Lover Lee Jam
1.
Preferred Imported Lover Lee
2.
Wash the lemon, squeeze the juice in half, take 30g, set aside
3.
Wash the lover Li, remove the core, and cut into small dices
4.
Put the diced plums, lemon juice and rock sugar in a glass bowl, mix well, seal with plastic wrap, and place in the refrigerator for 8-12 hours
5.
Wash the jam jar, put it into the pot, add water to touch the jar, boil for 10 minutes, turn off the heat, put the lid of the jar into the pot, and continue to sterilize for 10 minutes
6.
Take out the drained water, invert the jam jar, set aside
7.
Take it out of the refrigerator, pour it into the pot, continue to boil over medium and low heat
8.
Remove the floating objects and bubbles on the surface, stir it from time to time when cooking to avoid sticking to the bottom of the pot
9.
For about 30 minutes, when the amount of water in the pot is gradually reduced by about half, the sauce is concentrated, and the pulp becomes transparent and soft. Continue cooking until the puree begins to have a thick feeling, and the sauce is almost dried up and the jam is solidified The end temperature is 103℃, put the jam into the bottle, close the cap tightly, and buckle while it is hot. After buckling for 30 minutes, wash the bottle, ready to eat or keep in the refrigerator
Tips:
Imported lover plum is selected, the pulp is soft, and the outer skin can be removed when making, so that the jam is more translucent.
