Green Plum Sauce

2024-12-18 14:58:49 353

The Yunnan Jianshui plum, which came from afar, was still green when I got home. I was lazy and didn't do it, so I let it go all night. As a result, the green plum suddenly turned into a "yellow apricot". If I hadn't said it, I would have thought it was an apricot. So I worked hard and divided the green plums into three parts - one for boiling sauce, one for soaking green plum wine, and one for making green plum sauce after sun exposure. The immediate result is today's green plum sauce. Green plum wine and green plum sauce will have to wait for six months and a month respectively before they can be served< br>

Details of ingredients

Green plum meat780 grams
lemon juiceA quantity of one
White sugarMore than 500 grams
salt20 grams

Technique

difficultybeginner
workmanshipsauce
tasteSour and sweet
timean hour

Steps to make Green Plum Sauce

1. Rinse 1000 grams of green plums with cold water to remove any floating dust on the surface;
2. Gently rub another handful of salt for an hour and soak it in cold water again, which can remove impurities on the surface very cleanly;
3. Use a sharp knife to remove the core of the green plum, leaving only the flesh. Weigh the flesh again to 780 grams;
4. Prepare white sugar, including fine sugar, coarse sugar, soft sugar, rock sugar, and a slightly dry lemon that I also used;
5. I used 500 grams of white sugar, which is slightly sour and sweet in the finished green plum sauce. You can increase it a little according to your taste preference;
6. Use a spoon to mix the green plum meat and white sugar evenly; Enter the Dongling JD08 bread maker and start the "jam" program, with a default time of 1 hour and 15 minutes; The remaining time can be almost completely left to the bread machine; Different brands of bread makers have different settings, please adjust according to the actual situation; If stir frying sauce by hand, patience is required; Stir fry continuously over low heat in a non stick pan throughout the process;
7. Squeeze out the lemon juice for later use. Lemon juice has the effects of brightening, preserving, and sterilizing. If not, and you can finish the jam in a short period of time, you don't need to use it; When the jam has become thick and the color has darkened, and there are about 10 minutes left until the completion time, pour lemon juice into the jam and continue boiling;
8. This is the green plum sauce that is about to be cooked, with a light amber color and a bright luster;
9. When boiling jam, clean the bottle containing the jam thoroughly without any oil stains, including the lid; Boil in a clean water pot without oil stars for 5 minutes;
10. Remove the inverted button and control the fire. Do not use kitchen towels or clean looking cloths to wipe the inside, as there may be bacteria on them that can contaminate the inside of the bottle;
11. Wear heat-resistant gloves, put the boiled green plum sauce into a bottle while it is hot, cover it with a lid, invert it, and keep the bottle in a vacuum state. It can be stored at room temperature for several months without opening the lid; If you haven't covered it while it's hot, you can refrigerate it for about a month and use a spoon to scoop it up for consumption.
12. Green plum sauce, sweet and sour, appetizing, two spoons a day to help sleep and relieve fatigue!