Plum jam
By VicentaLakin
The summer fruit is very productive and tasteful, like peaches, almonds, plums and so on. It's too much to buy in the first place. It's too wasteful to throw it away. Make them canned or jam and eat them all the way to winter. There are lots of jams that can be painted on bread or buns, made for breakfast, made of bread or cake, or used for rinsing tea, and suffocated on ice cream. The other day, my husband brought back a big bag of well-established plums, almost ten pounds of it, from a tree in the compound of his work unit, completely free of pesticides. The head is slightly larger than the mountain, and the colour is purple, especially attractive. The skin chews it so thin, it's tiny sour, it's very luminous and sweet. Unfortunately, when they rocked off the trees, many fell apart. We ate some first in the cracks, and there were lots of fermented acids even if they were frozen in the fridge, so I made it into a delicious “plum sauce”. The materials used are plums, white sugar and water, which can be done with a baker plus a pan. If there is no bakery in the house, it is completely uninhibited. The same can be done for strawberry sauce, peach sauce, cherry sauce, etc. Let's see how it works。
Recipe Recommendations
- Preserved plum 1000 grams
- water 300 grams
- white granulated sugar appropriate amount
- sweet and sour
- cook
- an hour
- simple
Steps for Plum jam
1
Plum wash, asphalt water。
2
Scratch the purified plum in half, squeeze it out of the core and throw the fruit into the barrel of the baker. In the absence of a bakery, cut the meat into small pieces, pour it into a frying pan, and fire it in the water, which is similar to the jam function of the baker。
3
A small amount of water is added to the bread drum to activate the jam in the baker, and the default operation time is about 50 minutes, so the lid is left unattended. Here's what it looks like when it's starting to heat up。
4
When the bread machine is implemented, it's a very rare jam, which also needs to be poured into the frying pan。
5
It's not sticky, it's on fire, it's on fire. Keep your eyes open, or it's easy。
6
Not only does it get darker, but it's thicker, like porridge. It's almost like that. You can taste it, then add a little white sugar, turn on the fire and continue to melt。
7
Until it's over, smooth and glitter, digs a little jam with a spoon, puts the spoon down, the jam doesn't come down, and there's no visible jelly in the jam, and the jam is ready。
8
These steps have been completed and there is also a very important link: the container for the disinfection of jam. Put the bottle and the cap together in the water, boil it for 15 minutes, and remove the asphalt. I'm using a glass jar, which can be clogged. It may also be possible to use IKEA sealed glass bottles, or sealed preservation boxes, preferably not metal cans, where the acid in the jam is prone to corrosive metal surfaces. It is also important to ensure that the bacterial microbes are boiled, killed and kept sealed so that the jams are not susceptible to deterioration。
9
Finally, put jam in the bottle and put it in a freezer while it's hot. It's kind of like a “vacuation vacuum” while it's hot。Plum jam Make Tips
1. FRUITS MADE OF JAM, PREFERABLY SEVEN OR EIGHT, ARE RELATIVELY BALANCED, AND CONTAIN A LARGE QUANTITY OF GUM, YOGURT AND NYMPH, WHICH GIVES THE JAM A SMOOTH GLAZED SENSE OF GLUCOSE AND ALSO FORMS A COMPLEX SENSE OF TASTE, WHICH IS BETTER THAN EATING FRUIT DIRECTLY. SUGAR ACTS AS A “NATURAL PRESERVATIVE” FOR JAMS, WITH A LARGE AMOUNT OF SUGAR LEAKING INTO THE MEAT, MAKING THE WATER IN THE CELLS ANALYZED AND THE MICROBES UNABLE TO GROW. 3. SOME FRUITS ARE RICH IN GUM AND NEED NOT BE ADDED, WHILE OTHERS, SUCH AS BLUEBERRIES, ALMONDS AND SO FORTH, NEED TO BE ADDED TO A SMALL AMOUNT OF FRUIT. THE BEST PH FOR FRUIT GLUCOSE IS BETWEEN 2.8 AND 3.5, AND IF THE ACIDITY IS NOT IN PLACE, ADDITIONAL COMPONENTS, SUCH AS “SILENT LEMON JUICE”, ARE REQUIRED TO BE FINE AND EASY TO ERASE。