Mulberry jam is an infrequent guest not only on store shelves, but also on the home menu. And although the mulberry (or mulberry tree) is unpretentious, for some reason now it is less and less often seen on personal plots. In pursuit of exoticism, they somehow forget that you can use such berries, familiar to everyone from childhood, in order to make homemade preparations no worse than, for example, with blackberries, which are more in demand now. And then your children will not ask what mulberries look like, but will simply enjoy fresh berries and their favorite jam!

Ingredients for 1 kg of mulberry:

• a few grams of lemon juice or citric acid;
• from 400 g of sugar.

How to make crackberry jam

Sort out the berries by removing the tails from them. Wash them, you can immediately do it in a colander, so that later you do not transfer from one dish to another. Mulberry, like blackberry, is gentle, it does not need endless stress.

As soon as you realize that the berries are left without water, sprinkle them with sugar, shaking the dishes (only not enameled ones) in which you will cook them. Then the sweet joy will be evenly distributed throughout the silk mass.

Let the mulberry let out some juice. Then you can put it on low heat until boiling. And then continue this process for another five minutes in order to allow the sugar to completely dissolve.

Set aside the jam, making sure to cover it with something warm and comfortable in size (such as a towel). You can return to it in a couple of hours, or you can leave it in this position overnight.

When you put the wonderful brew on the fire again, make sure that it is not large. After boiling, keep the jam on the working stove for as long as necessary to get the texture of the jam as you like. However, keep in mind that, after cooling, it will certainly become thicker. So don't get too carried away.

A few minutes before the end of the jam, season it with lemon juice (or acid). While hot, pour the silk mass into hot (sterilized) jars. Cap them if you are going to store sweet preserves for a long time. No, they will cool, cover with a plastic or screw top and put in the refrigerator.

For information

Mulberry grows in the south. The second name of this plant is mulberry. In June, berries similar to blackberries ripen on a mulberry tree.

Mulberry has a peculiar taste, it can be of several types - white, pink and black. I suggest you prepare black fruit compote for the winter, and the addition of mint will make it spicy. The drink is prepared quickly, without sterilization.

It is worth noting that mulberry fruits cannot be stored at all... For this reason, non-southerners can eat mulberries while on vacation, or through various preparations - drinks and jams.

Recipe Information

• Type of dish: Blanks
• Cooking method: cooking
• Servings: 1 liter. jar
• 1 h

Ingredients (for 1 liter jar):

• mulberry-300 g
• sugar -50 g
• mint - 2 sprigs.
• citric acid - 0.5 tsp.

Cooking method

Put clean sprigs of mint in a hot sterile jar.


Prepare mulberries. Rinse them by dipping them into a pot of water in a colander. Put mulberries on top of the mint.


Pour hot water over the contents of the jar.


Cover the jar with a scalded lid and leave to cool.


Put sugar and citric acid in a saucepan or saucepan.


Drain the water from the jar into a saucepan and boil the syrup for 1-2 minutes.

Pour hot syrup over a jar of berries and seal tightly. Check for fluid leaks from under the lid and wrap the jar. Leave it overnight. In the morning, move the jar to a dry, dark place.


Compote turns out to have a rich dark color and a pleasant sweet and sour taste. Shelf life is 2 years.

• When preparing dark mulberry compote, keep in mind that berries strongly stain hands... Use gloves. Dark spots on hands and clothing can be removed with white mulberry.
• Mulberry compote can be used to dye confectionery cream or homemade ice cream in purple.

Mulberry. Delicate, melting berries that fill your mouth with a silky, aromatic juice. You can enjoy them endlessly. But, unfortunately, nothing lasts forever under the moon. And the mulberry harvesting season is coming to an end. If only fresh fruit could be stored forever. After all, it is impossible to eat the entire crop at once, with all the desire. Jam will help you remember the summer. On winter evenings, sometimes you want to sadly remember the sunny summer by opening the coveted jar.

Silk jam

There are various recipes for making mulberry jam. It is prepared in different ways:

• trying to keep the berries intact as much as possible;
• or by crushing the fruit to get jam or jam;
• cook assorted from a mixture of mulberry and other berries.

Preparation of berries

An obligatory procedure when cooking any jam.

• The berries are sorted out, sorting out the garbage, and the stalks are removed.
• Wash, leave for water to drain.
• Start making mulberry jam at home.

Jam recipes

"Kilogram per kilogram"

This proportion is a kind of "golden ratio" in the art of making jam. Any hostess knows him. A little nuance: lemon juice or citric acid is added to mulberry jam so that it is not insipid.

• 1 kg mulberry fruit;
• 1 kg of sugar;
• 1/2 tsp citric acid or the juice of one lemon.

The first version of the jam

Mulberry seedlings are covered with sugar so that they give juice. This happens in about five hours. You can leave it overnight.

After the appearance of the juice, the future jam is put on the fire. Further:

• bring, stirring gently, to a boil;
• after boiling, reduce the heat and boil the jam for five minutes;
• set aside and allow to cool;
• then the cooled jam is boiled again for five minutes;
• re-cool;
• squeeze lemon juice or add citric acid;
• boil again;
• poured into sterile jars and twisted;
• put the banks to cool. Wrapping is optional.

