Green plums have been around for a long time. Records of its medicinal purposes go far back. In May, you can found these wonderful plum in every Albanian market and AgroWeb.org will show you a rare recipe of green plum syrup.
• 2 lbs Green Plums
• 2 lbs sugar (brown unbleached)~ 2.4 lbs sugar
• 1 glass jar or breathable earthen ware large enough to hold both sugar and plum
1. Wash the plums and drain. Let the plums completely dry by leaving it for few hours in a colander or better yet, spread them out onto a baking pan or tray lined with paper towel.
While the plums are drying, remove any stems including the little stub near the stem. Removing the stub is not a must but if you don’t, stubs will later float around in the syrup and you will have to strain it to get rid of it. Leaving the stubs intact also increases the chance of mold developing in the syrup.
2. Discard any plums that are rotten because these can spoil the syrup.
3. Sanitize the glass jar by rinsing it with boiling water or alcohol.
4. Layer sugar and plums alternately in the jar. This means you need to divide the sugar and the plums equally so that you don’t run out of sugar at the end. If you layer the sugar so that it just about covers the layer of plums, it should work out OK.
5. And that’s it! Cover the jar and leave it in a cool place for 90 days and the syrup should be ready. A bit more work is still needed. You need to stir the syrup every 2 days or so (prob. for about 7-10 days) until the sugar is fully dissolved in the plum juice. You should still stir the plum syrup every now and then for the remaining 80 days. Stir if you see the top plums take on a different color or if you see white stuff appearing on top.
In addition, consider the following:
• The key to making good plum syrup is the ratio of plum to sugar. The basic is 1:1 but depending on how big and juicy the plums are, you may want to increase the ratio to 1:1.5.
In the last few years, studies have shown the following:
• The large amount of citric acid in the plums help the body get rid of lactic acid therefore helping the body recover faster
• The acidic plums help with secretion of saliva and digestive enzymes aiding with digestion
• The plum syrup kills off harmful bacteria to help with diarrhea and promote normal bowel function
Drinking plum syrup and water definitely helps with indigestion especially after a large meal so it’s definitely a great dessert drink. Enjoy!!
Certain health benefiting compounds present in the Janerik green plums such as dietary fiber, sorbitol, and isatin has been known to help regulate smooth functioning of the digestive system, and thereby, help relieve constipation problems.
Fresh Janerik green plums are a moderate source of vitamin C which is also a powerful natural antioxidant. Consumption of foods rich in vitamin C helps the body develop resistance against infectious agents, counter inflammation and scavenge harmful free radicals.
Janerik green plums are plentiful in minerals like potassium, fluoride and iron. Iron is required for red blood cell formation. Potassium is an important component of cell and body fluids that helps controlling heart rate and blood pressure.
In addition, the fruits are a moderate sources in B-complex groups of vitamins such as niacin, vitamin B-6, and pantothenic acid. These vitamins acts as cofactors help the body metabolize carbohydrates, protein and fats. They also provide about 5% RDA levels of vitamin K. Vitamin K is essential for many clotting factors function in the blood as well as in bone metabolism and help reduce Alzheimer's disease in the elderly./AgroWeb.org