…an unusual odor develops, do not consume the contents.
How can you use the pickled plums?
Here is another great advantage of this recipe: you don’t necessarily have to use the plums for a classic compote.
They are perfect for plum cakes, muffins, sourdough bakes, buns, or oatmeal. You can blend them to create a fruit base for desserts or simply serve them alongside a meal.
They taste good
They also taste delicious when served warm. Simply heat them briefly and serve them with, for example, quark dumplings, pancakes, or crêpes.
And since there is no sugar syrup in the jar, the flavor of the plums remains very distinct.
Perhaps you’d like the plums to be even more aromatic?
The basic recipe focuses on simplicity, so I would personally prepare the first batch without any extras.
However, you can enhance subsequent batches with additional flavor notes. Ingredients like a cinnamon stick, a star anise, or vanilla pair beautifully with plums. When making such modifications, however, use only ingredients and methods suitable for the canning process; do not add anything haphazardly just to alter the flavor.
Choosing the right fruit is also an excellent way to “elevate” the preserve. Sweet, dark purple plums often require no additives at all. That is why I do not consider the original method—”heat to 100°C, turn off, and leave the jars to cool”—to be sufficiently precise.
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