Plum jam

Wash the plums thoroughly and drain the water.

2. Cut the cleaned plum in half, squeeze out the core, and throw the pulp into the inner bucket of the bread maker. If there is no bread maker, simply cut the fruit pulp into small pieces, pour them into a frying pan, add water and stir fry over medium heat, which is similar to the jam function of a bread maker.

3. Add a small amount of water to the bread bucket and activate the jam function of the bread maker. The default operating time is about 50 minutes, and once the lid is closed, there is no need to worry. The picture shows the initial heating and stirring process.

After the program of the bread machine is executed, the jam is very thin as shown in the picture, and it needs to be poured into the frying pan to collect the juice.

5. Pour into a non stick wok, turn on medium heat, and stir fry continuously with a spatula. Be sure to stir thoroughly, otherwise it may cause the bottom to become sticky.

6. When it is fried as shown in the picture, not only the color becomes darker, but also the texture becomes thick, like Congee, bubbling up big bubbles, then it is almost there. You can taste the taste by gradually adding a small amount of white sugar, turning on low heat, and continuing to stir fry until the sugar melts.

7. Stir fry until it reaches a smooth and shiny gelatinous texture as shown in the picture. Use a spoon to scoop up a little jam, with the spoon facing down. The jam on top will not flow down, and there will be no obvious skin in the jam. The jam is cooked.

8. The above steps have been completed, and there is another very important step: disinfecting the container containing the jam. Put the bottle and lid together in clean water, boil for 15 minutes, remove and drain the water. I am using a glass can head bottle, and the can mouth can be tightened and sealed. You can also use IKEA sealed glass bottles or sealed fresh-keeping boxes. It is best not to use metal cans, as the fruit acid in jam can easily corrode the metal surface. Also, make sure to cook thoroughly, kill bacteria and microorganisms, and maintain a sealed state so that the jam is not easily spoiled.

Finally, put the jam into the bottle, tighten the lid while it is still hot, and seal it in the refrigerator for refrigeration. Tighten the lid while it is hot, which is somewhat similar to the function of "vacuuming".