In the blink of an eye, half a year has passed, July has arrived, and the enthusiastic summer has ushered in a bumper harvest. Yesterday, my sister sent a video. The plum tree at home is full of plums again this year, and now it has turned red, all red. The plums look great together with the green leaves on the branches. It seems that you can smell the sweetness of plums through the video. This is a unique taste of summer and a taste of home.
Plums, peaches, and apricots are representative fruits in northern summer. However, among these three types, only peaches have a longer appreciation period. They can be eaten from June to October. The ripening periods of plums and apricots are relatively concentrated, in just a few days. If you don't hurry up and taste it, you will have to wait for another year of romance before seeing you again. Now that apricots are almost out of season, plums are at their peak, so don’t miss them.
As a seasonal fruit in summer, plums are also full of nutrients, rich in vitamins, fructose, and mineral components such as calcium, phosphorus, potassium, etc. You sweat a lot in summer, so you can eat more to replenish water and nutrition, and balance There are many benefits of acid and alkali in the body.
The plum tree in my hometown has been around for more than ten years, and there are so many plums to eat every year, so every time the plums start to turn red, my mother will pick some of them, dry them in the sun, and make plum jam, so that they can be savored. There are only a few days of plums to accompany us until winter or even the coming year. On weekdays, if we miss the taste of plums, we can eat a few pieces of dried plums, and sometimes add a few pieces to stew. The color of the meat will be bright red, and it will taste like a hint of plums. fragrant. The cooked plum jam can be spread on bread and eaten, or you can soak it in water and drink it. It is sweet and sour and will satisfy your cravings.
It’s another year when plums are fragrant. Don’t hesitate to buy 20 kilograms of them, dry or cook them, store them, and enjoy them for a whole year. Below I will share with you two methods of preserving plums. If you like it, you may wish to make some for your family ~
[Dried Plums]
Ingredients preparation: 5 pounds of plums, 200 grams of sugar, about 5 grams of salt
, skin of plums It is relatively thin, so we generally do not peel it when eating it, nor do we need to peel it when drying it, so that it tastes better after drying. However, when cleaning, it is best to wash it several times and soak it in salt water for 10 minutes, because it will inevitably need some medicine during its growth. After all, sweet and sour plums are also liked by insects.
. Dry the washed plums, then put them on the chopping board and cut them into small pieces one by one. They can be slightly thicker, about 3 mm. If they are too thin, they will have no taste after drying. You can take the plum cores with you, and it’s effortless to spit them out when eating.
. Put the cut plums into a large container, add some sugar and mix well. The amount of sugar should be adjusted flexibly according to the sweetness and sourness of the plums and your own preferences. Then put it in the refrigerator and refrigerate it overnight to allow the sugar to penetrate into the flesh of the plums and the moisture in the plums to seep out.
. After waiting overnight, the plum meat has fully lost water, making it easier to dry when drying.
. Take the plums out of the juice, squeeze them dry slightly, and then place them on a breathable container. Put it in a place with sufficient sunlight and good ventilation to dry. It's best to turn it over every four or five hours, and it will be basically dry in about two days. If it is placed outdoors, it is best to cover it with a dust cover, which is more hygienic and prevents birds from eating it.
. We collect the dried plums and put them in a fresh-keeping box or a fresh-keeping bag and seal them. . When eating, take out some and keep the rest sealed. It can be eaten directly as a snack, or can be stewed or cooked into porridge, both of which are very delicious.
[Boiled Plum Sauce]
Ingredients preparation: 2 pounds of plums, 200 grams of rock sugar, 10 grams of lemon juice
. When making plum sauce, we also need to keep the peel, because the plum peel is rich in nutrients, especially the flowers. Cyanin is good for the skin. Moreover, plum skin is rich in pectin, which can make the plum jam taste better.So the first step is still to carefully clean the lychees.
. Making plum sauce needs to be more precise, the plum core needs to be removed, and the plum meat needs to be cut into smaller pieces. Put it into a bowl, add lemon juice, rock sugar, and mix evenly with a spatula.
(Tips: When making jam, you generally need to add lemon juice, which not only increases the fruity flavor, but also has a sterilizing and antiseptic effect, thus extending the storage time of the jam.)
. Use plastic wrap to wrap the jam. Wrap it in a large bowl and put it in the refrigerator for 4 hours or overnight. This is also to allow the rock sugar to melt and penetrate into the plum meat, and to fuse the plum juice with the rock sugar. It is also more convenient and time-saving when we are struggling.
