23 pounds worth.
Some are in the dehydrator becoming prunes, the majority will become jam and the rest a tart!
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That is a beautiful harvest. I didn’t realize how nicely they cooked until I had the most delicious, and beautifully red sorbet. I was surprised to learn it was made with Italian Prune, both in flavor and color.
I haven’t had it in jam, but I bet it is delicious.
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I bet they are also good cooked in recipes. I have a Chicken & Plums recipe that is delicious, but I just have used store-bought plums. I haven’t gotten enough plums, yet, to do anything be eat them fresh.
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Thanks all, I’m getting there guys, its taken time but every bite, and beautiful piece of fruit has been worth the journey! Love it!
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Mrs. G.
Bountiful and Beautiful. I bet they are delish!
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Nice ones, Mrs G. Enjoy the fruits of your labor!
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Hi Mrsg47,
Gorgeous! Simply Gorgeous! I bet your home smells simply divine!! We fruit growers know how to live, don’t we? LOL!
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MrsG,
How sweet are they?
Tony
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beautiful harvest 
How long does it take to dry in dehydrator like this?
Tony when the inside of the plum is amber color, they are very sweet. The skin has a definite ‘tang’ which is a great combo. They take a long time to ripen.
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About 12 hours.
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Has it been 12 hours yet? 
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Yup and they are delish!!!
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That’s a lots of plums and lots of work to conserve them. Congrats for a bountiful harvest, Mrs. G!
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Thanks all, made 16 half pints of jam yesterday from an old French recipe. Incredible! The dried prunes are fantastic and are going into the freezer till Christmas, when they will become ‘Sugar Plums’.
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Pics or it didn’t happen:
Any chance you share your jam recipe?
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We surely do! House smells like beautiful plums. By the weekend it will smell of peaches!
A very old French recipe
Four lbs of of pitted, quartered Italian or French Prune plums
2- 3 cups of sugar only
The juice of two lemons (freshly squeezed)
One cinnamon stick
Place the plums in a large glass bowl, add the sugar, fresh lemon juice, and cinnamon stick. Cover with saran and place in the fridge over night. (this is where the magic happens). You will be surprised at the amount of natural juice the plums will produce in the maceration process. No need for water.
The next day place the plums in a jam pot and cook for about a half hour then ( remove the cinnamon stick), stirring constantly over low to medium heat. You will see a low ‘bubble’. Make sure all of the plums turn to mush. Then place a candy thermometer on the side of the pot turn up the heat so it boils med-high, and wait for the jam to reach 210-220 degrees. I stop cooking at 210 degrees (Its a bit runny but not much, its better than a tough clump from over cooking). All of the plums should be cooked through, but you should still see the fibers of the fruit. The skins will make the jam a beautiful deep reddish purple.
Place in sterilized jars with sterilzed lids and rings. Process for 10 minutes in a hot water bath. Done and delicious!
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