Revealing the secret to making chewy candied plums in a very simple way.

GĐXH - Candied plums are an extremely delicious snack that everyone who tries them falls in love with. The preparation is also incredibly simple; you can make a perfectly flavored product whether you have a drying oven or not.

How to make chewy candied plums stir-fried with ginger

Ingredient

Plums: 700g, betel lime: 2 teaspoons, brown sugar: 350g, ginger: 100g, vanilla: 2 tubes.

Making

Grate the ginger and squeeze out all the juice. Wash the plums thoroughly. Make several incisions in the plums to allow the sugar to penetrate easily. Dissolve lime in 2 liters of water and let the sediment settle overnight.

Soak plums in lime water for 6 hours, then remove and rinse thoroughly with clean water. Blanch plums in boiling water for about 1 minute. Do not blanch for too long to avoid the plums becoming mushy.

Remove the plums from the boiling water and soak them in a bowl of ice water for 10 minutes, then remove and drain. Marinate the plums with sugar for 6 hours, stirring occasionally.

Candied plums stir-fried with ginger.

Pour the plum marinade into a pan and simmer over low heat until the syrup thickens slightly. Add the plums to the pan and simmer until they shrink slightly and the skin wrinkles a little, then add the ginger.

Remove the plums from the pot and place them on a tray. Continue simmering the ginger until the syrup thickens, then add the vanilla, mix well, and turn off the heat. Pour the syrup over the plums, wait for it to dry, then pour another layer to coat the plums evenly.

Dry the plums in the oven at 110°C, using the two-heat setting, for 2.5 hours until they become chewy and slightly firm.

finished product

After drying, the plums have just the right amount of chewiness. The syrup thickens and coats them evenly, creating a beautiful red color. The sweet and sour taste is incredibly delicious, combined with ginger for a characteristic warm and spicy flavor. Candied plums can be stored for a long time. Even after the plum season is over, there are still delicious, sweet pink plums to enjoy.

How to make salted plum preserves without drying them.

Ingredient

Plums: 3kg, brown sugar: 1.5 – 2kg (depending on your preference for sweetness), fine salt: 1 large spoon, ginger: 150g, filtered water: 100ml.

Making

Wash the plums thoroughly and let them drain. Make eight incisions around each plum with a sharp knife, cutting deep enough to reach the pit. Soak the plums for 10 hours or overnight in a large pot with the prepared sugar and salt.

Place the pot of plums on the stove over high heat, stirring constantly until the sugar dissolves. Once the mixture boils, reduce the heat and simmer for about 30-45 minutes, until the fruit flesh and skin turn red.

While simmering, stir gently from time to time to ensure the plums are evenly coated with sugar. Transfer the plums to a colander using tongs, gently pressing them down as you go to remove excess water.

Salted pickled plums do not need to be dried.

The liquid remaining in the pot after simmering is plum syrup. Peel the ginger, crush it, mix with filtered water, squeeze out the juice, and set the pulp aside. Spread the ginger syrup evenly over the plums.

Mix the ginger pulp thoroughly with 500ml of plum syrup, then continue simmering in a pan until thickened. Sprinkle the simmered ginger pulp over the plums. Dry the plums in the sun for 4-5 days of weak sunlight or 2-3 days of strong sunlight, each time for 6 hours or more. When the sun sets, stop drying and store in a cool, dry place. The plums are ready when they have shriveled; after cooling, they can be stored in glass jars for later use.

finished product

Candied plums, with their sweet and sour, chewy texture, will be a fantastic snack for the whole family. Additionally, after simmering the plums, you'll have plum syrup; add some ice cubes and you'll have a wonderful, refreshing drink that's both delicious and invigorating.

The secret to making delicious chewy candied plums.

How to choose delicious plums

Choose plums with smooth skin, large and round, and red or purplish-red in color. Those that are half red and half green, or still green, are unripe and quite sour.

Choosing good quality plums will make the candied plums even more fragrant, sweet, and appealing.

Fruits with a white powdery coating are freshly picked and still fresh. Gently squeeze the fruit; if it feels firm enough, it's sweet. Fruits that are too hard will be astringent or sour, while those that are too soft tend to be mushy.

It's best to buy plums in season between mid-May and the end of June to get the best quality and reasonable prices. Plums ripen at the end of the season will be sweeter and less tart. Avoid plums that are watery, bruised, or damaged.