green plum

2000 grams

crystal sugar

500 grams

condiments

salt

30 grams

step

1. plum: Because it is used to make sauce, you don't need to choose too good, just ordinary, which can save some money.

2. Uncolored rock sugar. Don't use decolored sugar to make iced plum sauce, try to keep the natural flavor.

3. After the prunes are pedicled, put them in the sink and rinse them clean.

4. Drain the washed plums.

5. Then leave it for 2~3 days, depending on the room temperature, so that the plums will naturally mature and become apricot yellow.

6. Put the cooked green plums into the soup pot, add enough water, boil over high fire, and then simmer for 20 minutes.

7. Then poke the green plum with chopsticks and let the juice penetrate into the soup.

8. When the pulp of the plum becomes transparent, pick it up, put it in a bowl and crush it with a spoon.

9. Put the crushed plums back into the pot and add rock sugar at the same time.

10. salt.

1 1. Stir until the crystal sugar melts, pay attention to control the heat, and observe the size, state and sound of boiling bubbles.

12. When the bubbling bubbles are getting bigger and bigger, and the sound of "purring" is rather stuffy, at the same time, slightly suck the pulp with a spoon, and then turn off the fire and continue stirring for a while to prevent the bottom from being burnt.

13. Let the ice plum sauce cool naturally.

14. Bottle. I used PVC bottles filled with other foods, and the old ones were reused. This plum jam can be kept in the refrigerator for one year.

skill

If the preserved plum sauce is given to others for tasting, it should be filtered with coarse gauze before bottling in step 12 to remove the stone and pulp residue. For personal use, it's not necessary.