准备一个罐头水浴和四只半品脱罐。
李子大不反应的煎锅。圣ir in the sugar and vanilla until well combined. Let sit, stirring once or twice, until the sugar begins to dissolve, 5 to 10 minutes. Bring the mixture to a boil over high heat. Reduce the heat to medium high and cook, stirring frequently, until the plums start to break down, the liquid begins to evaporate, and the mixture begins to thicken, 8 to 10 minutes. Stir in the lemon juice. If you find that the chunks of fruit are too big for your liking, use a potato masher to help break them down.
继续煮至果酱变稠,再增加3至4分钟。当您可以通过果酱拉铲,而清除的空间保持2或3秒钟,就可以完成。混合物在冷却时会继续变稠,因此请确保阻止您所需的厚度。如果使用,请卸下并丢弃香草豆吊舱。
使用漏斗将果酱倒入准备好的罐子中,留下1/2英寸的顶空。擦拭轮辋,涂上盖子和环,然后在沸水浴罐中进行10分钟。
取下罐子,将它们放在折叠的厨房毛巾上以冷却。当罐子冷却到足够舒适地处理时,请检查密封件。密封的罐子可以在室温下储存长达一年。任何未密封的罐子都应冷藏并及时使用。
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