mulberry jam

mulberry jam

Introduction:

"I'm afraid the mulberry season is the shortest among the fruits. It's only sold in April every spring. But you can't see it in fruit shops and supermarkets. Only in the streets, alleys or open-air markets, peddlers are standing or squatting with baskets made of wickers. In front of them are big black purple, mature and juicy mulberry. As soon as I see this picture, I can't move half a step. I have to buy some more or less. I don't care what I do. I buy it first. "

Production steps:

Step 1: fresh big mulberry.

Step 2: cut off the stem of the mulberry, rinse it, mix it with sugar and marinate for half an hour.

Step 3: the mulberry into the pot (preferably stainless steel pot), add rock sugar, small fire slowly boil to viscous (at least 30 minutes), the middle should often stir.

Step 4: squeeze in the lemon juice, add 1 tablespoon maltose and stir well.

Step 5: keep boiling for a few minutes and turn off the heat.

Step 6: wash the sealed container with boiling water, dry the water, put the cooled jam into the bottle and seal it, and refrigerate it in the refrigerator!

Materials required:

Mulberry: 450g

White granulated sugar: 50g

Rock sugar: 75g

Lemon: half

Maltose: 1 tablespoon

Precautions: 1, clean mulberry method: can first use light salt water, rice water, flour water (water plus a teaspoon of flour) soak for 10-20 minutes, and then rinse with water several times. 2. Since there is no preservative added to the homemade jam, you should eat it as soon as possible, preferably in a week.

Production difficulty: simple

Process: boiling

Production time: three quarters of an hour

Taste: sweet