How to make mulberry jam?

Ingredients: mulberry, sugar, lemon, maltose.

Method for making mulberry jam

1. Wash the mulberries, soak them in light salt water for about 10 minutes, and then rinse them with clean water. Cut off the pedicle with scissors and drain for later use.

2. Put the drained mulberry into a large pot, then pour in white sugar and mix well, marinate until some water comes out, and then move it to the stove.

3. Boil the pickled mulberry with medium heat. Then simmer for about 40 minutes on low heat, and stir with chopsticks while cooking.

4. Add lemon juice of 1 lemon, pour maltose, stir well, continue to cook until the fruit sauce thickens, then dry it and put it in a previously sterilized glass.

Put in a glass bottle, sealed and refrigerated.

PS:

1. Mulberry must go to Tiha to make jam. I have added it in the step. This time, because I cooked too much, I was too lazy to do it myself, so I saved that step. As it turns out, the taste is really bad. Consider me a warning.

2. The sugar content is about 1/3 of the whole mulberry. The most important thing of maltose is to increase the consistency. Adjust it to your needs. It's really unnecessary.

3. The mulberry jam made in this way will have large fruit grains, which is my favorite taste.

If you want the jam to be delicate, then in the third step, cook it slowly for a long time. When stirring, use a wooden shovel instead of chopsticks, and press it while stirring.