Once the skin has shrunk, but is not yet completely dry, it’s time for the most laborious part, as the plums need to be pitted, one by one. Alternatively bake them at a temperature of around 50 or 60 degrees with the door half closed for a couple of hours. If the weather is mild and you have the necessary space, you can also put them to dry in the sun. When the skin is bulging the plums should be drained and laid out on grills to dry. They shouldn’t be cooked, just blanched, so for no more than one minute in the water. In the meantime, bring to the boil a pot of sufficient amount of water to contain the fruit you have available. First, the plums should be washed and dried thoroughly. The procedure to dry plums, although time consuming is actually quite simple. You can easily find them in the supermarket but for those who have plenty and want to avoid throwing the fruit that can no longer be eaten fresh away it’s certainly useful to know how to make prunes at home. Dried they are perfect as a mid- morning snack or as a healthy and balanced afternoon snack thanks to their energizing, tonic and purifying properties.
With fewer plums, the drying time would be considerably less. I had a lot of plums about one shelf was full of cookie racks and with catch trays underneath them. Leave the fruit dry for 6-8 hours, occasionally opening oven door to let the steam escape.
Place the baking pans in the oven and turn the temperature to 120F.Lay the plums on cookie racks and place the cookie racks over rimmed baking pans.
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