Mulberry Jam

Name: Mulberry Jam
Total time: 2 h
Yield: 2
Cuisine: Chinese
Ingredients: 800g Mulberry; 180g White sugar; 40g maltose; 30g Lemon juice

by Baoma's little chef.

4.6 (1)

Favorite

Difficulty

Normal

Time

2h

Serving

2

Mulberry has dark hair, white and tender skin, delays aging, strengthens immunity and promotes digestion. A big, thick, purple-red color is a good product! In addition, ironware must not be used when cooking mulberries, because mulberries will decompose acidic substances and will chemically react with iron, causing poisoning!"

Ingredients

800g Mulberry
180g White Sugar

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40g Maltose
30g Lemon Juice

Mulberry Jam

1. Sterilize the glass bottles with iron lids, bottles and lids in boiling water for 15 minutes, control the water and let them dry for later use!

2. Cut off the stems of mulberries

3. Soak in water and a little salt for 15 minutes

4. After washing several times, control the water, add white sugar and mix well

5. After mixing well, cover with plastic wrap and put in the refrigerator to marinate overnight

6. Pour even the juice and mulberries into a stainless steel pot and bring to a boil

7. Turn to a small fire and simmer, stir with the hand spoon during the process, avoid mashing the pot, add maltose and lemon juice when the juice is obviously reduced

8. Then simmer for a while, keep the fire low, keep stirring, and turn off the fire if it thickens

9. Immediately bottling and tighten the lid, upside down! Store in the refrigerator after it has cooled down. All aspects are handled properly, and it won't be bad for a few months!