Banana Mulberry Jam
1.
Wash the mulberries thoroughly and soak them in salt water for 15 minutes, then rinse them off again;
2.
Add rock sugar and lemon juice to the mulberries, stir well, cover with plastic wrap and store in the refrigerator for 4 hours;
3.
Put the refrigerated mulberries and the soup into the pot, turn on a medium-to-low fire and slowly heat, and stir appropriately while heating;
4.
Take advantage of the heating gap, peel the banana and slice it;
5.
When the soup in the pot gradually increases, add bananas, and from then on, keep stirring slowly;
6.
When the soup in the pot gradually thickens, the color of the banana turns red, and the gap left by the wooden spoon across the bottom of the pot will not disappear immediately, the concentration is enough.
7.
Turn off the heat, bottle it while hot, buckle it upside down and let it cool, and put it in the refrigerator for storage.
Tips:
1. Be sure to add lemon juice. Lemon juice is a natural antioxidant and preservative, which can adjust the acidity of jam. The higher the acidity, the longer the shelf life;
2. Be sure to use rock candy. Rock candy and mulberry are the best match, and it is also very suitable with banana;
3. The container for storing jam should be sterilized in advance, and it can be turned in the microwave for 1 or 2 minutes.