Mulberry Jam
1.
Soak the fresh mulberries in water for a while, then rinse off
2.
Dry the mulberries, remove the stalks, and put them in a small pot
3.
Put the rock sugar in the mulberry
4.
Bump the small pot a few times, mix the mulberries and rock sugar, then cover with plastic wrap and put it in the refrigerator for about 12 hours
5.
This is what the mulberry looks like 12 hours later, you can see that the rock sugar has completely melted
6.
Pour the mulberries into the pot, don’t use iron pots
7.
Turn on the fire source and boil the mulberries to a boil
8.
After boiling for about 20 minutes, squeeze the lemon juice into the mulberries
9.
Use a spoon to push the jam to make it evenly mixed
10.
Slowly simmer the jam over a low fire, during which time a spoon is often used to push the jam
11.
It's ok after about 50 minutes of cooking
12.
Prepare a clean glass bottle without water and oil, put the jam into the bottle while it is hot and seal it, and put it in the refrigerator after it has cooled.
Tips:
1. Adjust the amount of rock sugar according to the sweetness and sourness of mulberries;
2. In the process of boiling, stir the jam frequently to avoid sticking the pot;
3. Glass bottles should be used for the jam jars. They must be water-free and oil-free. They should be filled into the jars while they are hot and covered with a lid. After cooling, they should be refrigerated.
