Plum Sour (Sour Sauce) Recipe

After washing the plums thoroughly, leave them to cook on high heat in water at a level of one finger.

Take the boiled plums from the heat after 30-40 minutes and transfer to a strainer.

Crush the plums in the strainer with a spoon and use a blender to further crush the plum puree accumulated in the pot.

Fill the mashed material into the double-layer cheesecloth pouch that you have prepared previously.

Put the pouch in the strainer, put pressure on it and let the water flow well.

Even though it seems like the spinning process has finished, wait for the water to flow overnight as there will still be water in the puree.

The next day, take the drained plum juice into the cooking pot.

Boil on high fire, stirring constantly.

When the consistency is thickened, pour the salt into it and remove from the heat without waiting.

While it is hot, pour the plum syrup into jars and close it tightly.

Your plum molasses is ready for your salads.