How to make plum jam?

Step 1: Rub salt. This process is mainly to remove the fluff on the surface of green plum, and the astringency will be weakened. Each one should be handled carefully, which is good for the following steps.

Step 2: Clean. After the prunes are kneaded, they need to be washed with clear water and the pedicels removed with toothpicks.

Step 3: Soak in salt water. In many practices, this step is always inevitable, but the length of time is different.

It takes about five hours to soak in salt water. Choose a sunny day and take a bath in the morning. It will be about noon before the next step can be taken.

Step 4: Dry the water. After soaking the green plums, rinse them twice with clear water, and then dry them naturally. If you don't want to spend too long, you can also choose to wipe the plums one by one with a clean dry towel, and then leave them for half an hour to dry.

Step 5: Cook. To make sauce, you need to peel the green plum, and it will be faster to cook it for a while and then peel it.

The cooking time is determined according to the color change of green plums. When the color changes from cyan to yellow, you can remove cold water and peel it.

Suggestion: When making plum sauce, use an iron pot for the first time. Although it tastes good, it always smells of rust, and sometimes it is quite heavy. The second time I used ceramic utensils, the taste was much fresher. If you have glassware, it is also a good choice.

Step 6: Peel the green plums. This process is a painful process for many people to eat, because the skin of green plum will take away a lot of pulp, so it has to be done in order to be delicious.

Step 7: Cook on low heat. The water for boiling plums needs to be poured out, a pot of hot water needs to be reheated, then the peeled plums are poured in and boiled over low heat. This process is long and requires patience.

When cooking with a small fire, you must constantly stir with a spoon or spatula, otherwise the plum meat will easily stick to the bottom of the pot. Moreover, the stirring process will help the plum meat to loosen naturally and remove the core.

Step 8: the water in the pot is gradually reduced. When the jam is first formed, add a proper amount of rock sugar or white sugar to taste. Don't underestimate the acidity of green plums, put as much as possible. The ratio of green plums to sugar is two to one.

The jam in the pot is sticky and you can't see the outline of the pulp. If it blends naturally, you can remove the stones, take the jam out to cool, and finally bottle and seal it. If you like stones, you can keep them. They are sweet, sour and fruity. Bottles are also sterilized and dried at high temperature in advance, and the details should be in place.

Summary: Relatively speaking, the taste of green plum sauce is slightly worse than sour and slightly bitter. It is suggested that some maltose, perilla leaves and licorice should be added in the boiling process. Before boiling plums, add perilla leaves and licorice to boil the special brine for boiling plum sauce. Add a little salt, remove perilla leaves and licorice, and then cook plum sauce. The taste is more acceptable.