Strawberry Mulberry Sauce

Name: Strawberry Mulberry Sauce
Total time: 1 h 30 min
Yield: 2
Cuisine: Chinese
Ingredients: 600g Strawberry; 140g Sugar; 100g Mulberry; 80g crystal sugar; 1/2 lemon; A small amount Flour

by Tong Gago

4.9 (1)

Favorite

Difficulty

Easy

Time

1h 30m

Serving

2

Strawberries are high-valued and rich in nutrition. It has always been my favorite. Seeing that strawberries are about to go out of the market, I remembered that I should make some strawberry jam to preserve this deliciousness. I like small strawberries. I can eat more pure strawberry flavor. When I bought strawberries, I saw that the mulberries were very fresh. Tongtong likes to eat mulberries since he was a child. So he bought them back home together. Suddenly an idea flashed in his mind and put them in some to make jam. The taste should be good and the color should be good. So I implemented it happily. I didn’t expect that the taste exceeded expectations. The full anthocyanins are both visually perceptive. In order to prevent the mulberries from covering up the beauty of strawberries, the ratio of strawberries to mulberries is 6:1. The combination of fruits can be whatever you want. Put more if you like.

Ingredients

600g Strawberry
140g Sugar
100g Mulberry
80g Crystal Sugar
1/2 Lemon
A small amount Flour

Strawberry Mulberry Sauce

1. Rinse continuously with running water for several minutes to wash off the bacteria and pesticides on the surface of mulberries and strawberries in advance, and then place them in a large bowl filled with water and soak them in a small amount of flour or salt.

2. Pour out the water in the bowl, rinse again, then remove the stalks of the mulberries, remove the leaves and cut the strawberries, I like the grainy jam, and it is not too small, sprinkle with sugar, mix well, and marinate 3 More than hours.

3. Pickled until the strawberries and mulberries come out of water.

4. Pour the pulp into the bread machine along with the marinated water.

5. Add rock sugar, the sweetness can be adjusted according to the sweetness and sourness of strawberries and mulberries. My strawberries and mulberries are quite sweet this time, and the amount of sugar is relatively reduced. Generally, the ratio of pulp to sugar in jam is 2:1. The amount of sugar can be increased or decreased appropriately. Sugar can thicken the jam and is a good preservative. Using too little sugar will shorten the shelf life. If the amount of sugar is moderate, sterilize Good jams can last for more than 6 months.

6. Pour the juice of half a lemon. The lemon juice in the jam can adjust the acidity, sterilize and preserve, increase the fruity flavor and improve the gloss.

7. Put a piece of tin foil on the bread bucket to prevent jam from splashing, easy to clean in later stages, and start the jam program. The time of my bread machine is 1 hour and 15 minutes, and the time varies slightly for different models. (If you don’t have a bread machine, then pour the pulp and water into a large-capacity non-stick pan or enamel pan, add rock sugar, turn to medium and low heat to boil after a high fire, and keep stirring to prevent sticking to the bottom. Add lemon juice when it is thick, turn off the heat when it is thick, which is relatively time-consuming.)

8. Put the finished jam into a pre-sterilized bottle while it is hot, and then immediately pour it for more than 30 minutes. The purpose of the jam is to make the bottle reach a low pressure and close to a vacuum. The jam jar I bought will reach the vacuum state directly after being inverted. (The easiest way to sterilize the bottle: put the jam jar with cold water in the pot, boil it for ten minutes after boiling, remove it with a clip, buckle it upside down on a drying rack or towel, and wait for the moisture to dry out. You can also use a microwave or oven to sterilize .)

9. Put the jam in the refrigerator for storage. The unopened jam can be stored for half a year. After opening, it is recommended to eat it within half a month.