Preserving the summer bounty of plums allows for delightful desserts year-round. Freezing fresh plums is a simple process that ensures a steady supply for tarts, compotes, and other sweet treats. Properly frozen plums maintain their flavor and texture, making them ideal for baking and cooking long after the harvest season has passed.

The key to successful plum freezing lies in selecting ripe fruit and preparing it correctly. Ripe plums offer the best sweetness and juice content, essential for creating flavorful desserts. By following a few straightforward steps, anyone can stock their freezer with this versatile stone fruit, ready to transform into warm cobblers or spiced compotes at a moment’s notice.

Selecting the Best Plums for Freezing

Choosing the right plums is crucial for successful freezing. The quality of your frozen plums will directly impact the taste and texture of your tarts and compotes.

Identifying Ripe Plums

Ripe plums are ideal for freezing. Look for plums that yield slightly to gentle pressure. They should feel heavy for their size and have a rich color typical of their variety. Avoid plums with bruises, cuts, or soft spots.

A sweet aroma indicates ripeness. If the plums aren’t quite ripe, let them sit at room temperature for a few days. Once ripe, they can be frozen immediately or refrigerated for up to five days before freezing.

Overripe plums are not suitable for freezing whole but can be pureed and frozen for use in jams or sauces.

Plum Varieties Suitable for Freezing

While most plum varieties freeze well, some are particularly good choices. Italian prune plums, with their firm flesh and easy-to-remove pits, are excellent for freezing. They maintain their shape and flavor well.

Other suitable varieties include:

• Santa Rosa
• Methley
• Elephant Heart
• Mirabelle

These varieties have a good balance of sweetness and acidity, which helps preserve their flavor during freezing.

Avoid varieties with very high water content, as they tend to become mushy when thawed. If unsure, freeze a small batch as a test before processing large quantities.

Preparation of Plums for Freezing

Proper preparation is crucial for preserving the quality and flavor of plums during freezing. The process involves several key steps to ensure the fruit maintains its texture and color.

Washing and Drying

Start by thoroughly washing the plums under cool running water. Gently scrub the skin to remove any dirt or residue. After washing, pat the plums dry with a clean kitchen towel or paper towels. Ensure the fruit is completely dry to prevent ice crystals from forming during freezing.

Remove any stems or leaves still attached to the plums. Inspect each fruit for blemishes or soft spots, discarding any that show signs of decay.

Splitting and Pitting

Cut ripe plums in half along their natural seam. Use a sharp paring knife to carefully remove the pit. For clingstone varieties where the pit adheres to the flesh, cut the plum into wedges around the pit.

Some recipes may call for leaving the skin on, while others prefer peeled plums. If peeling is desired, score an X on the bottom of each plum before blanching to make skin removal easier.

Blanching to Preserve Color

Blanching helps maintain the plums’ vibrant color and texture. Bring a large pot of water to a boil. Prepare an ice bath in a separate bowl.

Gently lower the plums into the boiling water for 30-45 seconds. Immediately transfer them to the ice bath using a slotted spoon. This process halts enzyme activity that can cause browning.

After 3-5 minutes in the ice bath, remove the plums and pat them dry. If peeling, the skin should now slip off easily from the scored ends.

Treating with Ascorbic Acid

To further prevent browning and preserve color, treat the plums with ascorbic acid. Mix 1/2 teaspoon (1500 mg) of ascorbic acid per quart of cold water or light syrup.

Dip the prepared plum halves or slices in this solution for a few minutes. Alternatively, sprinkle ascorbic acid powder directly on the fruit, using about 1/4 teaspoon per quart of plums.

For syrup packing, add the ascorbic acid directly to the syrup before pouring it over the plums. This treatment helps maintain the fruit’s appearance and vitamin C content during storage.

Freezing Methods for Plums

Freezing plums preserves their flavor and allows you to enjoy them year-round. Three main methods are effective for freezing plums: dry packing, syrup packing, and flash freezing on a baking sheet.

Dry Packing the Plums

Dry packing is a simple method for freezing plums. Start by washing and drying the fruit. Remove the pits and slice the plums into quarters or eighths. Place the slices in freezer-safe bags or containers.

Remove as much air as possible to prevent freezer burn. Label the containers with the date and contents. Dry packed plums can be stored in the freezer for up to 6 months.

This method works well for plums that will be used in baked goods or smoothies.

Using a Syrup Pack

Syrup packing helps preserve the texture and color of plums. Create a sugar syrup by dissolving 2-3 cups of sugar in 4 cups of water. Let the syrup cool completely.

Wash, pit, and slice the plums. Place them in freezer-safe containers and cover with the cooled syrup. Leave 1/2 inch of headspace for expansion.

For added protection against browning, add 1/2 teaspoon of ascorbic acid per quart of syrup. Syrup packed plums can last 8-12 months in the freezer.

Flash Freezing on a Baking Sheet

Flash freezing prevents plums from sticking together, making it easy to use small portions later. Wash and dry the plums. Remove pits and slice as desired.

Arrange plum slices in a single layer on a baking sheet lined with parchment paper. Freeze for 1-3 hours until firm.

Transfer the frozen plums to freezer bags or containers. Remove excess air and seal. Flash frozen plums maintain quality for up to 6 months.

This method is ideal for freezing whole plums as well. Simply wash, dry, and freeze whole plums on the baking sheet before transferring to containers.

