Please be advised we recommend dwarf trees are staked permanently due to trees producing high crop loads. Check the plums every so often. Another longtime favorite is the Satsuma, which has mottled maroon-over-green skin and dark red flesh. Take the pits out. Cool, strain, remove pits with hands and puree. Wash plums. Rough chop for chutneys or ice creams. In Japan, we time the umeboshi process so that the ume plums reach the end of the salting stage around Doyou no ushi no hi （土用の丑の日), which falls on a different day every year, but is always around mid to late July. Remember to rotate your food dehydrator trays, for even drying. Reply Drying times depend on factors like the amount of water in the plums, thickness of the fruit, humidity, temperature, and altitude. The satsuma plum is a Japanese variety that is red, firm and juicy. Most plum varieties can be dehydrated. Use a small sharp knife to do this. Turn off oven, and allow plums to remain inside at least 2 more hours or overnight. If you see any condensation on the jar, return the plums to the dehydrator so they can dry further. Well, there are several methods for drying plums. Partially self-pollinating but will improve inÿthe company of 'SantaÿRosa', 'Narabeen' or 'Mariposa'. After hand picking the fruit is stored for a short time to increase juice quality and overall sweetness. Drying time: between 12-30 hours and the plums will be leathery in consistency when dried. Remove the stem and the pit. This plum variety has been available in Australia for many years and PlantNet® now makes it available as a dwarf plum variety. At MOTHER EARTH NEWS for 50 years and counting, we are dedicated to conserving our planet's natural resources while helping you conserve your financial resources. The dried plums should look wrinkled and a bit leathery but not hard. This is what they mean when you hear talk of blood plums. Japanese plums originated in China, not Japan, but were brought to the U.S. via Japan in the 1800’s. Halves, slices, or chopped plums also may be puréed in the blender after soaking or cooking for a delicious sauce. Dried plums may also be plumped by steaming over boiling water until tender, generally 3 to 5 minutes. Japanese plums need less Winter chill and need protection from late Spring frosts so can also be grown in warmer, Northern regions. Plums: the taste of the plum fruit ranges from sweet to tart; the skin itself may be particularly tart. Other superb blue “jam plums” include Early Orleans or Black Diamond, or the yellow-fleshed Formosa or Doris Fisher, or dark-red Satsuma. Wash the plums. The fruits are high quality and very uniform. It is important that you check on your plums regularly. 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). Satsuma Japanese plums are fast growing, but not self fertile. Already a Member but Two varieties that are excellent for fresh eating and canning are 'Satsuma', a large, dark red, sweet plum, and 'Santa Rosa', a large plum with crimson skin and purple flesh that turns yellow near the skin. Simca (simka) plums are a variety of large, heart-shaped plums that have deep reddish skins with blueish-purple dusty waxy coating. The Best Plum Tree. The firm, juicy flesh has a sweet spicy flavour. ... Large, sweet, blue fruits suitable for drying or canning. The Oriental plums are generally clingstone and best for eating fresh, made into plum sauce, juice, jams and jellies. Wonderful! 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. Sailors Grave Brewing Released May 11, 2020 2020-05-11 00:00:00. Long John: good for snacking, canning and drying; Satsuma: sweet, mild,not tart. While I have never tried it, it may be possible to make these with green apricots instead of sour plums. A plum is a fruit of the subgenus Prunus of the genus Prunus. Now remove the pit from the other half; if the pit doesn’t come out easily, use the tip of your knife to carefully cut the flesh close to the pit until you can separate them. Satsuma Japanese plums are fast growing, but not self fertile. Whats people lookup in this blog: Recipe For Satsuma … European plums will grow where it's neither too cold nor too hot. Copyright © 2020. Load the plum halves on to the trays of the dehydrator. You can keep the dried plums in freezer bags.. Separate the halves from each other. 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 … Added sugar and cooked about 5 more minutes. Everybody says this jam is the best they have ever tasted. For the most part they are sweeter than Japanese plums. Use a screen when drying chunks. Drying is simple, safe and it offers delicious and lightweight options for campers, food gardeners or anyone with a surplus of fresh food. Put the plums in a bowl and pour in just enough solution to cover them completely. If you have a conventional dehydrator, set the temperature to 115° Fahrenheit. Most people want their dried plums to have a dark and wrinkled look and still be a bit juicy and soft inside. The fruits are high quality and very uniform. Rev. Cut into wedges, removing pit (quarters or sixths depending on the size of the plum). We get a tree full of these great delicious plums every year. Drying time may vary considerably depending on humidity levels. If you want your plums to be slightly dryer, keep them in the over longer. If you have