Homemade mulberry jam, simple and fast, stored for months, sweet and sour and delicious with zero addition
Summer is coming, all kinds of fruits are on the market, and recently there are many new varieties that I want to try. However, among the summer fruits, the one I love the most is the kind I often eat when I was a child - mulberries, purple and black in color, and the taste is sour and sweet, very tempting.
I remember when I was a child, there were a few mulberry trees growing outside the yard, and every time I saw them ripe, a few of our friends would go and pick them all. But now, eating mulberries can only be bought in the supermarket, the price is cheap, a small basket is only 5 yuan, rest assured to eat casually.
Can't eat the mulberry, you can also use it to make mulberry jam, anyway, the family is also to eat jam, breakfast to coat bread, or children directly empty mouth to eat, do it themselves than outside to buy, there are additives are not a hundred times stronger? Today teach you homemade mulberry jam, simple and fast, can be stored for months, sweet and sour with zero addition.
【Homemade mulberry jam】
Recipe: Mulberry 600g, sugar 200g, rock sugar 50g, 1/2 lemon
1, after buying the mulberry, the most important step is to clean, because the unique structure of the mulberry, resulting in it is easy to appear a variety of dirt, insect eggs, must be washed clean.
2, with water simply rinsed again, put in a small basin, add a spoonful of salt, and then the right amount of water, stir well and then let stand soaking for 15 minutes, rinse after the time, and then remove the upper part. After draining, re-pour into a clean basin and add sugar.
3: After the sugar is added, stir well to ensure that each mulberry is covered with sugar, and then start marinating. Marinate for at least 1 hour until the juice of the mulberries seeps out. When the time comes, we pour it all into the pan, add rock sugar, and stir-fry over high heat.
4: Fry until the rock sugar melts, then prepare half a lemon, squeeze the lemon juice into it, continue to stir-fry well with a spoon, and press the mulberry hard to make it more crushed. Don't bother, the whole process should be fried for about 25-30 minutes, feel the jam become thick, you can turn off the heat.
5: Turn off the heat and let it cool, then prepare a clean glass jar, put the mulberry sauce in it, and seal it. Summer is hot and easy to break, so we can keep it refrigerated in the refrigerator, when we want to eat, when to take it out, and dig a spoon with a clean spoon.
Isn't the mulberry sauce that comes out of this cleaner, more hygienic, and nutritious than what you buy in the supermarket? If you are interested, take advantage of the fresh and cheap mulberries, buy a pound to go home and do it, sweet and sour, children can like it!