Adjust the amount of sugar according to the amount of plums, about 1/4 of the weight of plums
220g can make 100ml jam
Soak in salt water for more than 2 hours.
Put in the pot and add salt to cook. Keep going
After the fire is boiled, simmer for 5 minutes.
The green plum is yellow in color after stewing.
Remove cold water and cool. Weigh and take 1/4 of the weight of the sugar.
Go nuclear, leave the flesh. Don't break the mixture into the flesh, or the jam is easy to suffer.
Pour the flesh and sugar into the pot (the pot is empty), add some water to the fire and boil, add the lemon juice, boil and turn to low heat to cook.
Stew until thick sauce to turn off the heat.
Place the bottle in a bottle that has been sterilized and dried with boiling water. The bottle mouth is turned upside down until it cools. Put it in the refrigerator and chill it. Allow the jam to last longer.
The taste is sweet and sour, brewing or cooking seasonings.