Golden Queen – Used for small amount of plum varieties. This is what they mean when you hear talk of blood plums. It is a variety of Mandarin orange and originates in China. Satsuma plum trees were a common feature of many early gardens. If you are using an. Overlapping affects air circulation and slows down the drying time. Satsuma Plum Tree. When rehydrated, 1 cup of dried plum chunks (without pits) yields about 1-3/4 cups. 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. Grab each half of a plum and twist gently to separate the halves. Plums are delicious when cut into slices or chunks and candied. Fruits are an easily perishable food type for which the drying method is used more popularly since taking out the moisture out of food tends to ensure a longer shelf life for these items. If you prefer your dried plums to have a bit of moisture inside them, you can store them in the freezer to prevent molds from forming. Problems with plum trees happen and knowing how to handle them is half the battle. Simca (simka) plums are a variety of large, heart-shaped plums that have deep reddish skins with blueish-purple dusty waxy coating. For the most part they are sweeter than Japanese plums. Washed whole plums and put in large pot with 1/4 cup water. Dry at 135 degrees for about 24 hours. Like to read more content, Join the Mother Earth News Community Today! The name 'Satsuma' comes from the province in Japan where trees were grown that were first introduced to the West. The Satsuma Plum is a large, dark maroon over green skinned, nearly round fruit. You want the plums to dry out in an even manner. Juicy plums are in season. You can keep the dried plums in freezer bags.. Copyright © 2020. Prunes are actually types of European varieties which contain more natural sugar, making for better drying. The fruits were first brought to North America in the18th century. The satsuma is a citrus fruit very similar to a tangerine, though slightly smaller. Japanese plums, including ‘Santa Rosa’ and ‘Satsuma’, are somewhat less hardy. Add 3 Tablespoons of zinfandel or other good red wine. Turn off oven, and allow plums to remain inside at least 2 more hours or overnight. 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). Stored properly, dried plums can keep for a long time. It works as a stand-alone tree that does not require cross pollination that makes it a great choice for a home gardener. Wash plums. Cool, strain, remove pits with hands and puree. Well, there are several methods for drying plums. 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. Choose a cool and dry section of your pantry. The subgenus is distinguished from other subgenera (peaches, cherries, bird cherries, etc.) Take the plums out of the oven as soon as they show the level of dryness that you like. When coarsely chopped, dried plums may be used in place of raisins in cookies and quickbreads. For dehydrating, choose taut-skinned plums that are just ripe and yield slightly to pressure; if the plums are too soft, it is really difficult to remove the pits. Some good varieties for jellies and jams are Santa Rosa, Satsuma, Methley, flowering Japanese plums… 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 name 'Satsuma' comes from the province in Japan where trees were grown that were first introduced to the West. Check on them every couple of hours or so. The fruits are high quality and very uniform. While plums can be dehydrated whole, you’ll get better results if you pit the fruit and cut it in half or into quarters. If you see any condensation on the jar, return the plums to the dehydrator so they can dry further. Take the trays inside the house every night. Choose ripe plums that do not have any bruises or bad spots. 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. Do not use bruised or overripe plums. Store the dried plums loosely in jars. Cut into wedges, removing pit (quarters or sixths depending on the size of the plum). Drying is simple, safe and it offers delicious and lightweight options for campers, food gardeners or anyone with a surplus of fresh food. Add Satsuma plums to baked goods like muffins, pies, upside-down cakes, scones and tarts. Dried prune-plums are sometimes puréed and used to replace some of the fat in baked goods; prune purée pairs particularly nicely with chocolate. Most plum varieties can be dehydrated. It does not require the use of any special equipment. Satsuma has almost same complex flavor as the elephant heart plum. However, see to it that the fruit does not overlap. 'Satsuma' vs. 'Santa Rosa' Plum. Find a place where the sun can shine directly on the plums. The Oriental plums are generally clingstone and best for eating fresh, made into plum sauce, juice, jams and jellies. With a stainless steel knife, split the plums and twist them to break in half. ... Satsuma. Your Cart Search. 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. If you were a recipient of the Quarantinnies boxes in which Sailors Grave's latest Sake Kasu beer appeared, you've probably necked it already. If you have an abundance of plums, it’s a good idea to dry them. 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. Take a slice, wait for it to cool, and then check its consistency with your fingers. ... but are particularly well suited to drying and cooking. 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