Red Wine Mulberry Jam

Wash the dried mulberries.

Soaked in red wine;

Wash the green lime, cut it in half, and squeeze the juice, taking 100g;

Put the dried mulberries, red wine juice, lemon juice, and rock sugar in a glass bowl and stir evenly. Cover with plastic wrap and put it in the refrigerator for 3 days, stirring once every day.

Wash the jam jars, put them into a pot, add enough water to cover the jars, bring to a boil for 10 minutes, then turn off the heat and put the lids into the pot, continuing to sterilize for 10 minutes; remove and drain the water, then invert the jam jars.

Take it out of the refrigerator and pour it into a copper pot to simmer over medium-low heat;

After boiling, remove the astringent juice;

Cook until the jam is reduced to half, then turn off the heat and remove the fruit pieces to mash into fruit puree;

Pour the fruit puree back into the copper pot and bring it to heat again; cook until it boils, then continue cooking for 3 minutes before turning off the heat;

Pour the jam into jars, tighten the lids, then invert while hot. After inverting for 30 minutes, clean the jar surfaces and leave at room temperature for 3 to 7 days before placing in the refrigerator for cold storage.