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Plum Jam | Coris Cooking Channel's Recipe Transcription

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Ingredients

Plum (plum with bright red skin) : 1 pack (about 10 balls) flesh amount about 334g
Granulated sugar : 200g (60% of the pulp of plums)

Time required

30minutes

Procedure

1) Divide plums into seeds and pulp 00:28
Plums are lightly washed with water, and the flesh is cut and separated into seeds. Roughly cut the cut flesh.
2) Let the granulated sugar blend in 02:07
Weigh the flesh and put it in a hand pan. Add 60% of the flesh of the plums of granulated sugar (200g this time) so that it is sprinkled over the whole plum, and shake the hand pan lightly to spread the granulated sugar over the whole plum. Cover the hand pan and leave it at room temperature for 30 minutes.
3) Put on medium heat 02:56
Heat over medium heat and mix with a spatula. When it boils, remove the lye and reduce the heat to low and cook. Occasionally mix with a spatula and remove the floating lye while cooking.
4) Turn on the tromi 05:22
When the jam comes with a tromi and you can see the bottom of the pot with a spatula, cook it.
5) Put in a storage jar 05:54
Place in a storage bottle, wrap it so that it adheres to the surface, and cool at room temperature. When it cools, put it in the refrigerator to cool it.

Point

・ When separating the flesh of plums into seeds, you can make a cut in the middle to separate the peaches, but depending on the ripeness, the flesh may be crushed, so cut the flesh and separate it from the seeds. Is recommended.
・ After 30 minutes, the granulated sugar is dissolved in the juice of the plums and becomes a little syrup. The syrup makes it harder to burn when cooking plum jam.
・ If the jam comes with a tromi and you can see the bottom of the pot with a spatula, you can overcook it. Be careful not to overcook as it will harden when it gets cold.
・ If frozen, the storage period will be longer. It doesn't harden even when frozen, so you can just scoop it up with a spoon and sprinkle it on yogurt to eat it.