Plum jam(li zi guo jiang )

Plum jam

Introduction:

"I picked a lot of plums from my cousin's house in the countryside. There were so many plums that I couldn't finish them all at once. So I decided to boil plum sauce."

Production steps:

Step 1: wash the plums. To make plum jam, we should use red and sweet plums, but I'm in the mood of trying to make my own home grown plums.

Step 2: cut the plums, remove the core and add 200g sugar. Before making plum sauce, I did a lot of homework. I saw many people's methods and the amount of sugar. I personally felt that there was too much. Of course, putting too much sugar can extend the shelf life, but I really had a little conflict with things that were too sweet.

Step 3: after marinating for 2-3 hours, water comes out

Step 4: pour into the pot, bring to a boil over high heat and boil over low heat.

Step 5: boil until it's almost soft and rotten, a little sticky. At this time, you need to keep stirring to prevent sticking to the pot.

Step 6: add 150g maltose and pour in a few drops of lemon juice. Because my plum is very sour, I pour in a few drops of fresh lemon juice.

Step 7: make 2 small cups, seal them and store them in the refrigerator at 0 ℃.

Step 8: the taste is sour and sweet, and there is a unique fresh flavor of plum, which has achieved my expected effect.

Materials required:

Plums: 1000g (net weight)

Maltose: 150g

Sugar: 200g

Lemon juice: a few drops

Note: warm tips: I use very little sugar. My family consumes it quickly, so I don't worry about keeping it for too long. If there are few people to eat at home, I suggest that the ratio of plum and sugar 5:2 is better. After finishing, I feel that what needs to be improved is to use the boiling jam to stir (step 5) and pick out the plum skin while stirring. At this time, the pulp is soft and rotten, and the skin is very easy to pick. I didn't choose, but I didn't feel it. My daughter said it was a little bitter when she ate the skin. This may be related to the choice of plums.

Production difficulty: simple

Process: boiling

Production time: several hours

Taste: sweet and sour

Chinese PinYin : Li Zi Guo Jiang