Chinese Food
Only jam is the most spring mulberry jam
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Spring is a good season for eating mulberries. When I see mulberries, I always hope to keep them for a long time. So I'll think about making some jam. It's said that eating mulberries will make people crane. Wow ~ then I'll let myself eat more mulberries. They taste sweet and sour. They are slightly cold (you should be careful when you are cold). They have the effects of nourishing blood, nourishing Yin, promoting thirst, moistening intestines and dryness.
Cooking ingredients
Cooking Steps
Step1:First, give mulberry a salt bath. The bubble is clean.
Step2:Take off the base of the mulberry (you should be fully prepared. This thing is rich in anthocyanins, fade, fingers, nail seams. It's easy to turn purple ~ and pick a lot of them. It will take a long time
Step3:Put the mulberry in the stainless steel pot with ice sugar. Mix well. Pour in the lemon juice. FireStarter. Don't add any more water
Step4:After firing, you can use a shovel to break the mulberry.
Step5:Mulberry juice is very large. Everyone should be patient and boil slowly. When boiling, it must be on fire to prevent the bottom from being pasted.
Step6:When it's thick, you can turn off the fire.
Step7:Bottle while it's hot. Then close the lid. The jam can be kept for about 23 weeks.
Cooking tips:700g mulberry. I made these two small bottles. You can refer to them. The function of lemon juice is to prevent oxidation and to increase the shelf life. Also, you can add sugar as you like. If you have more sugar, it will also increase the shelf life. Don't like too sweet relatives. You can also remove some sugar. There are skills in making delicious dishes.
