Strawberry Mulberry Jam

Overview

Strawberries are beautiful and nutritious. They have always been my favorite. Seeing that strawberries are about to be sold out, I thought that I should make some strawberry jam to preserve this deliciousness. I like small strawberries, which can taste a more pure strawberry flavor. When I bought strawberries, I saw that mulberries were very fresh. Tongtong has liked to eat mulberries since he was a child, so he bought them home together. Suddenly a thought flashed in his mind. I had the idea to put them in some to make jam. The taste should be good and the color should be good, so I happily executed it. Unexpectedly, the taste exceeded expectations, full of anthocyanins. In order to prevent the mulberries from covering up the beauty of the strawberries, the ratio of strawberries to mulberries was 6:1. You can mix the fruits as you like, put more of whichever you like.

Tags

• dessert
• jam
• flour
• lemon
• mulberries
• rock sugar
• strawberry
• white sugar

Ingredients

Steps

1. 1 Rinse the mulberries and strawberries continuously with running water for several minutes to remove some of the bacteria and pesticides on the surface of the mulberries and strawberries. Then place them in a large bowl filled with water and soak them with a small amount of flour or salt.

   

2. 2 Pour out the water in the bowl, rinse again, then remove the stems of the mulberries, remove the leaves of the strawberries and cut them into pieces. I like a grainy jam, and don’t cut it too small. Sprinkle with sugar, mix well, and marinate for more than 3 hours.

   

3. 3 Pickle strawberries and mulberries until water comes out.

   

4. 4 Pour the pulp into the bread machine along with the marinating water.

   

5. 5 Add rock sugar. The sweetness can be adjusted according to the sweetness and sourness of the strawberries and mulberries. My strawberries and mulberries this time were quite sweet, and the amount of sugar was relatively reduced. Generally, the ratio of pulp to sugar in jam is 2:1. The amount of sugar can be increased or decreased appropriately. Sugar can make the jam thicker and is a good preservative. Using too little sugar will shorten the shelf life. If the amount of sugar is moderate, well-sterilized jam can last for more than 6 months.

   

6. 6 .Pour in the juice of half a lemon. Lemon juice can adjust the acidity, sterilize and preserve the jam, increase the fruity aroma and improve the gloss.

   

7. 7 Cover the bread bucket with a piece of tin foil to prevent jam from splashing and facilitate later cleaning. Start the jam program. My bread machine takes 1 hour and 15 minutes. Different models have slightly different times. (If you don’t have a bread machine, pour the pulp together with water into a large-capacity non-stick pan or enamel pan, add rock sugar, bring to a boil over high heat, then turn to medium-low heat and cook slowly, stirring constantly to prevent sticking to the bottom. When it becomes a little sticky, add lemon juice. When it becomes thick, turn off the heat, which is relatively time-consuming.)

   

8. 8 Put the prepared jam into a pre-sterilized bottle while it is still hot, and then immediately invert it for more than 30 minutes. The purpose of inverting it while it is hot is to make the bottle reach low pressure, close to vacuum. The jam jar I bought will reach a vacuum state directly after being inverted. (The simplest bottle sterilization method: put the jam bottle into a pot with cold water, boil it for ten minutes, take it out with a tong, place it upside down on a drying rack or towel, and wait for the water to dry. You can also use a microwave and oven to sterilize.)

   

9. 9 Store the jam in the refrigerator. Unopened jam can be stored for half a year. After opening, it is recommended to eat it within half a month.

   

10. 10 The encounter between strawberries and mulberries is so amazing, the sour and sweet taste is particularly delicious, you can eat it and cherish it.