plums that are on the drier side, you can store them at room temperature. Juicy plums are in season. Roast until soft and bubbling and browning on top apprx. Dry the salted shiso leaves at the same time you dry the ume. The satsuma plum is a Japanese variety that is red, firm and juicy. European plums will grow where it's neither too cold nor too hot. To rehydrate pieces, hot-soak in water to cover by an inch for 1-1/2 to 2-1/2 hours, or cold-soak in water to cover by an inch overnight. Drying stonefruit is another great way of preserving summer flavours. You can cut the plums into smaller pieces as well, to speed up the drying process. The flavour is good, the growth vigorous and its bears particularly well, in fact to get large fruits it may require thinning. It is a variety of Mandarin orange and originates in China. Take out and discard the pit. Other varieties may be clingstone, which are much more difficult to pit. Dry at 135 degrees for about 24 hours. Rearrange pieces every few hours. Fellenberg), produces a large, long, oval fruit; purple to dark blue skin over greenish-yellow flesh that turns red when cooked. They are good eating plums, too. They also make for tasty and healthy snacks. Partially self-pollinating but will improve inÿthe company of 'SantaÿRosa', 'Narabeen' or 'Mariposa'. Turn the plums when the upside is dry and the plum releases easily. The fruit of Japanese plums (Prunus salicina), such as “Satsuma” and “Santa Rosa,” are firmer and larger than European plums. For solar energy recovery and its use as energy source it is necessary to use Read Sun-Drying Fruit at Home for more information. The Satsuma Plum Tree produces firm, juicy dark red fruits in late July to early August. A plum is a fruit of the subgenus Prunus of the genus Prunus. Italian Dwarf Medium to large oval Self-fruitful Late August to September Purple freestone with yellow-green earlier blooming, fleshier, softer, and juicier. Another longtime favorite is the Satsuma, which has mottled maroon-over-green skin and dark red flesh. Excellent fresh, canned & dried ... drying. Set them on a kitchen towel in a warm, dry, shady place to dry thoroughly. A nice breeze will help hasten the drying procedure. Pollinating Trees for "Satsuma" “Satsuma” plums may be pollinated by "Methey," "Shiro" and "Toka." Take a slice, wait for it to cool, and then check its consistency with your fingers. Satsuma plums are eaten raw and are ideal for jams and sauces. Pollinating Trees for "Satsuma" “Satsuma” plums may be pollinated by "Methey," "Shiro" and "Toka." Satsuma plums are a semi-clingstone variety, meaning that the flesh partially clings to the stone. Add 3 Tablespoons of zinfandel or other good red wine. 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. Turn the plums when the upside is dry and the plum releases easily. By efficiently and safely removing moisture, a dehydrator prevents bacteria from growing and helps preserve your plums. How to dry plums in the sun | Simple Methods of Drying Plums at Home | Healthy Eating Tips". 3675-3681 Google Scholar ... but are particularly well suited to drying and cooking. Red to purple flesh with a freestone. Juicy plums are in season. Check on them every couple of hours or so. Whether you’re using a dehydrator, experimenting with sun-drying techniques or starting out with your regular oven, Teresa Marrone has complete instructions for drying dozens of foods in “The Beginner’s Guide to Making and Using Dried Foods.”, Best Of Mother Earth News: 21St Century Homesteading E-Book, Natural Cold Storage: Fresh Food in Winter, Keeping Crops Cool During Hot Weather: 13 Ways to Beat the Heat, Subscribe Today - Pay Now & Save 64% Off the Cover Price. If you are using an. International Subscribers - Click Here Our Dried Satsuma Segments are the perfect addition to your healthy diet with each 100g pack containing the equivalent of 8 fresh Satsumas. Sugarplum slice is a simple, delicious way to use dried plums – perfect for dessert or lunchboxes. ... including the coldest regions. While I have never tried it, it may be possible to make these with green apricots instead of sour plums. Flip them over every now and then to achieve even drying. Juicy, tangy & flavorful. They’re widely grown in the South and West. But remember, we are in Northern California, so mileage could vary. don't have an online Satsuma blood plums on the tree. Replace processed candies with home-dehydrated plums using this Beginner’s guide covering everything from drying to eating. Other plum varieties produce dried plums that look quite different from prunes; red-skinned plums, for example, produce dried plums with rich, deep reddish skin and golden-orange flesh. Japanese plums, including ‘Santa Rosa’ and ‘Satsuma’, are somewhat less hardy. Like to read more content, Join the Mother Earth News Community Today! Self-pollinating. Satsuma plum jam recipe by Margaret Fulton - Wash the fruit and wipe it dry. Do not use bruised or overripe plums. Satsuma plums are a semi-clingstone variety, meaning that the flesh partially clings to the stone. When drying halves, it’s best to “pop” the fruit before putting it on the trays; this exposes more of the flesh and speeds drying. Japanese plums, including ‘Santa Rosa’ and ‘Satsuma’, are somewhat less hardy. Put the kernels aside and tie Get every recipe from The … Leave to dry in oven 3 hours. account? Plums bear heaviest on 2 to 4 year old wood and a tree should be productive for up to 15 years. Choose ripe plums that do not have any bruises or bad spots. Satsuma Plum Tree. 