Put the cooked mulberry sauce in a sterilized bottle. After completely cooling, cover and buckle for an hour or two, and then put it in the cold storage.

Specific practices are as follows:

Ingredients: Mulberry1500g, sugar 200g.

Accessories: lemon 1 piece, 2 tbsp corn starch, 50g water.

Step 1: the bread machine starts the jam function and heats it.

Step 2: Cut the washed mulberry several times with scissors to help juice and add sugar.

Step 3: When the sugar is stirred evenly, the juice begins to stir out and lemon juice is added.

Step 4: Use a scraper or chopsticks to help mix evenly.

Step 5: After a procedure, transfer the jam to the milk pot and bring it to a boil. You can scoop out a part of the juice, then add the corn starch water prepared in advance and stir well until the jam thickens, and then turn off the heat. Cool and put in a sterilization bottle. After completely cooling, cover and buckle for an hour or two, and then put it in the cold storage.

Step 6: Finish.