Plums are a popular summer fruit, enjoyed by many. They can be eaten fresh, paired with chili salt or shrimp salt for a tasty snack. Additionally, plums are versatile and can be used to create a variety of dishes such as chewy plum candies, plum syrup, and refreshing summer drinks.
How to Choose Ripe Plums
When purchasing plums, look for fruits with uniform size and a deep red color. Ripe plums have a firm texture and are not soft or mushy. These plums are ideal for making chewy plum candies as they will retain their shape, and the syrup will have a beautiful red color.
Wash the fresh plums and soak them in a dilute salt solution for about 30 minutes. Rinse them again with clean water and let them air dry.
Preparing the Plums
If you’re only making plum syrup, you can chop the plum flesh into small pieces, discarding the pits. However, if you also want to make plum candies, carefully make multiple longitudinal cuts along the body of the plum or a horizontal cut in the shape of a clam. This will help the plums absorb the sugar syrup faster. Be gentle to avoid separating the flesh from the fruit.
Place the plums in a container and sprinkle 1-2 teaspoons of salt, mixing well. The salt will prevent foaming during the soaking process and add flavor to the candies. Add sugar to the plums in a 1:2 ratio (sugar to plums). You can use white, brown, or rock sugar.
Cover the container with a cloth or lid to keep out dust and insects. Let the plums marinate for about 10 hours to dissolve the sugar completely and allow the plums to release their juices. Avoid over-marinating, as this may cause fermentation and mold.
Making Plum Syrup
Combine the plums and their soaking liquid in a pot and simmer over medium heat until the sugar dissolves. Skim and discard any foam that forms on the surface. Reduce the heat to low and continue simmering for about 20 minutes, or until the liquid reduces and becomes slightly thicker. The plums will turn a deep reddish-brown color.
Gently remove the plums from the syrup and place them on a wire rack or a tray to cool and dry.
To enhance the flavor, grate or crush a small piece of ginger and extract its juice. Brush each plum with the ginger juice and sprinkle with the remaining ginger pulp. Place the plums in direct sunlight or use a dehydrator to dry them completely. Once dry, store the plums in an airtight container.
Allow the plum syrup to cool completely, then pour it into a glass bottle or jar and refrigerate. This syrup can be mixed with still or sparkling water, tea, or used as a base for summer drinks. It has a beautiful red color and a sweet and sour taste, with a hint of plum fragrance.
If you’re only making plum syrup, chop the plum flesh and soak it in sugar. Cook the mixture over low heat until the liquid reduces, then remove the softened plum pieces and set them aside. Allow the syrup to cool and store it in the refrigerator. Blend the plums into a puree, add sugar, and cook until it reaches a jam-like consistency. This plum jam can be used as a spread, filling, or mixed into drinks.
