Mulberry Jam
Overview
Northerners really like mulberries, and you can always see some grandparents selling mulberries in a basket at the market. Every time I see those very old people running around for a living regardless of the weather, I always feel a little unbearable. Therefore, I will always patronize their stalls and do my little bit in the hope that they can go home early. This is my first time making mulberry jam. It has a very beautiful color and tastes great. The mulberry seeds are crunchy and crunchy when chewed in the mouth, which greatly enhances the taste.
Tags
Ingredients
Steps
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Have all the ingredients ready.
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Wash the mulberries and cut off the stems.
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Crush the rock sugar and put it into a food processor to make powder.
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Pour the rock sugar powder into the mulberries. Of course, you can also use white sugar. If you want to store it for a longer time, the amount of sugar needs to be increased appropriately.
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Mix well and refrigerate for half a day.
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When the rock sugar melts, the mulberries will produce a lot of water.
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Put the mulberries, soup and residue into a non-stick pan.
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Adjust the heat of the induction cooker to 200 degrees and stir with a shovel while cooking. This is what it looks like after frying for eight minutes.
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After most of the water evaporates, reduce the heat to low and use a shovel to slightly smash the large mulberries.
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Add lemon juice and maltose.
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Rinse the glass bottle with boiling water in advance and drain it.
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Bottle the jam while it's still hot.
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After cooling, store in the refrigerator.
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The color really surprised me.
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Mulberries have many functions, including nourishing yin and blood, beautifying hair, and preventing and fighting cancer. Eat more during the peak season.