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. The more old-fashioned Satsuma blood plum is far more prized than the Mariposa. Martha Piccolo is a lifestyle and cooking influencer and the main power behind Drying All Foods – a food blog that is helping people to discover the magnificent side of food drying and preserving. The European plums are freestone and are suitable for eating fresh, drying, and canning. Hi, thanks for stopping by. Set the cookie sheets in a warm and dry location. It has firm, very juicy dark red flesh and is naturally sweet and is perfect for Linn's Satsuma … See to it that they are absolutely cool before you store them. We eat them fresh, then I make pints and pints of the best plum jam you ever tasted. Dry the halves as they are, or cut each pitted half vertically to quarter the fruit, if you like. Drying plums work best when the oven is set at the lowest temperature possible. If you keep your prunes in the refrigerator or in the pantry, they are likely to remain unspoiled for 6-12 months. Sprinkle liberally with fresh thyme. Linn’s Satsuma Plum Preserves are made with the finest tree-ripened California plums from our Cambria farm, and those of our neighbors. Wash plums. Typically, however, drying plums in the oven may take about eight hours. These Japanese plums tend to be larger in size than European red plums. But while plum trees are a nice addition to the landscape, without proper plum tree care they can quickly become more of a drawback than an asset. Get some cooling racks and set them on cookie sheets. You can then put a bit less vinegar in when making the sauce to compensate. A means of preserving the excessive harvest of a variety of crops, drying is a technique that has been used from time immemorial to prevent the wastage of food. The temperature outside should be higher than 85 degrees. Dry your plums until their moisture content is about 20 percent--usually 24 to 36 hours. Satsuma is partially self fertile, though pollinators include - Santa Rosa. Simca Plums. Put them right on the rack. Drying time may vary considerably depending on humidity levels. Check the plums every so often. Leave enough space between plum halves to allow the air to flow freely around them. Turn the plum halves every so often so that each side gets to dry nicely. The fruits were first brought to North America in the18th century. They’re widely grown in the South and West. Italian plum tree, (syn. The Beginner’s Guide to Making and Using Dried Fruits, The Beginner’s Guide to Making and Using Dried Foods. Stored properly, dried plums can keep for a long time. The plums from are delicious fresh and canned. Take the plums out of the oven as soon as they show the level of dryness that you like. For a delicious Japanese variety try ‘Satsuma.’ ‘Satsuma’ produces large deep-colored fruit perfect for canning and eating fresh. SATSUMA has red to purple flesh with a freestone. Overlapping affects air circulation and slows down the drying time. Plums need no pretreatment. Do not allow individual plums to touch each other. Work around the pit. The trees are self-fruitful but bear heavily in alternate years only with light crops in the off year. Prune-plums are generally freestone, meaning that the flesh pulls away easily from the pit. The flavour is good, the growth vigorous and it bears particularly well; in fact to get large fruits it may require thinning. 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. Choose high-quality fresh plums. Stanley plums are excellent for fresh eating, canning, preserves and drying. Excellent for … This is what they mean when you hear talk of blood plums. Two varieties that are excellent for fresh eating and canning are 'Satsuma', a large, dark red, sweet plum, and 'Santa Rosa', a large plum with crimson skin and purple flesh that turns yellow near the skin. After you put the plums on trays, turn on your dehydrator to begin the drying process. When using freezer bags, get rid of as much air as you can. Buy this book from our store: The Beginner’s Guide to Making and Using Dried Foods. All varieties chosen in the Dwarf range produce full size fruit and are sweet and crisp to eat. Some good varieties for jellies and jams are Santa Rosa, Satsuma, Methley, flowering Japanese plums… These treats are produced from our Fina, Fremont and Encore varieties of Clementine. 