Red Wine Mulberry Jam

Name: Red Wine Mulberry Jam
Total time: 1 h
Yield: 3
Cuisine: Chinese
Ingredients: 200g Mulberry (dried); 300g Red wine; 150g Cold water; 300g crystal sugar; 100g Lemon juice

by Guoge Reading

5.0 (1)

Favorite

2

Difficulty

Easy

Time

1h

Serving

3

The magnificent taste of the dried fruit from the wine makes the mulberry delicious. Today’s jam is the red wine mulberry jam. The mulberry is also called mulberry, which is sweet and juicy. It is one of the fruits that people often eat. Chinese medicine believes that mulberry is sweet and sour, with a slightly cold nature. It has the effects of nourishing blood and nourishing yin, promoting body fluids and thirst, and moisturizing intestinal dryness. It is mainly used for dizziness, tinnitus, palpitation, irritability and insomnia, waist and knees soreness, early white hair, and disappearance of yin and blood. Dry thirst, dry stool, etc. Modern studies have confirmed that mulberry fruits are rich in glucose, sucrose, fructose, carotene, vitamins (pro-A, B1, B2, PP and C, malic acid, succinic acid, tartaric acid and calcium) Nutrients such as quality and phosphorus

Ingredients

200g Mulberry (dried)
300g Red Wine
150g Cold Water
300g Crystal Sugar

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100g Lemon Juice

Red Wine Mulberry Jam

1. Dry clean mulberries

2. Dipped in red wine

3. Wash the green lemon, squeeze it in half, and take 100g

4. Put the dried mulberries, red wine juice, lemon juice, and rock sugar in a glass bowl and mix them evenly. Seal them with plastic wrap and put them in the refrigerator for 3 days. Take them out and stir them every 1 day.

5. Wash the jam jar, put it in the pot, add water to touch the jar, boil for 10 minutes, turn off the heat, put the bottle cap in the pot, continue to sterilize for 10 minutes; take out the drained water, pour the jam jar

6. Take it out of the refrigerator, pour it into a copper pot and simmer over a medium-to-low heat

7. Remove the astringent juice after boiling

8. Boil until the jam is concentrated to 1/2, then turn off the heat, remove the fruit pieces and puree the fruit

9. Pour the puree back into the copper pot, re-start the heat to simmer; bring to a boil, cook for another 3 minutes to turn off the heat

10. Put the jam into the bottle, close the bottle cap tightly, and buckle while it is hot. After buckling for 30 minutes, wash the bottle and keep it at room temperature for 3~7 days before putting it in the refrigerator.

Tips:
1. It is best to have fresh mulberries, if not, you can use dried mulberries
2. After the jam is boiled, put it into the bottle while it is hot and put it upside down, it will form a vacuum state, and put it in the refrigerator after it is completely cooled