Every year from April to June when the mulberry fruit is ripe, the mulberry is very delicate and easy to rot, so it is washed, drained, can be dried or slightly steamed and dried and eaten, and can also be used to brew wine; today I share the simple and unique production method of mulberry fruit paste.
Pick the fresh mulberries, rinse them twice with water, cut off the green handle, and soak in salt water for about 15 minutes.
Repeat the salted mulberries with clean water, use kitchen paper to drain the excess moisture from the epidermis, and suck them dry as much as possible; take out a clean and waterless container and slightly flatten the mulberries to extract the juice.
Choose a non-stick pan such as a milk pot, a small hot pan, pour the freshly pressed mulberry with slag into the pot with juice; add rock sugar and simmer until viscous (mulberries are berries, water up to 85% for about half an hour) to stop the fire.
After cooling, it can be stored in a glass jar ~ it is also a good choice for making juice, sandwiching bread, and making cake surface embellishment sauce
In addition to mulberry jam, low-grade mulberry fruit wine is also a good choice ~ mellow without astringency, the right amount of sweetness plus full of nutrition ~ beauty nourishment ~