Seal The Sweetness---plum Jam

Seal The Sweetness---plum Jam

1. Wash the plums and cut open with a knife to remove the core.

2. Add rock sugar and stir well, put it in the refrigerator and let it stand for 2 hours.

3. Pour all the plums and the oozing juice into a stainless steel pot.

4. Bring to a boil over medium heat.

5. Turn to low heat and heat, add lemon juice and stir well.

6. When the color becomes darker and thicker, mix in maltose evenly.

7. Later, put it into a jam jar while it is hot, and send it to the refrigerator for storage after it is completely cooled.

Tips:

1. The plums must be ripe and sweet. The sour plums are not suitable for making jam.



2. Maltose has low sweetness and low calories, making it healthier. If not, it is possible to replace the amount of maltose with granulated sugar.



3. The role of lemon juice is to adjust the sweetness and sourness and consistency of the jam, add fragrance, and the color will be more gorgeous.



4. In the process of cooking jam, be sure to have a low heat, and do not stop stirring with a wooden spoon to avoid sticking to the pan and becoming mushy.



5. The cooked jam will become thicker after cooling and refrigeration. Therefore, it is not necessary to overcook it.