2. Pinch the mulberry with your fingers, and it will become mushy, and a lot of mulberry juice will be squeezed out. Pull the handle of the mulberry again and the core will be pulled out.

3. Put the mulberry with the handle and core removed into the juicer and squeeze it for two to three minutes. If you want a more delicate taste, you can grind it more finely with a sander.

4. Use ceramic pot or casserole, wooden spatula or silicone spatula to cook. Don't cook with metal pots, the acidic substances in mulberry juice will react with metals and destroy their nutrition.

5. After the medium fire boils, simmer slowly. Keep stirring in the middle to avoid burning the pot. Keep stirring, don't be lazy. Cook and stir for about 30 minutes.

6. After boiling and stirring for half an hour, the mulberry juice began to thicken, and rock sugar was added to prepare the juice. If you like sweet food, you can add more sugar. Two kinds of rock sugar are added to enrich the taste, and the shelf life can be prolonged with sugar. You can also add some honey.

7. After adding rock sugar, the rock sugar is fully melted, and the water continues to evaporate, and it will become thicker after boiling for about 20 minutes.

8. The steam is getting less and less, and the bubbling is almost the same. Look at the edge of the pot, wooden shovel, dining table, splashing everywhere.

9. The sealable jam bottle is equipped with a pressure-sensitive pad, which can extend the shelf life. Bottles are disinfected and dried in advance. It can be sterilized by steaming in a steamer for 5 minutes. Mulberry cream should be bottled and sealed when it is hot, which can reduce the bacteria in the air from entering the mulberry cream. I bottled it just after leaving the fire. Put the pressure sensitive pad in place and tighten the bottle cap seal.

10, the boiled mulberry cream is just filled with two bottles, one bottle of 150 ml and one bottle of 240 ml. Air-cooled and sealed for a long time. Used up within one week after opening.