Prep 30 mins
Cook 24 hrs
Blood plums are delicious Japanese plums with bright red flesh. I usually can them, but I decided to try drying them, even though I couldn't find any instructions for doing so. Here is what I did, which was simple and produced dried plums with incredible flavor. I have included a photo sequence of the process.
- 10 lbs of blood plums (or any amount you want to dry. I buy a twenty pound box at the farmer's market)
- water (for washing plums, recipezaar said I needed to have more than one ingredient, lol)
- Wash plums.
- Cut into wedges, removing pit (quarters or sixths depending on the size of the plum).
- Place on dehydrator rack (or some ovens have low temperature setting for drying fruit).
- Dry at 135 degrees for about 24 hours. Drying time may vary considerably depending on humidity levels.
- They are done when they are leathery and sticky, but no longer juicy.
- Store them in ziplock freezer bags in the freezer until ready to use.
- FYI - Some varieties of blood plum are Ruby Blood, Satsuma and Mariposa.