Natural Pectin Sealed Plum Sauce

Natural Pectin Sealed Plum Sauce

1. Prepare the ingredients

2. Clean the plums with baking soda and cut into pieces

3. Core and cut the apples into a blender and smash

4. Apple’s pectin is a natural thickening agent, and many jams can be added to a crushed apple

5. Plums and apples in the pot

6. Add water and fire

7. After the high heat is boiled, turn to a low heat.

8. Plums boil faster than oranges, they are more viscous

9. Add sugar in portions

10. Foam after adding sugar, can be kiln off

11. Stir constantly to prevent sticking and burning

12. Finally, boil it until it is more viscous, add honey and lemon juice

13. While the jam is hot, pour it into a dried glass jar that has been sterilized with hot water

14. It's better to be as full as possible

15. Then screw on the lid and turn it upside down until it cools completely. In this way, it can be used to eliminate air and keep it sealed!