California Plum Jam
1.
Wash the lemon, squeeze the juice in half, and take 15g;
2.
Wash California plums, cut them in half, take out the cores, and cut them into 1 cm square cubes;
3.
Put California plums, lemon juice and rock sugar in a glass bowl and stir evenly, seal it with plastic wrap, and put it in the refrigerator for 10 to 12 hours. Take it out and stir it every 3 to 4 hours;
4.
Wash the jam jar, put it into the pot, add water to touch the jar, boil for 20 minutes, turn off the heat, put the lid of the jar into the pot, and continue to sterilize for 10 minutes;
5.
Take out the drained water and invert the jam jar;
6.
Take it out of the refrigerator, pour it into a copper pot, heat it over a medium-to-low heat and stir it from time to time;
7.
Remove the astringent juice after boiling;
8.
Continue to stir until it turns to medium-low heat at 103°C; continue to cook until the jam becomes thick and purplish red;
9.
Put the jam into the bottle, close the bottle cap tightly and buckle while it is hot, wash the bottle after 30 minutes of buckling, keep it at room temperature for 3-7 days and then put it in the refrigerator for refrigeration;
10.
Finished jam.
Tips:
【Extreme Jam Cheats】
Material selection: When buying plums, you often see a layer of white powder on the surface of some plums. These natural fruit powders will only appear on the skin of fresh plums, which can be used to judge their freshness. Furthermore, if the fruit is plump and shiny, and the flesh is slightly softer but with elasticity, then the sweet and sour taste is just the top grade. If you want to make jam, choose plums with yellow flesh, which will have a more elastic taste.
