Keep sweet -- plum jam

Keep sweet -- plum jam

Introduction:

"My son likes to eat jam. He especially likes to dip bread or steamed bread. Sometimes he is very willful and has to scoop it out with a spoon. Jam on the market contains a lot of preservatives and pigments, eating too much is not good for children's health. It's the peak season for fruits. There are all kinds of fruits in the fruit market. You can make jam with fresh fruits, so that children can eat with ease. "

Production steps:

Step 1: wash the plum and cut it with a knife to remove the core.

Step 2: add rock sugar, stir well, put it in the refrigerator for 2 hours.

Step 3: pour the plum and the juice into the stainless steel pot.

Step 4: bring to a boil over medium heat.

Step 5: turn to low heat, add lemon juice and stir well.

Step 6: when the color becomes dark and thick, mix in maltose.

Step 7: put it into jam bottle while it's hot, and put it into refrigerator for storage after it's completely cooled.

Materials required:

Ripe plums: 500g

Rock sugar: 100g

Maltose: 100g

Lemon juice: 20 ml

Note: 1, plums must choose mature sweet, sour, not suitable for jam. 2. Maltose has lower sweetness and lower calories, which is more healthy. If not, it's OK to change the maltose portion into granulated sugar. 3. The function of lemon juice is to adjust the acidity, sweetness and consistency of jam, add fragrance and make the color more colorful. 4. In the process of cooking jam, be sure to keep the heat low and do not stop stirring with wooden spoon, so as to avoid sticking to the pot and becoming paste. 5. The cooked jam will become thicker after cooling and refrigeration, so it doesn't need to be overcooked.

Production difficulty: ordinary

Process: boiling

Production time: half an hour

Taste: sweet and sour