I recorded a program in the morning and made a sweet and sour green plum jam with green plum. After the finished product came out, the choreographer took the spoon and tasted it. Finally, I took the whole bottle of green plum sauce back. When the green plum is ripe, I see the green plum hanging on the branch. At this time of the year, I will buy some green plums and make green plum jam. Xiaozhe ate two slices of toast every morning. In the last two years, I applied the jam for the toast. I used my seasonal fruit to make a healthy, non-added natural jam. Since I made homemade jam, I have not bought jam in the supermarket. A lot of jams are made, nothing more than adding sugar or maltose to thicken. However, the difference between green plum jam and other jams is that because the green plum itself has a sour taste, it takes several steps to make the jam. It is to remove the sour taste of the green plum and then knead it into a sweet and sour jam. .
Wash the green plum and add 2 teaspoons of salt to soak for 3 hours (to remove) and drain the water.
Re-add water to the green plum, add 2 teaspoons of salt, boil and turn to low heat for 5 minutes, turn off the heat. Cooling green plum with cold water
Use a small spoon to scrape the green plum meat (the skin can go or not, I don’t think the difference is big)
Pour the green plum meat into the deep pot and add 250g white sugar.
Cook over high heat until the sugar melts. Turn to low heat and cook while stirring with a wooden spoon.
Cook until the consistency of the plum meat into jam, then turn off the fire. (This time is very time-saving, probably only took more than ten minutes)
Slightly cool, when the simmered plum sauce is still hot, put it in a glass bottle and close it tightly, then cool it into the refrigerator.
[The key steps of Qingmei to go to 】]: 1. Soak in salt water for about 3 hours beforehand, then pour off the salt water and wash the green plum. The role of the salt water bubble is to get a taste. 2. When the green plum is boiled in the pot, it is also necessary to add some salt to cook together. The green plum after cooking is very fragrant and smells good. So that I kept doing a spoonful in the pot while I was doing it. [碎碎念]: 1. The skin of the green plum, if you are afraid of acid, can be picked out after cooking. This time I suspected that the skin was troubled, and the skin and the plum meat were smashed together. It was found to be quite good, not very sour, and the whole jam was very delicate. In the process of smashing, I used a spatula to crush the skin of the green plum. 2. Throughout the process, it was the most time-consuming to go to the green plum. I later summed up a way to pick out the hard skins and use the big spoon to directly press the plum with the plum, so that I just pick the core. Just fine. 3. The jam should be placed in the bottle hot. The bottle is best to use a glass bottle, and the bottle is tightly closed. Then the bottle is buckled to prevent it from being cooled, so that the bottle is kept in a vacuum state, which is good for preservation. After cooling, you need to store it in the refrigerator. After opening the lid, you should finish it in one month. If you don't open the lid, you can save it for at least three months.