Plum jam
Overview
I picked a lot of plums from my cousin's house in the country. There were too many plums and I couldn't finish them all at once, so I decided to make plum jam.
Tags
Ingredients
Steps
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Wash the plums. When making plum jam, you should use redder and sweeter plums, but the plums I grow at home are of this variety, so I made it with the intention of giving it a try.
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Chop the plums, remove the core, and add 200g of sugar. Before making the plum jam, I did a lot of homework and read many people’s methods and the amount of sugar. I personally feel that it is too much. Of course, adding too much sugar can extend the shelf life, but I am really a little resistant to things that are too sweet.
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After marinating for 2-3 hours, the water will come out
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Pour into the pot, bring to a boil over high heat, and simmer over low heat.
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Cook until it is almost soft and mushy. At this time, you need to stir constantly to prevent sticking to the pan.
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Add 150g maltose and pour in a few drops of lemon juice. Because my plums are quite sour, I poured in a few drops of fresh lemon juice.
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Make 2 small cups, seal it and store it in the refrigerator at 0 degrees Celsius after it cools down.
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The taste is sweet and sour, with a unique aroma of plums, which achieved the effect I expected.
