Green plum jam healthy

Published Aug 28, 2022 at 22:05pm ET

Food Material List

1 Green Plum 1000g
2 Sugar 250g

Operational steps

1 Wash and drain the plum and soak it in 2 teaspoons of salt for 3 hours (to remove astringency). Pour out the water.
2 Re-add water without green plum, add 2 teaspoons of salt, boil and turn to low heat for 5 minutes. Turn off the heat. Cooling Green Plum with Supercooled Water
3 Use a small spoon to scrape off the green plum meat.
4 Pour the green plum meat into a deep pot and add 250 grams of sugar.
5 Cook over high heat until sugar melts. Turn to low heat and stir with a wooden spoon as you cook.
6 Cook until the consistency of the sauce is high, then turn off the fire.
7 Keep slightly cool. Put the green plum sauce in a glass bottle when its still hot. Cover and buckle tightly. Cool and store in the refrigerator.

Tips

1. Green plum skin, if afraid of acid, can be boiled after picking out, this time I dislike picking out the skin trouble, they cooked the skin and plum meat together, found very good, not very acid, and then the whole jam is very delicate. It is in the process of boiling that the skin of green plum is crushed with a spatula.

2. In the whole process, it is the most time-consuming to remove the pit for green plum. I later concluded with the director that after picking out the hard skin, the green plum with plum meat was pressed directly with a large spoon, so as to pick out the pit at last.

3. The jam should be filled in the bottle while it is hot. The jar should be tightly capped in a glass bottle. Then the jar should be turned upside down to prevent it from getting cold, so that the bottle can be kept in a vacuum state, which is conducive to preservation. It needs to be stored in the refrigerator after cooling, eaten within one month after opening, and kept for at least three months without opening.

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