Plum Puree
1.
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;
2.
Take out the drained water, invert the jam jar and set aside;
3.
Wash the lemon, squeeze the juice after cutting, take 25g, set aside;
4.
After the plums and apples are peeled and pitted, the pulp is diced, put in a glass bowl, and sugar and lemon juice are added;
5.
Move the pot to the stove and boil over high heat, then continue to boil over medium and low heat;
6.
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;
7.
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;
8.
Fruit puree with toast bread, a delicious dessert!
Tips:
1. Plums are sour, and when paired with sweet apples, they can just balance the sweetness and sourness of the puree;
2. Fruit puree can be used as an inset for desserts, sometimes cream or more sugar is added to the inwardness to adjust the taste of the puree, which is very convenient to eat;
3. There are many types of plums on the market, and they can be used flexibly in combination. For example, I used red plums this time. Remember to try the fruit before making the puree, the fruit will bring you a lot of inspiration!
