How to make mulberry sauce

Jam is a delicious condiment loved by many people, especially when eating bread for breakfast, people often put jams of various flavors into the bread and eat them together. Every summer, there are many fruits in the house that cannot be eaten, but it is a pity to throw them away. At this time, various fruits can be made into jams with different flavors. For example, mulberries, which are very good for the human body, can be made into mulberry jam. The color looks very appetizing. How is it made?

1. How to make mulberry sauce

The first step is to give the mulberry a bath.

Choose bright purple mulberries. Do not scrub them, just rinse them with salt water. While washing, you should also remove the roots. I don’t like eating that stuff anyway, so it doesn’t matter if you’re too lazy to pick them.

The second step is pickling with sugar, which is the key to extending the shelf life.

It is best to wipe the washed mulberries with absorbent paper. Jam is different from canned food and does not require adding water. Roughly chop the mulberries, add 25-35g of granulated sugar or soft sugar and marinate for more than ten minutes. Note: 1. The amount of sugar here can be added according to personal taste, but it should not be too much or too little. Mulberries are sweet in themselves and do not require too much sugar. On the other hand, the knowledge we have learned before tells us that sugar is beneficial to prolong the shelf life of food, such as preserved fruits. 2. You can mash the mulberries here, or leave them as they are. I like large berries, so I just cut them roughly.

The third step is to cook it into sauce.

When the conditions were simple, I used a small 300W steamer and a low-fire gas stove at home, so it only takes about 20 minutes of simmering on low heat until it becomes thick and smooth.

By the way, boil a pot of water and scald the glass bottles used to store jam (clean glass bottles used for canned food will do).

Step 4. Squeeze the juice of half a lemon into the jam above and cook for a while before turning off the heat. Pour the cooked jam into the scalded glass bottle in the previous step, cover it immediately and turn it upside down (if the lid bulges out later, do not eat it). After cooling, you can put it in the refrigerator to extend the shelf life. Generally, it will be fine to keep it for three to five days.

2. Nutritional analysis of mulberry

1. The fatty acids in mulberries have the functions of breaking down fat, lowering blood lipids, and preventing vascular sclerosis;

2. Mulberries contain blackening factor, which can make hair black and shiny;

3. Mulberries can improve the blood supply to the skin (including the scalp), nourish the skin, make the skin white and tender, and black hair, and can delay aging;

4. Mulberries have an immune-boosting effect and can prevent and fight cancer;

5. Mulberry mainly enters the liver and kidneys, nourishes yin and blood, produces body fluid and moistens dryness, and is suitable for liver and kidney yin and blood deficiency, body fluid deficiency, thirst, dry intestines and other symptoms;

6. Eating mulberries regularly can improve eyesight and relieve symptoms of eye fatigue and dryness.