Ingredients: plums, rock sugar.

Accessories: salt water and lemon.

1. Soak the plums in salt water to drain, boil a pot of boiling water, and pour the plums into the pot for several minutes.

2. The whole skin of the plum scalded by boiling water can be easily separated, and the plum is peeled.

3. The next step is to remove the stone by hand.

4. Rock sugar should be ground into powder with a blender before use, which can shorten the ripening time. Marinate for an hour and you can cook it with fire. If the rock sugar is not broken, you can marinate it the day before and cook it the next day. Of course, it should be kept in the refrigerator.

5, lemon juice spare, just 20-30 minutes, you can quickly evaporate most of the water with a small fire, and then you must be patient with the smallest fire.

6. When the simmer is almost over, you can add the lemon juice prepared in advance to continue simmering. This is a method learned from the internet. First put the dish in the refrigerator for a while, and when it is almost cooked, dig a spoonful and spread it out in the dish, and then use the spoon to cross the jam without refluxing, even if cooking is completed.

7. Bottle the bottle while it is hot, cover it, cool it naturally and put it in the refrigerator.