How to make plum sauce

Disease comes silently, and it is very likely caused by us always eating out indiscriminately. We should take this as a lesson. The following is an introduction to plum jam, and we will cook it ourselves in the future.

1. Soak in salt water: Soak the green plums in salt water for two hours, with 2 teaspoons of salt per pound of green plums, to reduce the sour taste.

2.1 After the cooked green plums cool down to room temperature, remove the core.

3.2 Put the green plums into boiling water and boil for five minutes. Then boil the green plums at a ratio of 1 teaspoon of salt to 1 pound of green plums and boil for about five minutes.

4. Put the pitted green plums back into the pot and add rock sugar. The proportion of sugar is about 1/3 of the volume of green plums (the proportion of sugar can be adjusted according to personal preference). It is best to add 1/6 teaspoon of salt to 1 pound of green plums. The effect of adding salt is to make the flavor more mellow; otherwise, if there is only sugar, the taste will be thin. After boiling, simmer on low heat for ten minutes. Bottling.

Although the above method of making plum jam may seem a bit complicated, I believe that you are smart enough to have mastered it. Now that you have mastered the text, you can start doing it yourself. I believe that you have strong hands-on ability.