Mulberry Jam

Name: Mulberry Jam
Total time: 1 h
Yield: 2
Cuisine: Chinese
Ingredients: 4000g Mulberry; 500g White sugar; 500g crystal sugar; 1 piece lemon

by Wan Fengling

4.7 (1)

Favorite

Difficulty

Easy

Time

1h

Serving

2

The packaging of supermarket mulberries is really cheating, if you buy it for jam, the cost is very high. Today, I picked this raw material by myself and my husband in a wild mulberry forest, so I was headstrong. Seeing the mulberry forest, the husband improvised his first limerick: "When the mulberries are mature again, the feelings have become deep purple; Yin Hong does not ask why it is dyed, and the unsweetness and sweetness can be known." Oh, the natural fun of picking is endless. The process of making jam is also very enjoyable, because the fruity aroma is particularly strong. Mr.'s evaluation is "sweet but not greasy, crispy in the fragrance".
I used 4 kilograms of mulberries, I used 500 grams of white sugar, and 500 grams of rock sugar. You can use this ratio. Of course, sugar itself is a preservative. If you like sweetness or want to store it longer, you can increase the amount of sugar.

Ingredients

4000g Mulberry
500g White Sugar
500g Crystal Sugar
1 piece Lemon

Mulberry Jam

1. Remove the handles and rinse the mulberries, pour in sugar and marinate for 1 hour.

2. Turn on a high fire and bring it to a medium heat to remove the foam.

3. When the juice is less, add rock sugar and continue to boil. Stir frequently in the middle to prevent sticking to the bottom of the pan.

4. When the juice is more dry, pour in the lemon juice and continue to boil on low heat.

5. Turn off the heat while leaving a little juice, because it will be drier than it is now.

Tips:
1. The mulberries do not need to be broken, the whole fruit is more delicious. Bread spreads and yogurt taste great.
2. Remember not to use an iron pan, otherwise the color will not be dark red but black.