Ingredients: 250g of plums, 0/00g of rock sugar10g of lemon juice10g.

1. First soak the plums in salt water, rinse them, and peel them after washing. Remove the core, cut into pieces, weigh the net weight of plums, and then weigh the required amount of rock sugar.

2. Put the plums in a small pot with a thick bottom, add rock sugar, add about 2 tablespoons of water and bring to a boil. Always simmer and stir evenly to prevent the bottom of the pot from burning.

3. Keep stirring until the fruit becomes smaller and thicker. Pay attention to skim off the floating foam on the surface with a spoon.

4, then add lemon juice, be careful not to cover up the sweet and sour taste of plums, and adjust according to the sweetness of your own plums or your own taste.

5. Boil and melt the rock sugar, don't stop stirring, then simmer for about 8 minutes until it becomes thicker and thicker. Scrape off the jam with a scraper and you can almost hang it on the wall. Then put it into a sterilized sealed can, and it can be stored for 1 month in cold storage.