. Do not use an iron pot to cook plum sauce, as it will turn black. You can use a non-stick or stainless steel pot. Pour all the plums and soup into the pot. At the beginning, choose high heat and boil the soup in the pot. At this time, you will see some foam on the surface. Then we need to catch the foam to avoid affecting the plums. The flavor of the sauce.
Then we turn to medium heat and continue to simmer. Slowly you will find that the granular plum flesh disappears, the pulp becomes more and more delicate, and the soup becomes more and more viscous. In order to avoid sticking to the pot, we need to use a shovel to stir continuously. At this time, we can turn to low heat and simmer. How long have you been staying up? Use a shovel to scoop up some. The plum jam will slowly drip along the edge of the shovel. At this time, you can turn off the heat.
. We prepare the jars, sterilize them with hot water in advance, and then dry them. After the plum jam has cooled completely, it can be put into jars.
. We will seal the filled jar well. It is best to turn it upside down and observe whether it will flow out to ensure a tight seal. In order to preserve it for a longer period of time, it is best to refrigerate it in the refrigerator. There is no problem in eating it for about 3 months. It should be noted that you should use a clean spoon to scoop out every time you eat.
[Little Jasmine has something to say]
. Whether it is dried or boiled into sauce, you need to choose harder plums, that is, plums that are not fully mature. Not only are they easy to dry, but the sauce tastes better.
. Whether you are drying dried plums or boiling plum jam, you don’t need to peel them. Dried plums with skins taste better, and chestnut meat with skins is easier to make into sauce.
. Dried plums and plum jam are sour, sweet and delicious. They can relieve greasiness and satisfy cravings, but don’t eat too much at one time.
So the first step is still to carefully clean the lychees.This article is original by Xiao Jasmine Food Diary. It is not easy to code. Plagiarism and transfer by bad self-media are strictly prohibited. Everyone is welcome to follow, like, collect and forward! thank you for your support!
. Making plum sauce needs to be more precise, the plum core needs to be removed, and the plum meat needs to be cut into smaller pieces. Put it into a bowl, add lemon juice, rock sugar, and mix evenly with a spatula.
(Tips: When making jam, you generally need to add lemon juice, which not only increases the fruity flavor, but also has a sterilizing and antiseptic effect, thus extending the storage time of the jam.)
. Use plastic wrap to wrap the jam. Wrap it in a large bowl and put it in the refrigerator for 4 hours or overnight. This is also to allow the rock sugar to melt and penetrate into the plum meat, and to fuse the plum juice with the rock sugar. It is also more convenient and time-saving when we are struggling.
. Do not use an iron pot to cook plum sauce, as it will turn black. You can use a non-stick or stainless steel pot. Pour all the plums and soup into the pot. At the beginning, choose high heat and boil the soup in the pot. At this time, you will see some foam on the surface. Then we need to catch the foam to avoid affecting the plums. The flavor of the sauce.
Then we turn to medium heat and continue to simmer. Slowly you will find that the granular plum flesh disappears, the pulp becomes more and more delicate, and the soup becomes more and more viscous. In order to avoid sticking to the pot, we need to use a shovel to stir continuously. At this time, we can turn to low heat and simmer. How long have you been staying up? Use a shovel to scoop up some. The plum jam will slowly drip along the edge of the shovel. At this time, you can turn off the heat.
. We prepare the jars, sterilize them with hot water in advance, and then dry them. After the plum jam has cooled completely, it can be put into jars.
. We will seal the filled jar well. It is best to turn it upside down and observe whether it will flow out to ensure a tight seal. In order to preserve it for a longer period of time, it is best to refrigerate it in the refrigerator. There is no problem in eating it for about 3 months. It should be noted that you should use a clean spoon to scoop out every time you eat.
[Little Jasmine has something to say]
. Whether it is dried or boiled into sauce, you need to choose harder plums, that is, plums that are not fully mature. Not only are they easy to dry, but the sauce tastes better.
. Whether you are drying dried plums or boiling plum jam, you don’t need to peel them. Dried plums with skins taste better, and chestnut meat with skins is easier to make into sauce.
. Dried plums and plum jam are sour, sweet and delicious. They can relieve greasiness and satisfy cravings, but don’t eat too much at one time.
This article is original by Xiao Jasmine Food Diary. It is not easy to code. Plagiarism and transfer by bad self-media are strictly prohibited. Everyone is welcome to follow, like, collect and forward! thank you for your support!
