1. Wash the jam jar, put it into the pot, add water to touch the jar, boil for 20 minutes, turn off the heat, put the lid of the jar into the pot, continue to sterilize for 10 minutes
2. Take out the drained water and pour the jam jar
3. Wash the lemons, cut them in half and squeeze the juice for later use
4. California plum washed and set aside
5. Use fruit to peel off the skin of California plum for use
6. Put the skin of California plum in a pot, add 300ml of water, and cook on medium to low heat
7. When the water is reduced by half, the California plum peel becomes soft and the color of the water is already pink. Use a strainer to remove the California plum peel and save the juice for later use.
8. Peel off the skin of the red apple, use a corer to dig out the core, cut into strips, and then cut into small dices
9. Mix the apple, sugar and lemon juice together and put it in a pot, mix with the California plum peel juice made above, and heat over a medium-to-low heat
10. Continue to cook to remove floating objects and bubbles on the surface
11. After about 10 minutes, add apple pectin, stirring occasionally when cooking, so as not to stick to the bottom of the pot or burnt
12. Continue to boil until the jam begins to feel thick and reaches the end temperature of 103°C, which is the end temperature of the jam and the sugar is solidified. If the jam is thick, turn off the heat.
13. Put it into the jam jar while it is hot and invert it, wash the bottle after 30 minutes of inversion, put it at room temperature for 3~7 days and then put it in the refrigerator for refrigeration
Tips:You can cook the whole plum together, but you must pay special attention. If you don’t want to make apple plum jam, the amount of plums should not be too much to avoid taking away the original taste of apples from the taste, and the plums should be put in a gauze bag .
