mulberry jam

1. Thaw frozen mulberries in advance.

2. Pour the juice into the pot together.

3. Weigh white sugar. The ratio of mulberries to white sugar is 3:1.

4. Put the mulberries into a pot and bring to a boil over high heat.

5. After boiling, add white sugar.

6. After the white sugar is completely dissolved, add an appropriate amount of lemon juice or squeeze in half a lemon.

7. Cook slowly over low to medium heat until thick.

8. Mulberry jam is out of the oven.

9. Seal it in a clean glass bottle while it is hot, and refrigerate it in the refrigerator.