2, with a finger pinch the mulberry, it becomes rotten, but also squeezed out a lot of mulberry juice. Then a tug on the mulberry handle, the core will be pulled out.

3, remove the handle and core of the mulberry into the juicer, squeeze two to three minutes on the line. If you want a more delicate taste with a smoothie machine, you can grind it more finely.

4, use ceramic pots or casseroles, wooden spatulas or silicone spatulas to simmer. Do not use metal pots and pans to simmer, the acid in the mulberry juice will have a chemical reaction with the metal, destroying its nutrition.

5, medium heat boiling, small fire slowly simmering. In the middle, you have to keep stirring, so as not to paste the pot. Stirring constantly oh, do not be lazy. Simmer and stir for about 30 minutes.

6, simmering and stirring for half an hour, mulberry juice began to become a little thick, add rock sugar ready to juice.

7, after adding rock sugar, rock sugar fully melted, water continues to evaporate, and then simmer for about twenty minutes will be thicker.

8, the water vapor is getting less and less, bubbling gurgling, it's almost done. Look at the edge of the pot, wooden spatula, meal table, splashing everywhere.

9, sealable jam jars are equipped with pressure-sensitive pads, which can extend the shelf life.

10, boiled mulberry cream exactly two bottles, a bottle of 150 ml, a bottle of 240 ml. Cooled and sealed, you can save a good long time it. Use up within a week after opening.