Anyone freeze plums? They are just shooting off the trees right now and irresistable. Last night I

Marg CDN

Well-known member
caramelized a pan of halves in 1/4 c. butter and 1/3 cup of sugar for 1/2 hour. It was very difficult to leave enough for the tart. And the rest of the tart was gone by breakfast. What a success made by simple ingredients.

I would like to do the caramelized plums again but would need to freeze it all for a filling at another time. I did add a bit of cornstarch at the end, but jimineys it was outstanding. And if it would work well, I'd get more plums.

Do we think this would freeze well?

 
I think it would particularly since they are cooked. My DMIL used to freeze blackberry pie

fillings IN the pie pan. After it was frozen she lifted it out and put it in a plastic bag. Then when making the pie, just put it back in the pan and it was ready for the oven.
According to google, even raw plums freeze fine.

 
Marg, I've never done it myself but my mom froze Italian plums quite frequently. She just halved,

pitted and bagged them before throwing them in the freezer. My parents used to bring back cases of fruit from the Okanagan every year to preserve and freeze. The Italian plums made an excellent jam (as did the apricots). Mom also used them in her yeasted plum streusel kuchen (Pflaummenkuchen).

Good luck with your plums!

 
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