Plum mashed

By VicentaLakin

Plum mashed
It is the fruit that is added to a small amount of sugar, boiled with a micro-fire and boiled with fruit until the dry sauce, when it becomes mud-like and has a low moisture content, which, if done the previous day, will be more delicious, less sweet, have a short shelf life and can be freshly eaten, and can be made as a trap, cup or post-food dessert。

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Steps for Plum mashed

  • Make Plum mashed step 0
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    Clean up jam bottles, put them in the pot, water them through the bottle, boil them for 10 minutes, put the cap on the pot when the fire closes, and continue to disinfect them for 10 minutes
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    (b) The extraction of asphalted water, the recharge of jam bottles, etc.
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    cleaning of lemons, extracting after cutting, taking 25 g, spare
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    When plums and apples go to the nuclei, the fruit cuttin is put into the glass basin, and sugar and lemonade is added
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    (b) The boiler will continue to be boiled with a small and medium fire after it has been put on the fire;
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    (b) To extract the surface floats and bubbles, and to mix them with them from time to time so as not to bind to the bottom of the pot
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    In about 30 minutes, when the amount of water in the pot is gradually reduced by about half, the sauce is condensed, the fruit meat becomes transparent and soft, and then continues to be cooked until the fruit mud begins to feel thick, the sauce is almost dry, reaching the end temperature of 103.°C for the condensation of the cuddled cuisine of the jam, and the jam is filled in a bottle with a tight cap and then washed in the bottle after 30 minutes, so that it can be eaten or frozen in the fridge
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    Plum with toast and a delicious dessert

    • Plum mashed Make Tips

    1. Plums are relatively sour, so pairing them with sweet apples balances the tartness and sweetness of the puree. 2. The puree can be used as a filling for desserts. Sometimes, cream or extra sugar is added to the filling to adjust the flavor, making it convenient to eat. 3. There are many varieties of plums on the market, and combinations can be used flexibly; I used red plums this time. Remember to taste the fruit before making the puree; the fruit will bring you a lot of inspiration!

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