How to Make Red Flesh Plum Jam at Home, Give It a Try Yourself

At this time of year, the mountain community always brings us an extra basket of plums along with the peaches they carry down every week. These red flesh plums taste full of flavor, but they are also really sour. Each time they bring them down, we pick out the overripe ones or the ones that are too green and astringent, and only the rest go to the customers who want them.

This Tuesday it was announced that work and classes were cancelled, but in order to rush out shipments for our home delivery produce customers, my colleagues and I all stayed in the office sorting vegetables, shipping orders, and selecting fruit. Before getting off work, Teacher Meimao handed us several bags of dropped plums and told us to each take one home, which counted as a small reward for a hard day's work.

Looking at the red flesh plums that were too sour for me, I remembered that some people seem to use them to make jam, so that same evening I started trying it out. I never expected it to be much simpler than I imagined. If you happen to have red flesh plums on hand, you can try making it too. I just happened to have only handmade cane sugar on hand, so I used that, and unexpectedly its aroma blended very well with the red flesh plums.

Ingredients:

360 g red flesh plums, seeded; 130 g Laiji community handmade cane sugar
(fruit flesh : sugar = 2:1; if the plums are sweeter, the amount of sugar can be reduced)

Method:

1. Choose red flesh plums; pick fruit that is purpler red and fully ripe, because some of the ones I got were so ripe they had already turned mushy, which was just right for making jam
2. Wash the red flesh plums, remove the seeds, and cut into small pieces
3. Put the red flesh plums directly into a flat-bottomed pan and cook over very low heat; do not forget to stir constantly
4. When the fruit flesh softens and becomes sticky, add half of the handmade cane sugar and continue cooking over very low heat
5. After cooking for about 2 minutes, add the remaining cane sugar and continue cooking; do not forget to stir
6. Once it has simmered to the desired thickness, turn off the heat

Because it was my first time making it, I was very nervous when I gave it to my colleagues to taste, but unexpectedly it received rave reviews. Everyone can try making jam themselves too!