Homemade Mulberry Sauce
by Flying summer flowers
Favorite
Difficulty
Easy
Time
1h
Serving
2
1. Pick the stalks of mulberries. Mix the cold boiled boil with salt evenly, soak the mulberries for 5 minutes, pick up, and rinse with cold boiled boil to control the moisture
2. Mix the mulberries with sugar, coat the surface of the mulberries with sugar, let stand for half an hour, and marinate for a while
3. Pour the marinated mulberries and juice into a pot, bring to a boil over high heat, and add 20ml of lemon juice.
4. Turn the heat to a low heat and simmer until it thickens. Add the remaining lemon juice and stir well, then the pot is ready.
5. Let the cooked jam cool down and it's ready to be bottled.
Tips:1. Some pros will add wort or honey when cooking jam. Personally, I don't think it will have any effect if it is not added.
2. The mulberries are very ripe and taste very sweet, so there is not too much sugar added.
3. The finished jam should be kept in the refrigerator
