Plum Jam

Plum Jam

1. Wash the plums and drain the water.

2. Cut the washed plums in half, squeeze out the core, and throw all the pulp into the inner bucket of the bread machine. If there is no bread machine, just cut the pulp into small pieces, pour it into the wok, add water and heat to stir fry, it will have a similar effect to the jam function of the bread machine.

3. Add a little water in the bread bucket to start the jam function of the bread machine. The default operation time is about 50 minutes, and you don't need to worry about it when you close the lid. The picture shows the state of stirring while heating at the beginning.

4. After the program of the bread machine is executed, the jam is very thin as shown in the figure, and it needs to be poured into the wok to collect the juice.

5. Pour into a non-stick wok, turn on medium heat, and stir-fry with a spatula. Note that you must keep stirring well, otherwise it will be easy to paste the bottom.

6. When it is fried until it looks like the picture, not only the color becomes darker, but also the texture becomes sticky, and it is bubbly like porridge. At this time, it is almost done. You can taste the taste, add a small amount of white sugar one by one, turn on a low heat, and continue to fry until the sugar melts.

7. Use a spoon to dig a little bit of jam with a spoon down, and the jam will not flow down, and there is no obvious peel in the jam, and the jam will be ready.

8. After the above steps are completed, there is another very important link: sterilizing the container for jam. Put the bottle and lid into clean water, boil for 15 minutes, and drain the water. I use a glass canned bottle, the mouth of the can can be tightened and sealed. You can also use IKEA's airtight glass bottles, or airtight crisper, it is best not to use metal cans, the fruit acid in the jam will easily corrode the metal surface. In addition, we must ensure that it is cooked thoroughly to kill bacteria and microorganisms, and keep it in a sealed state so that the jam will not easily deteriorate.

9. Finally, put the jam into the bottle, tighten the lid while it is hot, and put it in the refrigerator to seal and refrigerate it. Tighten the lid while it is hot, a bit similar to "vacuum".

Tips:

1. The fruit for making jam is preferably half-ripe, with a balanced sour and sweetness, and contains a lot of pectin, fruit acid and tannins, which can make the jam show a smooth gel texture and also constitute The complex taste levels are more delicious than eating fruits directly.
2. Sugar acts as a "natural preservative" for jams. A large amount of sugar penetrates into the pulp, which makes the water in the cells analyzed and prevents the growth of microorganisms.
3. Some fruits are rich in pectin and no additional addition is required, while some fruits lacking pectin, such as blueberries and apricots, need to add a little pectin. The optimal pH value for pectin coagulation is between 2.8 and 3.5. If the acidity is not in place, additional ingredients such as "lemon juice" need to be added to make it delicate and easy to apply.