The practice of this plum sauce is that I am free to make it myself, and it is not the same as that taught online, but it is really perfect. Actually, I don’t like to eat plums. I went to buy fruit and put it back on the day and didn’t want to eat it. So I started doing it. Jam, I didn’t expect it to be so beautiful and delicious after it became a sauce~~
First wash the plums, use salt to soak the surface and remove the white ones.
Plum to cut the small pieces
Put a small amount of water in the pot and add the rock sugar to cook. (If you use white sugar, this step can be omitted, and the direct sugar core fruit can be put into the pot together.)
Put the fruit pieces in, and then put a little bit of salt, rest assured, boiled out will not have a salty taste, but the taste will be very good, the taste will also improve. Put the rice cooker over the heat preservation cover and cover it (if the other pot is open, let the water in the flesh come out slowly). The water added before it has to be without the flesh. The plum is so hydrated that it does not need to be boiled by water.
After a while, the water will come out, the water will start to turn red, you can use the heating file (the normal pot can open the fire a little bigger, but don't be too big, after cooking the jam, the horse is still a little bit of fire slowly Come
After about 20 minutes of cooking, the jam starts to become very viscous. At this time, it is necessary to start stirring constantly, otherwise the bottom part of the pot will paste.
I have been stirring until the fruit pieces have disappeared and all become fiber. When the color is very red, it will be fine.
Cool and bottling, eat it in a week, put it in the refrigerator for a long time
When mixing the jam, I always stir in one direction. I don't know if it is the reason. The jam that I made is always very good. Also, the problem of salt, many of the sweets I make will add salt, a little salt will not eat salty, but it can taste