This site uses only a few technical cookies necessary for its operation. By continuing to browse, you accept their use.
To find out more...
To find out more...
How to freeze plums
When fruit is in season, there's sometimes a glut - far more than we can use at once.
Freezing is a good solution, but plums and other stone fruit should not be frozen whole; the fruit will be unappetizing when thawed.
Here's a simple method for successful freezing.
Freezing is a good solution, but plums and other stone fruit should not be frozen whole; the fruit will be unappetizing when thawed.
Here's a simple method for successful freezing.
135 K 3.4/5 (106 reviews)
12 hours 40 min.
Easy
3.30 €
900 g
1 IngredientLast modified on: September 4th 2019
For 900 g, you will need:
- 1
1 kg plums - Total weight: 1,000 grams
Times for this recipe
Preparation: 12 hours 40 min.
If you start now, at , you will finish around : ?.Change start time
To finish around 7pm, you'll need to have started before: .Change end time
Step by step recipe
Stage 1 - ⌛ 5 min.
Rinse, drain and dry 1 kg plums.
Stage 2
On each fruit you'll find what looks like an indented "seam" down one side. This is the line to split along.
Stage 3
Cut into the fruit with a small knife down to the stone, then turn all around this.
Stage 4
Separate the two halves.
Stage 5
Remove and discard the stone.
Stage 6
Lay the two halves on a baking sheet, protected if necessary with a sheet of cooking parchment.
Stage 7 - ⌛ 30 min.
Prepare all the fruit like this.
Stage 8 - ⌛ 12 hours
Put the trays in the freezer overnight.
Stage 9 - ⌛ 5 min.
Next day, transfer the frozen plums quickly into bags or boxes of about 1lb (400-500 grams). Seal these carefully, excluding as much air as possible.
Dip into the bags for what you need.
Dip into the bags for what you need.
Remarks
This method can be applied to almost all stone fruit: plums, but also apricots, cherries, etc.
Keeping: Several months in the freezer.
Source: Home made.
Nutritional information
| Proteins (gr) | Carbohydrates (gr) | Fats (gr) | Energy value (in k-calories) | Energy value (in k-joules) | |
|---|---|---|---|---|---|
| Whole recipe | 20 RDI=8 % | 540 RDI=50 % | 0 | 2,240 RDI=110 % | 9,380 RDI: 110 % |
| Per 100 g | 2 RDI=1 % | 50 RDI=5 % | 0 | 220 RDI=10 % | 940 RDI: 10 % |
How much will it cost?
- For 900 g : 3.30 €
Change currency:
Note: Be careful, these prices are only an estimate, you can consult the table of prices by ingredients used for this estimate.
This recipe uses (among others)
Plums
Like these other recipes: Jelly-style plum jam, Stewed plums, Late summer tart with plums and apricots, Plum tart "En passant par la Lorraine", Autumn apple and plum crumble pie, ... See them all 11
Other recipes you may also like
Sorrel soup
Smooth with a slight sharpness, this soup has a very particular taste. May 8th 2011413 K3.8 1 hour 4 min.
How to make chocolate chips
These chocolate chips, very fine, are perfect for decorating a dessert, but they can also be incorporated in a preparation like mint ice-cream for example. February 21th 2011292 K3.8 5 min.
How to prepare cabbage
Cabbage can be used cooked or raw, whole leaves or in julienne. Here is how to prepare a cabbage julienne. December 31th 20131.15 M 13.4 45 min.
Quick flaky pizza
This pizza with a difference has a thin puff-pastry base instead the traditional dough. Apart from this small refinement, the basic elements you would expect are all there: tomato sauce, a variety of toppings and fresh basil leaves. September 26th 2018123 K 40 min.
Cream sauce with Vin Jaune
This sauce made with Vin Jaune ("yellow wine") is emblematic of Comtoise cuisine from Eastern France. It combines the smoothness of cream with the slight acidity and typical flavour of the Vin Jaune. The tricky aspect of cooking with Vin Jaune is that its fugitive flavour tends to disappear when cooked for any length of time. You will notice that this recipe uses a particular way of finishing the sauce to limit this loss of flavour. October 3rd 2018245 K4 50 min.
News list of cooking-ez.com
Sign up to receive the latest recipes (next batch due to be sent on 2025-12-07)
Note: We'll never share your e-mail address with anyone else.
Post a comment or question
Follow this recipe
If you are interested in this recipe, you can "follow" it, by entering your email address here. You will then receive a notification immediately each time the recipe is modified or a new comment is added. Please note that you will need to confirm this following.
Note: We'll never share your e-mail address with anyone else.
Alternatively: you can subscribe to the mailing list of cooling-ez.com , you will receive a e-mail for each new recipe published on the site.