Proper Storage and Preventing Freezer Burn

Proper storage techniques are crucial for maintaining the quality of frozen plums. Using the right containers and methods can prevent freezer burn and extend shelf life.

Choosing Freezer Containers

Select containers specifically designed for freezer use. Rigid plastic containers with tight-fitting lids work well for protecting plums from crushing. Freezer-safe glass jars are another option, but leave headspace for expansion.

For a more budget-friendly choice, use heavy-duty freezer bags. These bags are thicker than regular storage bags and provide better protection against freezer burn. Remove as much air as possible before sealing to minimize ice crystal formation.

When using bags, consider double-bagging for extra protection. This method creates an additional barrier against air and moisture.

Vacuum Sealing for Longevity

Vacuum sealing is highly effective for preventing freezer burn and extending storage time. This process removes air from the packaging, reducing the risk of oxidation and ice crystal formation.

To vacuum seal plums:

1. Place cleaned and prepared plums in a vacuum seal bag.
2. Use a vacuum sealer to remove air and create an airtight seal.
3. For added protection, consider double-sealing the edges.

Vacuum-sealed plums can maintain quality for up to 12 months when stored at 0°F (-18°C) or below.

Labeling and Dating Freezer Bags

Proper labeling is essential for managing frozen plums. Use permanent markers or freezer labels to clearly mark each container or bag. Include:

• Contents (e.g., “Whole Plums” or “Sliced Plums”)
• Quantity or weight
• Date of freezing
• Any added ingredients (e.g., sugar syrup)

Organize frozen plums by date, using the “first in, first out” method. This ensures older plums are used before newer ones, maximizing freshness and quality.

Consider creating a freezer inventory list to track stored items. Update it regularly as you add or remove plums from the freezer.

Using Frozen Plums

Frozen plums offer versatility in the kitchen. They can be incorporated into various dishes, from baked goods to preserves and refreshing drinks.

Thawing Plums for Use

To thaw frozen plums, place them in the refrigerator overnight. This slow thawing process helps maintain their texture and flavor. For quicker results, submerge sealed bags of frozen plums in cold water for 1-2 hours.

Avoid thawing at room temperature to prevent bacterial growth. Once thawed, use the plums within 24 hours for best quality. Drain excess liquid before using in recipes.

For some applications, like smoothies, thawing isn’t necessary. Use frozen plum pieces directly from the freezer for an icy texture.

Incorporating into Baking

Frozen plums work well in various baked goods. Add them to muffins, cakes, and pies for bursts of fruity flavor. When using in pies or tarts, thaw and drain the plums first to prevent excess moisture.

For cakes and muffins, toss frozen plum pieces in flour before folding into the batter. This helps distribute them evenly and prevents sinking.

Try an upside-down plum cake by arranging thawed plum slices in the bottom of a pan before adding cake batter.

Making Preserves and Jams

Frozen plums are excellent for making preserves and jams. Their softened texture after thawing makes them easy to cook down into spreads.

To make plum jam:

1. Thaw and chop plums
2. Combine with sugar in a large pot
3. Cook over medium heat, stirring frequently
4. Add lemon juice for acidity
5. Cook until thickened

Test jam consistency by placing a small amount on a chilled plate. If it sets, it’s ready to be canned or refrigerated.

Adding to Smoothies and Desserts

Frozen plums add a refreshing twist to smoothies and desserts. For smoothies, blend frozen plum pieces with yogurt, milk, and honey for a creamy treat. No need to thaw – use them straight from the freezer.

In desserts, layer thawed plums with whipped cream and granola for a quick parfait. Or puree frozen plums to make a tangy sorbet.

For a simple sauce, simmer thawed plums with sugar and a splash of lemon juice. Serve over ice cream or pound cake for an elegant dessert.

Shelf Life and Tips to Use Frozen Plums Optimally

Proper storage and handling of frozen plums can significantly extend their shelf life and maintain their quality for use in tarts, compotes, and other recipes. Knowing when to refrigerate versus freeze and how to thaw plums correctly ensures optimal flavor and texture.

Maximizing Freshness After Freezing

Frozen plums can maintain good quality for 8-12 months when stored at 0°F (-18°C) or below. To preserve freshness:

• Use airtight containers or freezer bags to prevent freezer burn
• Remove as much air as possible before sealing
• Label containers with the date of freezing
• Store plums in single layers to prevent clumping

For best results, use frozen plums within one year. After this time, they may lose some flavor and texture but remain safe to eat if stored properly.

Refrigerating vs. Freezing: When to Choose Each

Refrigeration is best for short-term storage of fresh plums:

• Store ripe plums in the refrigerator for up to 5 days
• Place unripe plums at room temperature to ripen, then refrigerate

Freeze plums when:
• You have excess ripe fruit
• You want to preserve plums for off-season use
• Planning to use plums in cooked recipes or smoothies

Freezing is ideal for long-term storage and prevents food waste.

Can You Refreeze Thawed Plums?

It’s generally not recommended to refreeze thawed plums. Refreezing can lead to:

• Texture changes
• Loss of flavor
• Increased risk of bacterial growth

To avoid waste:

1. Thaw only the amount needed for immediate use
2. Store thawed plums in the refrigerator for up to 2 days
3. Use partially thawed plums in cooked dishes if texture changes occur

For recipes using cooked or pureed plums, frozen fruit can often be used directly without thawing, simplifying preparation and maintaining quality.