Mulberry, strawberry and so on are spring seasonal fruits, seasonal fruits are affordable, rich in value and taste delicious, and these two kinds of fruits are popular among the public like, so households will purchase a lot of, but we can also find that mulberry and strawberry preservation time is particularly short, can not be put for a long time, or else it will be bad, in fact, for these tastes delicious but not easy to store, we can completely make it into jam, so it can extend the preservation time, and it will not be easy to store. In fact, for these delicious taste but not easy to store the fruit, we can make it into a jam, so you can extend the preservation of time, this time to share with you is the practice of mulberry jam, in accordance with the recipe in the method to do seriously, it will be particularly flavorful and beautiful, do a good job in the jam to extend the preservation of time, put slowly eat, the following I will share the practice of details to you.
Mulberry jam practice:
Spare ingredients: 1300 grams of mulberry, 600 grams of yellow sugar, lemon 1;
Production process: the first step, mulberry to prepare out of the right amount of picking it, choose the more complete, and then deal with the mulberry into the saline soak for a while, and then carefully remove the roots of the mulberry, the surface of the water control dry;
The second step, the mulberry is not a good idea, but it is a good idea. p>
The second step, then the mulberry into a clean container, add yellow rock sugar, covered with plastic wrap marinade for a while, almost 2 hours, will be introduced into all the non-stick pan, to ensure that the pot no water and no oil;
The third step, began to heat the simmering, the whole small fire slowly simmering, and in the process you need to use a spatula to constantly press, to be mulberry fruit slowly be fried to melt, and become relatively When the sticky, take a lemon;
The fourth step, the lemon juice squeezed into it, continue to simmer for a while, to be mulberry jam with a spatula to lift the drip down or more stylish, it shows that the jam boiled, ready to disinfected beforehand out of the bottle;
The fifth step, will be the jam while it is still hot loaded into the bottles, seal the lid, inverted and placed, and to be thoroughly cooled, put into the refrigerator to save;
Summary: Mulberry is the spring seasonal fruit, every time this time I will often buy, the family's children also like to eat, especially black and purple mulberry taste more sweet, and for the eaten mulberries I will make it into a jam, breakfast family would like to eat bread, and I do a good job of the mulberry jam used to match the bread, can enhance the taste, open the family's appetite, and let the breakfast family, the family's taste, the family's taste, the family's appetite. family's appetite, so that the family will be able to eat breakfast especially fragrant, in fact, the practice of mulberry jam is relatively simple, we will master the skills, the jam is not only fragrant and beautiful, but also extend the preservation of time, put slowly eat, do not worry about will be spoiled, take advantage of seasonal time to buy a little more, made into a jam how to eat are delicious.
Cooking tips:
1, mulberry fruit beforehand into the light saline soak for a while, you can help remove the impurities, making the mulberry more clean and hygienic, in order to jam stored for a long time, which added sugar will not be less, with rock sugar or sugar can be;
2, mulberries and rock sugar into the together, the marinade time of almost 2 hours can be This process can be a little melting sugar, and mulberry fruit can be fully integrated together, do the jam taste will be particularly rich;
3, simmering jam when it is best to use a non-stick pan, and the whole small fire slowly fry, to prevent sticking to the pan, do a good job of the jam while it is still hot and inverted in the bottle and buckle placed, the heat will be inflated, making the mouth of the bottle sealed tightly.