How to make mulberries into jam
1, I prepared my own mulberry jam. I used 500g and put the prepared mulberry in a big bowl. It doesn't matter if there are some immature mulberry jams, but if there are any bad ones, I must pick them out.
2. Wash the prepared mulberries under running water, and then soak them in salt water for a while, which can sterilize them for about half an hour.
3. Cut off the mulberry stems soaked in salt water with scissors. You can cut it all a little, not in half. After cutting, it needs to be washed twice in water, and the mulberry is washed clean;
4. Put the washed mulberry into a large basin, add the prepared white sugar, stir evenly, and marinate for 1 hour to kill the moisture in the mulberry. 1 hour later, you will see a lot of water in the mulberry;
5. Pour the pickled mulberries into a non-stick pan. I don't weigh much, so I put it in a non-stick pan and cooked the mulberries first.
6. After boiling, you will find that the water is getting slower and slower. At this time, you can turn down the fire and then add the remaining rock sugar. Mulberry itself is sweet, so the total amount of rock sugar and white sugar does not need to be particularly large. I am 5: 1. You can be less;
7. Turn to low heat and cook slowly, and press the mulberry with a shovel during the cooking process. Because mulberries will soften slowly during cooking, they can be crushed with a shovel, which saves the trouble of cutting them with scissors or breaking them with a cooking machine in advance;
8. Turn to low heat and cook slowly. The whole process takes about 20 minutes. After the jam is boiled, the water content is obviously reduced. When it thickens, squeeze it into half the lemon juice prepared. Continue to stir for a while, and stir until it is sticky. Turn off the fire;
9. When the jam is cooled, the concentration will be stronger. This should be considered in advance. I don't like to turn off the fire when I have a little soup.
10, the cooked jam is packed in a water-free and oil-free jar, cooled and sealed, and stored in the freezer for about 3-6 months;
Is Mulberry Jam nutritious?
Mulberry is the main effective component in mulberry sauce. Mulberry is the mature fruit of mulberry. Sweet and juicy, it can be dried and eaten, and can also be used to make wine and jam. The main nutritional components of mulberry are water, sugar, crude protein, crude fiber, free acid and soluble nitrogen-free substances. In addition, mulberry contains essential amino acids, easily absorbed polysaccharides, rich vitamins, red pigments and minerals such as calcium, iron, zinc and selenium needed by human body. Has the functions of enhancing immunity, promoting the growth of hematopoietic cells and promoting metabolism. It has rich nutritional value and certain pharmacological value, and also has the function of nourishing yin and enriching blood. It can be used for treating yin deficiency, insomnia, benefiting five zang-organs joints, promoting blood circulation, lowering blood pressure, quenching thirst, calming the nerves, and also has a certain curative effect on atherosclerosis.
What delicious food can mulberries make?
Mulberry can be used in porridge, wine, soup, dessert, jam and so on. Mulberry is the taste of childhood in many people's memory. Every year from April to June, when mulberries are ripe, children always climb the trees in groups to pick them. Mulberry tastes sweet, sour and juicy, which is very delicious.
Mulberry fever
The calorie per100g of mulberry is 49 calories. Mulberry also contains linoleic acid, stearic acid and oleic acid, which can decompose fat, reduce blood lipid and help prevent arteriosclerosis. Mulberry also contains tannic acid, malic acid, fatty acid and other ingredients, which can help the human body digest fat, protein and starch, and has the effects of invigorating the spleen and benefiting the stomach. Mulberry can also supplement a lot of water, carbohydrates, vitamins, carotene, minerals and so on. For the human body, it can enhance physical fitness and improve immunity.