Mulberry is not only sweet and sour, but also can be used as medicine. It has the functions of nourishing liver and kidney, nourishing blood and nourishing blood, but it is not long. Now is the time when mulberry is the most, and it will be gone in a few days. You can buy more at the time. Let's learn to make mulberry sauce today, keep it sealed, and keep it delicious. O(∩_∩)O Welcome to forward this recipe. For commercial use, please get our consent first.
Material: fresh mulberry 2 kg
Put less water, look at my water, just a little. Slowly lick, pick a little sticky, put sugar, continue to reach the concentration you need. It is red when cooked.
It slowly came out of the water. This kind of jam, the last time I made a dumpling, everyone remembers, this red is very good.
Here is the red of the mulberry, the purple of the purple potato over there, the purple rice on the left, a little coffee on the top.
When he gets out of the water, he will slowly dry it.
Installed in a sealed bag, then placed close to the sealed box, covered again, it is OK
1. Mulberry will produce toxins with iron, and do not use iron kitchen utensils. 2, jam hair is because it is not sealed, contact with air, do not touch the air. If the package is not very tight, install the first layer in a fresh-keeping bag, seal it and seal it. The layer of fluffing was thrown away, and it was impossible. The following did not touch the air. 3. In addition, the bottle used for sealing should also be disinfected - hot with boiling water. 4, everyone to make mulberry sauce, and finally have to pick up the hand to get it. Hook, use glutinous powder or lily powder to see your personal situation. The jam is smooth. If it has been preserved, if it is to be finished, re-boil it. Already put the refrigerator, don't fix it.