Method for making mulberry sauce

The preparation method of mulberry jam is as follows:

Materials/tools: fresh mulberry, sugar, jam pectin powder, rum, container, spoon.

1. Wash the mulberry and control the water for later use.

2. Hold the handle of the mulberry with the right hand and crush the mulberry pulp with the left hand.

3. Throw away the stalk and core of the mulberry, leaving only the pulp.

4. Add 1kg white sugar and 2 packets of jam pectin powder to the processed mulberry.

5. Mix mulberry, sugar and jam pectin powder evenly.

6. Boil the jam bottle in a large pot 10 minutes, then turn off the fire. Take out the jam bottle to control the water, soak the bottle cap in hot water for 5 minutes, and then take out the water control.

7. Cook jam with high fire and stir it from time to time to avoid paste. Cook until the jam begins to bubble, and then start counting. Continue to cook on high heat for 3 minutes before turning off the heat. In the meantime, it is still necessary to keep stirring to prevent paste and splash.

8. Adding a proper amount of rum to jam can not only stimulate the aroma of fruit, but also play a role in sterilization and preservation.

9. Pour the cooked jam into the jam bottle while it is hot.

10, tighten the bottle cap, naturally cool, and the mulberry jam is ready.