1. The plums are big and not too sour. It's good to eat them directly. Soak them in water and wash them off.
2. Peeled and cut into small pieces
3. Take half of the pulp, add 150 grams of sugar, and stir (please ignore my caked sugar)
4. Add the remaining 50 grams of white sugar to the rest of the pulp to marinate, which will help the pectin to separate out
5. Mix the jam and the pulp together and stir well
6. Put the lid on and put it in the refrigerator. Take it out after an hour.
7. Heat it directly on the electric ceramic stove and stir it with a spoon to prevent the bottom from getting muddy. After about 20 minutes, the jam will thicken.
8. The jam can be bottled after cooling.
Tips:1. After the plum is heated, the pulp will become smaller and softer. You can cut it a bit larger, it doesn’t matter. The jam is delicious.
2. I personally like to eat sour, so I add less sugar. The amount of sugar can be adjusted according to personal taste.
3. The last bottle filled with sauce must be sterilized with hot water so that it can be stored for a longer time.
