Do a taste test before freezing a batch of plums. Bite into one of the plums. If purply-red juice drips down your chin, and the plum is sweet and flavorful, the rest are probably good to freeze. If it’s too tart, or too grainy, you might not want to freeze this batch of plums. If the plums are a little hard, you can leave them at room temperature for a few days to ripen. Freeze them when they are just ripe.
Dry-frozen slices of plum will keep in the freezer for up to 6 months. To keep plums for longer than 6 months, you need to pack them in syrup to prevent freezer burn.
If the plums are still a little green, ripen them on your counter for a few days before freezing them.
Bring a large pot of water to a rolling boil. Fill a large bowl with ice and water. Use a knife to make an “x” in the skin at the tip of each plum. Place the plums in the boil water and blanch them for 30 seconds. Remove them from the boiling water and plunge them in the ice bath for 30 seconds. Remove them from the ice bath and pull away the skin in strips to peel the plums. Blanching the plums loosens the skin, making it easy to peel.
If you wish, you can cut the plums into smaller slices. The plums will retain their texture better if they’re left in halves. If you’re worried about the plums darkening in the freezer, you can toss them with lemon juice, coating their surfaces. The citric acid preserves their color. You may also buy a product you can sprinkle on the fruit to achieve the same effect. If you’d prefer not to cut the plums in half, you still need to remove the core. Buy a plum or peach corer, which easily pops out the core without cutting into the rest of the fruit’s flesh.
Light syrup. To make this, just heat 3 cups of water and add 1 cup of sugar in a saucepan. Stir the mixture until the sugar dissolves, then cool the solution before you pour it over the plums. Heavy syrup. If you want a very sweet solution, heat 3 cups of water and 2 cups of sugar in a saucepan. Stir until the sugar dissolves, cool the syrup, then pour it over the plums. [1] X Research source Fruit juice. Try plum juice, grape juice or apple juice. There’s no need to heat it; just pour enough over the plums to cover. Plain sugar. Some people use plain sugar to draw out the plum’s juices. This is a delicious, but extremely sweet and sugary choice. To do it, pour white sugar into the bottom of your freezer container. Add a layer of plums. Sprinkle more sugar over the layer. Continue layering plums and sugar until the container is full.
If the plums are still a little green, ripen them on your counter for a few days before freezing them.
