1. Wash the plums. Plum jam should be made with red and sweet plums, but for the plums that I grow at home, I also make it in the mood to give it a try.
2. After chopped the plums, pit them, put in 200g of sugar, before making plum jam, I did a lot of homework, and I saw how many people make it and the amount of sugar. I personally feel that it is too much. Of course, sugar is added. Too much can extend the shelf life, but I am a little bit resistant to things that are too sweet.
3. After marinating for 2-3 hours, the water comes out
4. Pour into a pot, bring to a boil on high fire, and simmer on low fire.
5. It is almost soft and squishy. At this time, you need to keep stirring to prevent sticking to the pan.
6. Add 150g of maltose and drizzle in a few drops of lemon juice. Because my plums are quite sour, I drizzled in a few drops of fresh lemon juice.
7. Make 2 small cups, seal them and store them in the refrigerator at 0°C after cooling.
8. The taste is sweet and sour, and there is a peculiar plum scent, which achieves the effect I expected.
Tips:Reminder: The amount of sugar I use is actually very small, and my home consumes it faster, so don't worry about leaving it for too long. If there are fewer people at home, it is recommended that the ratio of plums to sugar is 5:2.
After making it, I personally feel that what needs improvement is that you can use the brewing jelly to stir (step 5), and pick out the plum skin while stirring. At this time, the flesh is already soft and the skin is very picky. I didn't pick it, but I didn't feel it when I ate it myself. My daughter said that it was a bit bitter when the skin was eaten. This may have something to do with what kind of plum I choose.
