shaped, sweet, and the flesh is dry. While I have never tried it, it may be possible to make these with green apricots instead of sour plums. On the average, plums dry out within 8 to 14 hours in a dehydrator. You can cut the plums into smaller pieces as well, to speed up the drying process. Fellenberg), produces a large, long, oval fruit; purple to dark blue skin over greenish-yellow flesh that turns red when cooked. If you want your plums to be slightly dryer, keep them in the over longer. It does not require the use of any special equipment. If you have a conventional dehydrator, set the temperature to 115° Fahrenheit. The fruits were first brought to North America in the18th century. The harvest period for these 3 vareities is December to April. It is important that you check on your plums regularly. ... Satsuma. These treats are produced from our Fina, Fremont and Encore varieties of Clementine. Linn’s Satsuma Plum Preserves are made with the finest tree-ripened California plums from our Cambria farm, and those of our neighbors. The subgenus is distinguished from other subgenera (peaches, cherries, bird cherries, etc.) Drying time may vary considerably depending on humidity levels. European Plums. Italian Dwarf Medium to large oval Self-fruitful Late August to September Purple freestone with yellow-green MARIPOSA is a popular blood plum with large, heart-shaped fruit with very dark red, sweet, juicy flesh. That's why we want you to save money and trees by subscribing through our earth-friendly automatic renewal savings plan. Separate the halves from each other. It is a variety of Mandarin orange and originates in China. If your plums are small (as is usually the case with wild plums), it’s best to simply check the whole fruits as described above and dry them with the pits in. The Italian plum tree often overbears so a … Wonderful! Simca (simka) plums are a variety of large, heart-shaped plums that have deep reddish skins with blueish-purple dusty waxy coating. They also make for tasty and healthy snacks. They are good eating plums, too. Larger plums are best cut into slices or chunks. 10-28-20 BEAUTY Japanese plum. Dry at 135 degrees for about 24 hours. To Use: Dried plums have a delicious sweet-tart flavor and chewy texture; they are excellent eaten as a snack. You can then put a bit less vinegar in when making the sauce to compensate. The dark-red, mid-sized, rounded fruits are borne on vigorous upright branches that develop a willowy habit. Japanese plums originated in China, not Japan, but were brought to the U.S. via Japan in the 1800’s. The subgenus is distinguished from other subgenera (peaches, cherries, bird cherries, etc.) Japanese plums need less Winter chill and need protection from late Spring frosts so can also be grown in warmer, Northern regions. Japanese Plum Growing. He began by importing 12 seedlings from Japan in 1885, including ‘Abundance’ and ‘Satsuma’ (Prunus salicina). If you see any condensation on the jar, return the plums to the dehydrator so they can dry further. Put a piece of foil or a foil-lined baking tray underneath the rack. ... but are particularly well suited to drying and cooking. Leave to dry in oven 3 hours. Satsuma is partially self fertile, though pollinators include - Santa Rosa. After hand picking the fruit is stored for a short time to increase juice quality and overall sweetness. Rearrange pieces every few hours. We get a tree full of these great delicious plums every year. A nice breeze will help hasten the drying procedure. 30-40 minutes at … Wash the plums. European plums will grow where it's neither too cold nor too hot. Simca Plums. The fruits are high quality and very uniform. For the 2020-21 planting season, Satsuma is offered on the following rootstock(s) (listed in order of quantity in production, largest quantity first): Citation (semi-dwarf, 3/4 of … The European plums are usually hardier, later blooming, later ripening and usually self-fruitful. Cut each 3/8-inch slice in half so you have two half-round pieces, or cut the 1/2-inch slices into chunks that are 1/2 to 3/4 inch wide. Follow these steps when drying plums in  the oven: Drying time will depend on the amount of juice the plums have before you put them in the oven. You'll find tips for slashing heating bills, growing fresh, natural produce at home, and more. Read Sun-Drying Fruit at Home for more information. Purchased prunes are made from so-called “prune-plums,” which are purplish to blue-black in color. File Satsuma Plum With Mission Black Fig Tart Slice Jpg Satsuma plums information recipes and facts satsuma plum red chili jam fake food free satsuma plum red chili jam recipe food recipes fake satsuma plum red chili jam recipe recipes. Here are a few options to use as a sugar solution: Light syrup. 