mulberry jam (sang shen guo jiang )

mulberry jam

Introduction:

"Mulberry is sweet and sour in taste and cold in nature. It enters the channels of lung, liver, kidney and large intestine. It has the functions of tonifying liver and kidney, generating body fluid and moistening intestines, black hair and bright eyes, relieving thirst and detoxification, and nourishing face. It is suitable for Yin blood deficiency, dizziness, night sweats, thirst, thirst, intestinal dryness and constipation. It is especially suitable for women and the elderly. Making mulberry jam is not only sweet, but also bread and yogurt. It's very delicious. "

Production steps:

Step 1: wash the mulberry with light salt water and put it in a large container.

Step 2: mix with sugar and marinate for more than 2 hours.

Step 3: pour out the salted sugar water.

Step 4: prepare a clean and oil-free skillet, put the pickled mulberry in the skillet and cook slowly

Step 5: prepare a clean and oil-free skillet, put the pickled mulberry in the skillet and cook slowly.

Step 6: in the process of cooking, use the spatula to keep pressing and stir.

Step 7: after boiling for about 10 minutes, you can see that the soup in the pot is less, then pour in the soup in step 3, continue to stir the mulberry until there is no big pulp, cool it in the air, and put it in a clean and degreased bottle for storage in the refrigerator.

Materials required:

Mulberry: 300g

Sugar: 80g

Water: moderate

Note: broken words of glass: mulberry is pickled with sugar first, which is convenient to produce soup. In this way, there is no need to add water in the process of cooking, and the soup is more thick and sweet. Homemade jam has no preservatives and can be stored in the refrigerator for about three days.

Production difficulty: simple

Process: boiling

Production time: several hours

Taste: Fruity

Chinese PinYin : Sang Shen Guo Jiang