Dried Blood Plums

READY IN: 24hrs 30mins
SERVES: 48
YIELD: 8 trays
UNITS: US

INGREDIENTS

Nutrition
  • 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)
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DIRECTIONS

  • 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.
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