Recipe: Plum jam

Home Cooking Recipe: Plum jam


The season when plums are on the market, unfortunately most of the plums are of the type of acid-toothed, and it is a good choice to cook them into jam. This plum jam is not high in sugar, you can still taste the sweet and sour taste of fresh plums, savoury toast, roll cake or make a jam tower.



  1. Fresh plums are washed and the skin is washed clean, because there is no need to peel (of course, peeling is also possible), after seeding, cut into small pieces or flakes for use.

  2. Take a clean large bowl, put the seeded diced plums, and 200g rock sugar, 15ml lemon juice together into the pot and mix well, cover the plastic wrap and let stand for about 1 hour.

  3. Pour the mixture of plums, rock sugar and lemon juice that have been left to stand in a non-stick pan and cook over low heat. At the beginning, it will ooze a lot of water, and the patient will cook slowly and slowly, and pick up the surface foam.

  4. As the water slowly drains, the plums soften and melt, and the natural pectin is released. The jam gradually thickens and shines, so the fire can be turned off. Be careful to stir during the period to prevent cooking.

  5. Place in the pot for a while, then put it into a sterilized and drained glass jar, and tighten the lid until it is completely cool.


1, the amount of sweeteners can increase according to personal preference, this formula is not sweet at all, no need to reduce sugar; 2, because there is no added, it is recommended to store in the refrigerator.

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