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!