Red wine mulberry jam

Overview

The gorgeous taste of fermented dried fruits complements the delicious taste of mulberries. Today’s jam creation is red wine mulberry jam. Mulberry is also called mulberry fruit. It is sweet and juicy and is one of the fruits that people often eat. Chinese medicine believes that mulberry tastes sweet and sour and is slightly cold in nature. It has the functions of nourishing blood and nourishing yin, promoting thirst and moisturizing the intestines. It is mainly used to treat dizziness, tinnitus and palpitations, irritability and insomnia caused by insufficient yin and blood, soreness and weakness in the waist and knees, premature graying of hair and beard, quenching thirst, dry mouth, and dry stool. Modern research has confirmed that mulberry fruits are rich in glucose, sucrose, fructose, carotene, vitamins (A, B1, B2, PP and C, malic acid, succinic acid, tartaric acid, calcium, phosphorus and other nutrients.

Tags

• dessert
• pickles with soy sauce
• children
• afternoon tea
• delay aging
• cold water
• dried mulberries
• rock sugar
• lemon juice
• red wine

Ingredients

Steps

1. 1 Dried and washed mulberries;

   

2. 2 Soaked in red wine;

   

3. 3 Wash the green lemon, cut it in half and squeeze the juice, take 100g;

   

4. 4 Put the dried mulberries, red wine juice, lemon juice, and rock sugar in a glass basin and stir evenly, seal it with plastic wrap, and put it in the refrigerator for 3 days. Take it out and stir it every day;

   

5. 5 Wash the jam bottle, put it into the pot, add water to touch the bottle, boil for 10 minutes, turn off the heat and put the bottle cap into the pot, continue to sterilize for 10 minutes; drain the water and turn the jam bottle upside down;

   

6. 6 Take it out from the refrigerator, pour it into a copper pot and cook over medium-low heat;

   

7. 7 Remove the astringent juice after boiling;

   

8. 8 Cook until the jam is reduced to 1/2, then turn off the heat, remove the fruit pieces and make a puree;

   

9. 9 Pour the puree back into the copper pot, turn the heat back to simmer; bring to a boil, simmer for another 3 minutes and then turn off the heat;

   

10. 10 Put the jam into a bottle, close the cap tightly and invert it while it is hot. After inverting it for 30 minutes, wash the bottle and leave it at room temperature for 3 to 7 days before placing it in the refrigerator.