3675-3681 Google Scholar Some people add Salted Red Shiso Leaves to the salt-weighted ume while they are waiting for the sun to come out (typically, the red shiso is not yet ready to harvest at the time the ume ripen, hence the later addition). Check the plums every so often. Dry at 135 degrees for about 24 hours. Buy this book from the MOTHER EARTH NEWS store: The Beginner’s Guide to Making and Using Dried Fruits. Satsuma plum $ 29.00 inc. GST Maybe the most well known of all blood plums, the Satsuma plum is a mid season plum, largest in size, rounded dark red, firm juicy spicy flesh, described by one local nurseryman here as having a ‘satisfying clove like depth’ of flavour. Satsuma blood plums on the tree. Satsuma has almost same complex flavor as the elephant heart plum. You may need to remove some of the plums earlier than the others. Work around the pit. Dehydrator/convection oven Put the plums in a bowl and pour in just enough solution to cover them completely. Japanese plums originated in China, not Japan, but were brought to the U.S. via Japan in the 1800’s. Take a slice, wait for it to cool, and then check its consistency with your fingers. Take the pits out. Drying time may vary considerably depending on humidity levels. Get some cooling racks and set them on cookie sheets. Pollinating Trees for "Satsuma" “Satsuma” plums may be pollinated by "Methey," "Shiro" and "Toka." The dried plums should look wrinkled and a bit leathery but not hard. Replace processed candies with home-dehydrated plums using this Beginner’s guide covering everything from drying to eating. Hold the plum in both hands and twist gently in opposite directions; if the fruits are freestone, one half should pop away from the pit (if it doesn’t, you probably have a clingstone variety; see the next paragraph for an alternative cutting method). When coarsely chopped, dried plums may be used in place of raisins in cookies and quickbreads. By paying with a credit card, you save an additional $5 and get 6 issues of MOTHER EARTH NEWS for only $12.95 (USA only). You are here: Home → Plum Trees → Satsuma Plum Tree. The more old-fashioned Satsuma blood plum is far more prized than the Mariposa. The European plums are freestone and are suitable for eating fresh, drying, and canning. A plum is a fruit of the subgenus Prunus of the genus Prunus. Plum quarters, slices, or chunks generally take 8 to 12 hours at 135 degrees F; halves generally take 12 to 18 hours, and whole plums may take up to 36 hours, depending on size. The fruit is sweet with a hint of tart making it both a fresh eater as well as the perfect plum for jams and preserves. Rough chop for chutneys or ice creams. Drying stonefruit is another great way of preserving summer flavours. If you have an abundance of plums, it’s a good idea to dry them. Call Toll-Free: 1-866-586-6283. When drying halves, position them on trays/racks with the cut side up; when the cut side no longer looks wet, turn halves over and continue drying. Here are the easy steps to make dried plums (affiliate links included where appropriate): After washing, slice the plums in half all the way around the pit. Load the plum halves on to the trays of the dehydrator. Satsuma plums are a semi-clingstone variety, meaning that the flesh partially clings to the stone. (Prunes are European plum varieties with a high sugar content, a trait which makes them suitable for sun-drying.) 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We want you to save money and trees by subscribing through our earth-friendly automatic renewal savings plan Join MOTHER..., get rid of as much air as you can cut the plums when the upside is dry the... Temperature setting for drying or canning, softer, and the plum easily. To cool, strain, remove pits with hands and puree also be plumped by steaming over boiling water tender... Tasting Japanese plums are delicious when cut into slices or chunks and candied to get large fruits it may thinning... The growth vigorous and its bears particularly well, to speed up drying. Although no type of plum used popular, practical, and the plum ),. Are very sweet flesh is good for snacking, canning and drying varieties which contain more natural,... Vinegar in when making the sauce to compensate may have noticed a frosty look on the average, dry! Moisture content is about 20 mins, including ‘ abundance ’ and Satsuma. Of plum used the kernels EARTH NEWS Community Today size from one to three in! Be clingstone, which has mottled maroon-over-green skin and dark red flesh are fast growing, not! ' or 'Mariposa ' that is red, firm and juicy or lower for 6.! Depending on humidity levels that develop a willowy habit dark maroon over green skinned, round. Cookies and quickbreads on the size of the oven is a variety of Mandarin orange and originates in.... Be higher than 85 degrees plum releases easily has mottled maroon-over-green skin and dark red, sweet, blue suitable... These great delicious plums every year Using dried Foods processed candies with home-dehydrated plums Using heat and flow! ’ ll usually end up mangling the fruit is stored for a short to... … ( Prunes are European plum varieties knife to cut the plums and put in pot! Have better tasting Japanese plums, refer to the dehydrator so they last! Heat and air flow fresh plums are eaten raw and are suitable for eating fresh,,... Tree produces firm, juicy dark red flesh drying ; Satsuma:,... The oven to 175° – 200° Fahrenheit or lower with large, sweet, perfect for fruit. Delicious sweet-tart flavor and chewy texture ; they are likely to remain inside at least 2 more or! Beneath the racks to catch the juice that will drip from the pit some of the is.