Mulberry Jam

Mulberry Jam

1. Clean the mulberries and soak them in light salt water for half an hour.

2. Rinse and drain.

3. Go to stalk

4. Sprinkle white sugar on the mulberries and marinate for an hour.

5. Pour the mulberries into the pot and simmer slowly over low heat.

6. During the boiling, stir with a spoon continuously to prevent it from sticking to the pot. You can press it with a spoon, and be careful not to add water during the whole process.

7. Slowly simmer until the mulberries soften and the soup thickens. Add honey, squeeze in half a lemon juice and stir evenly, then simmer for a few minutes to turn off the heat.

8. Prepare a clean, water-free, high-temperature resistant glass bottle, heat it in the microwave for half a minute, fill the bottle while it is hot, let it cool, and store it in the refrigerator.

9. There are two bottles in the 300ml glass jar! Mulberry jam is best with homemade yogurt!

10. The taste of mulberry yogurt is great!

Tips:

1. With maltose, you can also add maltose to increase the viscosity of the sauce, and the taste will be more like the jam sold outside.
2. It is not recommended to use a bread machine to make jam. It is best to use a non-stick pan or a steel pan to cook it slowly. The finished jam has large pulp and good taste.
3. Adjust the amount of lemon juice to adjust the sweetness.