For the first time, I made a plum jam, sour and sweet, added to the bread, added to the biscuits, and the cake roll is a good choice.
Wash the plums into small pieces, put them into a clean pot, pour the same proportion of white sugar and mix well, and let the refrigerator freeze for one night.
Take out the pickled plums, put the syrup in the pot with the syrup, stir it on the fire, use a small fire, stir with a wooden spoon.
After stirring constantly, it becomes viscous. Just turn off a few drops of fresh lemon juice before the fire, stir and turn off the heat.
Immediately load into a clean glass bottle and heat the lid to save
note: 1. The ratio of plums to sugar is 1:1. 2. Preservation: If you don't want to eat it right now, put it in a glass bottle and put it in a glass bottle. The storage time can be up to several months. If you want to finish it in 1 week as soon as possible, you can put it in the lid after cooling. The refrigerator can be refrigerated.