In the summer of June, the hot and high temperature began to hit frequently, easy to sweat, eating more fresh fruit can help the human body to replenish water in time, which is conducive to health, and there are many summer fruits in June that are very delicious, and many people think of watermelon when they mention fruit, watermelon is indeed a representative of summer, but there is also a fruit that is more popular, that is, sweet and sour plums. At this time, the plums are huge and full, 5 yuan a pound, looks very tempting, people who have eaten plums know that the taste of plums is more unique, not only sweet and sour, but also the meat is crisp and refreshing, with a rich fruity aroma, it is definitely a summer appetizer.
Take advantage of the cheap today to buy more, the plum is too sour to eat or can't eat it? I'll teach you to boil into a bottle of plum jam to eat. The jam bought outside, a little sweet excessive, there are preservatives, do it yourself with fresh plums to make jam, natural additive-free, the material is very simple, the dosage ratio is also very flexible and flexible, the finished product that smear red is very beautiful, the taste is sour and sweet, the fruit is super rich, very close to hawthorn sauce, you can spread bread, or heat water to make tea are superb, a hundred times better than the jam bought in the supermarket. Friends who like to eat plums come with me to make plum jam.
【Method】:1, first wash the plums, soak the surface with salt to remove the white layer, the skin should be retained, containing a lot of pectin to help form jam;
2, directly cut the plums to the core, cut the pulp into small pieces, and then put into the mixer to break, so that it is more convenient;
3, after the plums are pitted, put into the blender or the fruit and the like, add a little water to beat the fruit puree, you can also choose not to break, the finished product will eat some particles of pulp.
4, the fruit puree into the non-stick pan, add half a lemon juice, boil over medium heat, add the right amount of rock sugar, white sugar can also be, this should be adjusted according to the sweetness of the plum itself, look at it yourself Oh, like sweet put more sugar, like acid is less;
5, at the beginning the jam is still light red, boiled to about 10 minutes, the color of the jam is gradually becoming darker, then use a low heat, with a spoon to slowly stir in one direction, otherwise the bottom part of the pot will be paste, about forty minutes, slowly boil until the jam is viscous, the spatula can be lifted up and dripped slowly.
When the plum sauce is still warm, put it into a water-free and oil-free glass bottle (it is best to boil it in boiling water and disinfect it to dry), close the buckle, and cool it into the refrigerator for storage. In the summer, the season when plums are ripe, do not come to some plum sauce, how to be worthy of the so-called foodie.
【Tips】:
1, the varieties and maturity of plums are different, the sweetness of the production is also different, and the amount of sugar can be increased or decreased in an appropriate amount.
2, the container must be high temperature disinfection after drying and reuse, plum sauce refrigeration can be stored for a period of time, take a clean spoon when using.