Dried plums

Step-by-step cooking

1. Step 1:

   

   Prepare everything you need. Ripe and elastic plums without dents and damages are suitable for drying.

2. Step 2:

   

   Wash the plums thoroughly, remove the stems. Let the water drain.

3. Step 3:

   

   Carefully cut the plums into two parts and carefully remove the bones, then you can cut the halves into 2 more parts so that the cooking time is reduced

4. Step 4:

   

   Put the chopped plums in a deep bowl, sprinkle with salt, freshly ground pepper, add a mixture of herbs and sprinkle with olive oil. Mix everything well.

5. Step 5:

   

   Cover the baking sheet with parchment paper, put the plums in one row, cut up tightly to each other, during drying they will decrease in size

6. Step 6:

   

   This is how the pieces of plums in the marinade look like. In a preheated oven to 120-130 degrees, put a baking sheet for 3 hours. The door must be ajar to allow moisture to evaporate.

8. Step 7:

   

   After three hours we get dried plums. If desired, you can reduce or increase the drying time to obtain the necessary degree of dryness, but do not overdo it so as not to get dry skins. My plum is perfectly dried, but has not lost its juiciness

9. Step 8:

   

   For long-term storage, transfer the dried plums carefully into a sterilized jar, after pouring a little oil on the bottom. We try to stack the plum more tightly.

10. Step 9:

    

    Pour herbs over each layer of plums, pour olive oil so that it completely covers the plums, close the lid and store in the refrigerator. Let it brew for a few days.

11. Step 10:

    

    From this amount of cream, 3 jars of 250 ml each turned out.

12. Step 11:

    

    Dried plums in cold form should be served on the table as an independent snack, as an exquisite addition to sandwiches, and also instead of a side dish to meat and fish dishes.