2/5
Use a fruit knife to cross the surface of the plum and pat it gently to facilitate pickling and tasting.
3/5
Then, the plum meat is boiled in water, cooled in clear water after the color turns yellow, taken out and drained. Boil white sugar with water to make a sugar solution, then pour in the drained plum meat and marinate for about four hours.
4/5
Then filter out the excess sugar solution, add appropriate amount of white sugar to dissolve and marinate for about four hours. When pickling, turn it over with a spoon several times and stir it evenly.
5/5
Then put the preserved plum and sugar solution into the pot and cook for about 15 minutes, then add a proper amount of honey and continue cooking for one hour. After natural cooling, the plum is ready!