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). Dried prune-plums are sometimes puréed and used to replace some of the fat in baked goods; prune purée pairs particularly nicely with chocolate. He began by importing 12 seedlings from Japan in 1885, including ‘Abundance’ and ‘Satsuma’ (Prunus salicina). You'll find tips for slashing heating bills, growing fresh, natural produce at home, and more. A big Satsuma tree was in our yard when we bought the house and property in 1963. Doneness Test: Flexible and somewhat springy, with no moisture in the thickest part; if pieces feel mushy rather than springy, they are not dry enough. Add 1-2 teaspoons cracked black pepper. The subgenus is distinguished from other subgenera (peaches, cherries, bird cherries, etc.) A. Piga, A. Del Caro, G. CordaFrom plums to prunes: Influence of drying parameters on polyphenols and antioxidant activity Journal of Agricultural and Food Chemistry, 51 (12) (2003), pp. The dark-red, mid-sized, rounded fruits are borne on vigorous upright branches that develop a willowy habit. Japanese Plum Growing. Want to learn more about sun-drying fruits? Find a place where the sun can shine directly on the plums. If you have an abundance of plums, it’s a good idea to dry them. Store the dried plums loosely in jars. Wonderful! The European plums are usually hardier, later blooming, later ripening and usually self-fruitful. The harvest period for these 3 vareities is December to April. European plum fruits are egg shaped, sweet, and the flesh is dry. Puree peeled fruits for jams, jellies, sauces, sorbets or dehydrate for fruit leather. Arrange plums on a parchment-lined baking sheet, cut sides up, about an inch apart. Some good varieties for jellies and jams are Santa Rosa, Satsuma, Methley, flowering Japanese plums… Simply cut the fruit from top to bottom into 3/8-inch slices (1/2-inch slices if you want to dry the fruit in chunks), cutting parallel to the natural seam and skimming the knife along the edge of the pit when you get towards the center of the fruit. Cool, strain, remove pits with hands and puree. Keep reading for more information on how to grow a plum tree in your garden. You can use a dehydrator to dry plums. 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. Generally, trees bear heavily, so fresh plums are readily available in most areas. You may have noticed a frosty look on the skin of some plums. You can also keep the dried plums inside your refrigerator. Set the oven to 175° – 200° Fahrenheit or lower. 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. The plums will probably be ready for storage after four days. Plum quarters, slices, or chunks will probably take 2 to 3 days to dry completely; halves generally take 3 to 4 days, and whole plums may take up to 5 days, depending on size. The subgenus is distinguished from other subgenera (peaches, cherries, bird cherries, etc.) Japanese plums originated in China, not Japan, but were brought to the U.S. via Japan in the 1800’s. Hold a half in your fingers, cut-side up, and push the skin side upward with your thumbs to turn it inside out. Plums of some variety grow throughout the continental United States, both in commercial production and in the wild. Survival Skills, Garden Planning, Seed Saving, Food Preservation, Natural Health – Dozens of courses, 100+ workshops, and interactive Q&As. Buy this book from the MOTHER EARTH NEWS store: The Beginner’s Guide to Making and Using Dried Fruits. Shake the jars once a day for about a week to evenly distribute the remaining moisture among the dried plums. But given it's such a tasty drop we thought we'd best … Satsuma plum trees were a common feature of many early gardens. The satsuma is a citrus fruit very similar to a tangerine, though slightly smaller. I followed your proportions but used a different method. The Wickson is a large heart-shaped greenish-yellow fruit with translucent flesh. It works as a stand-alone tree that does not require cross pollination that makes it a great choice for a home gardener. Remove the stones, cracking a few and removing the kernels. Generally you would have better tasting Japanese plums and we will have better tasting European plums. Add sliced plums to fruit salads or green salads. Plums are great for growing in the home garden. Plum halves and whole plums take longer than 18 hours and are not recommended. Take the trays inside the house every night. Vigorous rootstock growing to 6 meters. If the plum clings to the tray, it is still moist; leave it for a few hours more before trying to turn it again. The fruits were first brought to North America in the18th century. At least in my yard. Purchased prunes are made from so-called “prune-plums,” which are purplish to blue-black in color. Cut into wedges, removing pit (quarters or sixths depending on the size of the plum). Bit juicy and soft inside, to speed up the drying process delicious variety. The firm, juicy flesh has a sweet solution enhances their flavor also. Keep for a delicious sauce to 14 hours in a warm and dry location and in the ’... 20 mins at Willis Orchards and enjoy delicious plums into slices or chunks candied. When Using freezer bags, get rid of as much air as you can then put a piece of beneath! 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This gadget reduces the water content of the fat in baked goods like muffins, pies upside-down! Dry location trees for sale at Willis Orchards and enjoy delicious plums the plum seems dry to your healthy with... But bear heavily, so mileage could vary seed from each one for fresh,. Feature of many early gardens them to break in half lengthwise after they are sweeter than plums. Simple Methods of drying plums in the home garden plums of some variety throughout... The plum halves every so often so that each side gets to the. Partially self fertile your Prunes in the wild food dehydrator is Right for you juice that will from... Fruit is stored for a long time ‘ abundance ’ and ‘ Satsuma ’, are somewhat less hardy juicy!