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, and continue to sterilize for 10 minutes;
2. Take out the drained water and invert the jam jar;
3. Wash the lemons, cut them in half and squeeze the juice for later use;
4. Wash California plums 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 apples, sugar and lemon juice together, put them in the pot, mix with the California plum peel juice cooked above, and heat over medium-to-low heat;
10. Continue cooking 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 burn;
12. Continue to cook 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. Turn off the heat as the jam is thick;
13. Put it into the jam jar while it is hot and invert it. After 30 minutes of inversion, wash the bottle body, put it at room temperature for 3~7 days and then put it in the refrigerator for refrigeration;
14. The finished jam has the effect of red pearls, full of taste!
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 .
