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Method for making mulberry jam
Exercise 1

condiments

Mulberry (purplish red) 600g

condiments

: 2 grams of Sanqi

condiment

300 grams of maltose, the right amount.

working methods

1. Wash the mulberry, remove the impurities attached to the mulberry and drain the water, and the japonica rice of the mulberry does not need to be pulled out;

2. Boil the water in the pot, add stevia and continue to cook for 10 minutes until the water is half;

3. Take out the stevia rebaudiana leaves, add maltose and cook until dissolved;

4. Add mulberries and continue to cook on low heat. When cooking, stir with a wooden spoon to avoid burning;

5. In the cooking process, always remove floating foam;

6. Cook slowly on low fire until the mulberry becomes soft, the fruit particles become smaller and the juice becomes thicker, then turn off the fire, bottle it, let it cool and store it in cold storage.

Tips for making mulberry jam;

***2 sheets

Mulberry jam

1, Mulberry can't be cooked in an iron pan, because Mulberry will decompose acidic substances, and if it is cooked in an iron pan, it will produce chemical reaction and lead to poisoning.

2. Children should not eat more mulberries. Because the tannic acid contained in mulberry will affect the absorption of iron, calcium and zinc by human body.

3. Immature mulberries cannot be eaten. Pregnant women and diabetics can't eat mulberries either. [ 1]

Exercise 2

condiments

Mulberry 550g

condiments

Sugar180g

step

1. soak mulberries in light salt water for 20 minutes.

2. Weigh out180g of sugar.

3. Soaked mulberries are gently peeled off the fruit stalks by hand.

4. Peel all the mulberry pulp and fruit stalks and put them into the pot.

5. Pour the sugar into the pot.

6. Turn on a small fire and heat it slowly.

7. Mulberry will slowly separate out water.

8. Mulberries should be cooked until they are slightly sticky.

9. After the glass bottle is cleaned, put a small amount of water into the microwave oven 1-2 minutes, and then completely dry the bottle.

10. Mulberry jam can be bottled, cooled slightly and stored in the refrigerator.

skill

1, because mulberry is sour, and the amount of white sugar is 1/3 of pulp.

2. Although it takes some time and labor to separate the mulberry pulp from the fruit stalk, the made jam has clear particles and better taste.

3, the pot is clean, preferably oil-free.

4. There is no need to drain water in the whole process, because water will come out during the boiling process of mulberry.