Plum puree

Overview

Puree is made by adding a little sugar to the fruit, steaming it over low heat, and boiling the pulp until the sauce dries up. At this time, the pulp becomes puree with less water content. If it is made the day before, it will be more delicious and less sweet. It has a short shelf life and should be eaten fresh. It can be made into fillings, cup desserts or after-dinner desserts.

Tags

• dessert
• homemade ingredients
• children
• afternoon tea
• apple
• plum
• rock sugar
• lemon juice

Ingredients

Steps

1. 1 Wash the jam bottle, put it into the pot, add water to touch the bottle, boil for 10 minutes, turn off the heat, put the bottle cap into the pot, and continue to sterilize for 10 minutes;

   

2. 2 Take out the drained water, invert the jam bottle, and set aside;

   

3. 3 Wash the lemon, cut it in half and squeeze the juice, take 25g and set aside;

   

4. 4 Peel and core the plums and apples, dice the pulp, put it into a glass basin, add sugar and lemon juice;

   

5. 5 Move the pot to the stove and bring it to a boil over high heat, then continue to boil over medium-low heat;

   

6. 6 Remove floating objects and air bubbles from the surface, and stir occasionally while cooking to avoid sticking to the bottom of the pot;

   

7. 7 For about 30 minutes, when the water in the pot gradually reduces by about half, the sauce becomes concentrated and the fruit pulp becomes transparent and soft. Continue cooking until the puree begins to have a thick feel and the sauce is almost dry, reaching the end temperature of 103°C for the solidification of jam boiled sugar. Put the jam into a bottle, close the cap tightly and invert it while it is hot. After inverting it for 30 minutes, wash the bottle, and it is ready to eat or place it in the refrigerator;

   

8. 8 Pair the fruit puree with toast, a delicious dessert!