1. Fresh prunes are washed and soaked for two hours to remove pesticide residues.
2. Prunes are drained, cut apart, cored, and diced.
3. Add sugar, put it in the refrigerator overnight, about twelve hours. Flip at the right time. Fully analyze the prune juice.
4. The next day, take it out and put it in the bread machine, add freshly squeezed lemon juice, and press the jam button. After about an hour is finished, it feels not thick enough, pour it into the pot and continue to simmer until it thickens.
5. Put it in an airtight jar and keep it in the refrigerator. The jam will thicker after refrigeration.
6. Prune jam is sweet and sour and fragrant, and it is delicious with bread or various desserts.
Tips:Lemon juice is both preservative and flavored, and is essential for making jam. The ratio of pulp to sugar can be 5:1, but it should be increased or decreased according to the sweetness of the pulp.
