Is there a reason for dehydrating plums into prunes and then rehydrating prunes and making prune juice instead of just making plum juice?

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Is there a reason for dehydrating plums into prunes and then rehydrating prunes and making prune juice instead of just making plum juice?

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It increases the sugar content when dried. It’s caused through a controlled fermentation process.

Plums are available to be picked for only a few weeks each year. If not used or preserved they will go to waste. Drying is a very good way to preserve plums (and most fruit) so that they can keep safely through the year until the next harvest. No need for a freezer. The goodness is mostly preserved and after soaking, they are good to eat, or cook with, or make juice from.