Mulberry Jam
by Food·Color
Favorite
Difficulty
Easy
Time
2h
Serving
2
To be precise, this is mulberry residue. The mulberry that was squeezed out of the juice lost its sweetness and taste, and tasted nothing but a pile of crude material, like chicken ribs. What can it be used for?
To make jam, use a food processor to beat it very finely, add enough sugar, and boil it, and it will change into a fine and thick jam. Turn out the dusty casserole in the corner for a long time, and wash it out-mulberries avoid ironware.
With constant stirring, the juice became thicker and thicker and began to splash around. After a taste, the sweetness is good, the mulberry flavor seems to have become rich, and the taste seems to be almost meaningful. Immediately decided to use starch to make a thick gorgon. After mixing the glutinous juice, stir, and sure enough, the taste is smoother, not like the previous one, although it is thin, it still separates. It might be better to use pectin. Without this, starch is the same.
You're done, bottling, 4 bottles of Lao Gan Ma, fruitful, share and eat. . . .
To make jam, use a food processor to beat it very finely, add enough sugar, and boil it, and it will change into a fine and thick jam. Turn out the dusty casserole in the corner for a long time, and wash it out-mulberries avoid ironware.
With constant stirring, the juice became thicker and thicker and began to splash around. After a taste, the sweetness is good, the mulberry flavor seems to have become rich, and the taste seems to be almost meaningful. Immediately decided to use starch to make a thick gorgon. After mixing the glutinous juice, stir, and sure enough, the taste is smoother, not like the previous one, although it is thin, it still separates. It might be better to use pectin. Without this, starch is the same.
You're done, bottling, 4 bottles of Lao Gan Ma, fruitful, share and eat. . . .
