Recipe: Homemade mulberry sauce

Home Cooking Recipe: Homemade mulberry sauce



  1. Mulberry cut the stalks and wash them, add the white sugar and mix well, then cover and marinate them in the refrigerator for 1 hour (the purpose is to pick up the pectin from the pulp)

  2. Remove the marinated mulberry from the refrigerator and pour it into an acid-proof pot (enamel pot, casserole, stainless steel pot), add water, squeeze in a lemon juice, boil over medium heat, and add to the whipped sugar Slowly boil, use a wooden spoon or stainless steel spoon to stir while cooking, until the sauce is sticky. (The verification method is to take one or two drops of jam and drip into cold water. If the jam does not scatter and quickly sink, you can fill the can)

  3. The container for storing jam is best in glass bottles. The container should be boiled in hot water in advance and thoroughly dried. Slightly cool the jam, do not lower than 80 degrees, fill the bottle, seal the lid, refrigerator

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