Lover Lee Jam
1.
Preferred imported lover Li;
2.
Wash the lemon, squeeze the juice after cutting, take 30g, set aside;
3.
Wash the lover Li, remove the nucleus, and cut into small dices;
4.
Put the diced plums, lemon juice and rock sugar in a glass bowl, stir 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 bottle, boil for 10 minutes, turn off the heat, put the lid of the bottle into the pot, and continue to sterilize for 10 minutes;
6.
Take out the drained water, invert the jam jar and set aside;
7.
Take it out of the refrigerator and pour it into a 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, so as not to stick 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 has solidified. The end temperature of the jam is 103℃, put the jam into the bottle, close the bottle cap tightly and invert it while it is hot, wash the bottle after 30 minutes of inversion, and then eat it or keep it 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.
