Those candied plums I made last year turned out to be one of the most incredible foods that has ever come forth from my hands. They took on a mystical life of their own, each day growing more delicious and more scarce. I hoarded them. I dreamed about them. When I ran out (in, I think, February or so), I obsessed over them.
So when a vendor at my farmers market had Italian prunes, I may have gone overboard. This year, I took photos of the whole process, which I’m sharing in the hopes that they will help you make your own candied plums:
Plums split in half, put in a pot, and covered in sugar, before cooking.
Plums split apart in a (different) pot.
Sugar has gone over the first layer of plums and a second layer added.
The second layer fully covered as well.
Cook, covered, on very low heat. The sugar will eventually all dissolve.
Cook the plums until they look like this:
Carefully fish each plum out.
Place on rack in dehydrator.
This picture is before drying, I think. I don’t seem to have an after drying picture, but they get darker and stickier.
Roll the dried plums in sugar.
Yes, those are half gallons. I made a lot. They’re all packed up and safely moved to storage (so I won’t just eat these in a single, gloriously regrettable sitting). I have an unholy quantity of plum syrup.
Funny story, I went out to a bunch of fruit farms yesterday…
This time, I’m following the period recipe a little more closely. I look forward to comparing the different results!