Michigan State University Extension
Preserving Food Safely - 01600416
10/13/97

### FREEZING PLUMS AND PRUNES

     Whole,  halves  or quarters.  Frozen plums and prunes  are

    very
     good  for  use  in pies and jams,  or  in  salads  and

    desserts.
     The unsweetened pack is preferred for plums to be

    used
    for jams.

     Choose  firm tree-ripened fruit of deep color.   Sort  and

    wash.
      Leave whole or cut in halves or quarters.   Pack  in

    one
    of the following ways:

     Unsweetened  pack

     Pack  whole  fruit  into   containers,  leaving  1/2  inch

     headspace.  Seal, label and freeze.

     Syrup pack

     Pack cut fruit into  containers.  Cover  fruit  with  cold

     50-percent  syrup (1  cup  sugar  to  1  cup  water).  For

     improved quality,  add  1/2 teaspoon  ascorbic  acid to  a

     quart of syrup.  Leave  1/2  inch headspace.   Seal, label

     and freeze.

     Puree

     Select fully ripe fruit.  Wash, cut  in halves  and remove

    pits.
     Puree may be prepared from unheated or  heated fruit,

    depending
    on the softness of the fruit.

     To  prepare  puree from unheated fruit,  press  raw  fruit

    through
     a  sieve.   For  better  quality,  add  either  1/4

    teaspoon
    ascorbic acid or 1/2 tablespoon citric acid to each

    quart
    (2 pounds) of puree.

     To  prepare puree from heated fruit, add 1 cup  water  for

    each
    4 quarts (4 pounds) of fruit.  Bring to a boil, cook  2

    minutes,
    cool, and press through a sieve.

     With each quart (2 pounds) of puree,  mix  1/2  to  1  cup

    sugar,
      depending   on   tartness   of  fruit.   Pack  into

    containers,
     leaving  1/2-inch  headspace.  Seal, label  and

    freeze.

     Juice

     For juice to be served in beverages, select  plums  as for

    puree.
     For juice to  be used  for  jelly  making, select as

    recommended
     in  specific  jelly  recipe.  Wash plums,  then

    simmer
     until soft in enough water to barely cover.   Strain

    through
    a jelly bag.  Cool.

     If desired, sweeten with 1 to 2 cups sugar for each  quart

    of
     juice,  depending  on  tartness  of  fruit.   Pour  into

    containers,
    leaving 1/2  inch  headspace.  Seal,  label  and

    freeze.

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