Red Wine Mulberry Jam

Name: Red Wine Mulberry Jam
Total time: 2 h
Yield: 2
Cuisine: Chinese
Ingredients: 200g Dried mulberries; 150g Cold water; 100g Lemon juice; 300g Red wine; 300g crystal sugar

by Little Fruity

5.0 (1)

Favorite

Difficulty

Normal

Time

2h

Serving

2

The magnificent taste of the dried fruit from the fermented wine complements the good taste of the mulberry.
Today's jam works are red wine mulberry jam. Mulberry is also called mulberry, which is sweet and juicy, and 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 and other symptoms.
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, calcium, phosphorus and other nutrients. "

Ingredients

Red Wine Mulberry Jam

1. Dry clean mulberries;

2. Dipped in red wine;

3. Wash the green lemon, squeeze the juice 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, put them in the refrigerator for 3 days, take them out and stir once 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 lid in the pot, continue to sterilize for 10 minutes; take out the drained water, and pour the jam jar;

6. Take it out of the refrigerator, pour it into a copper pot and cook 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 to puree;

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 and buckle while it is hot. After buckling for 30 minutes, wash the bottle body, keep it at room temperature for 3-7 days and then put 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 in 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.