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Plum jam captures the warmth and colours of autumn in every spoonful. This recipe balances the natural tartness of plums with gentle sweetness, creating a rich, deep flavour and beautiful golden-red hue.
布冧果醬盛載着秋天的暖意與色彩。這個食譜將布冧的微酸與細緻甜味融合，煮出香濃深邃、色澤迷人的金紅色果醬。
Plum Jam | 布冧果醬 食譜
Plum Jam | 布冧果醬
Plum jam captures the warmth and colours of autumn in every spoonful. This recipe balances the natural tartness of plums with gentle sweetness, creating a rich, deep flavour and beautiful golden-red hue.布冧果醬盛載着秋天的暖意與色彩。這個食譜將布冧的微酸與細緻甜味融合，煮出香濃深邃、色澤迷人的金紅色果醬。
Ingredients
- 700 g Plum 布冧
- 350 g Caster Sugar 幼砂糖
- 80 ml Water 水
Instructions
- Cut the plums in half. Remove the stones and place them in a muslin bag. Crack the stones and get the kernels.
- Put the plums, kernels and water into a saucepan and simmer for at least 45 minutes or until tender.
- Gradually add in the sugar and cook until dissolved.
- Turn to high heat, cook until thickened and reaching the setting point.
- 布冧切開並去核，把核放入紗布袋內，輕敲取出核仁。
- 將布冧、核仁與清水放入鍋中，小火煮約 45 分鐘至軟身。
- 分次加入幼砂糖，煮至完全溶化。
- 轉大火煮至濃稠，並達到凝固點即可。
Notes
Yves Tips
- Plum kernels are a rich source of natural pectin. Simmering them with the fruit helps the jam set naturally without extra additives.
- 布冧的核仁含有豐富天然果膠，與果肉同煮可自然凝固，毋須額外添加凝固劑。
歡迎加入我的FB 群組 Bonnie Yves 果醬 & 食譜分享谷，一起煮果醬～
Join my FB Group here, let's start & jam~
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