During the cooking process, a total of three passes are obtained.

Second option

Another recipe for mulberry jam. They do the same thing, but the jam is cooked in one step for 30–40 minutes. Citric acid is added at the very end of cooking. Jam brewed in this way has a thicker and more viscous syrup.

Option three: jam or jam

Take the same components in the same quantities.

• 1 kg mulberry fruit,
• 1 kg of granulated sugar,
• The juice of one lemon or citric acid.

• the mulberry tree is kneaded, or interrupted with a blender;
• then put in a bowl with a thick bottom;
• add sugar;
• boil, stirring for 40–45 minutes, removing the foam;
• the jam should thicken;
• At the end of cooking, add lemon juice or acid;
• poured into sterile jars and twisted.

In the "golden" proportion for mulberries, a certain reduction in the amount of sugar is permissible so that the jam is not cloyingly bland. For one kilogram of mulberry trees, you can take seven hundred grams of sugar.

"Cold" mulberry jam

• 1 kg mulberry fruit;
• 2 kg of sugar.
  

  A warning! This "jam" does not require cooking and sterilization.

• The berries are especially carefully sorted out, rejecting dried and damaged ones. It is advisable not to wash them. The washed berries are laid out on a soft towel so that water is absorbed into it.
• Then the dried mulberry tree is crushed with a blender and mixed with sugar.
• Placed in sterile jars.
• Cover with paper, string, or clean plastic lids.
• Put in a cool place.

You can not immediately put the grated berries in the jars, but leave them for a day or two in a saucepan or cup. The mixture is stirred periodically. With this method, the "raw" jam does not stratify.

Is it possible to make mulberry jam in a slow cooker?

Mulberry jam in a slow cooker

• Take mulberries and sugar in a "golden" ratio of 1: 1;
• Placed in a multicooker bowl;
• set the "extinguishing" mode;
• Cook for one hour.
• Ready mulberry jam, cooked in a slow cooker, is poured into jars and twisted.

Jam from a mixture of berries

For assorted jams, sour berries are usually matched with mulberry trees to compensate for the bland taste of silk jam. Combinations can be different. It all depends on the available products and the flight of imagination.

The main thing is to maintain the ratio of the total amount of berries and sugar. In order not to get confused, it is better to stick to the time-tested "golden" ratio of 1: 1. For example, half a kilogram of mulberries and other berries for one kilogram of sugar. Or 700 g of mulberry, 300 g of other berries, 1 kg of sugar.

Usually mulberry jam is cooked with cherries (pitted) or currants. You can put raspberries, strawberries instead of them, or make a mix of three components. In the end, come up with a beautiful name for the jam and pass on the recipe for the signature dish from generation to generation.

The assorted is cooked in one of the ways described above. "Raw" jam is also prepared from a mixture of berries.

Here are more recipes for two-component jam.

Cherry jam

• 1 kg mulberry;
• 300 g pitted cherries;
• 1 kg of sugar.

Sugar is poured onto the berries and left to let the juice go. It is possible for the night. Cook in one step, stirring and skimming.

Cherry silk jam

For cherry and mulberry jam you need:

• 2 kg cherries;
• 2 kg mulberry;
• 3 kg of sugar.

Grind the berries with a blender, add sugar and cook for 40 minutes. Then pour into clean jars and roll up the lids.

"Raw" silk-currant jam

And here is another recipe for mulberry jam:

• 1 cup mulberry
• 1 cup red currant;
• 1.5 cups of sugar.

The prepared berries are interrupted with a blender and mixed with granulated sugar until it is completely dissolved.

The jam is placed in sterile jars. Store in the refrigerator.

Silk Citrus Jam

Mulberry goes well with citrus fruits.

Lemon silk jam

For mulberry jam with lemon you will need:

• 1 kg mulberry;
• 2 lemons (or oranges);
• 1 kg of sugar.

• Prepared berries are covered with one-fourth of the sugar and let the juice run.
• Meanwhile, wash the citrus fruits. To remove bitterness, they must first be boiled in water or frozen in the refrigerator. You can just pour boiling water for ten minutes.
• Then, after removing the seeds, the fruit is chopped with a blender (meat grinder) or finely chopped.
• Bring the mulberry juice to a boil.
• After boiling for five minutes, add another ¼ part of the sugar.
• After another five minutes of boiling, another quarter of sugar and chopped citrus fruits (lemons or oranges).
• After another 5-6 minutes, pour out the remaining sugar.
• let it boil for another 5-7 minutes
• Poured into sterilized warm jars.
• Seal with lids.

Beneficial features

The beneficial properties of the mulberry tree are widely known. Berries are rich in trace elements: calcium, magnesium, potassium, manganese, sodium, phosphorus, copper, zinc, iron. It also contains a lot of vitamins: A, K, E, C, B-vitamins. The fruits contain anthocyanins.

Does mulberry jam, prepared for the winter, preserve its beneficial properties?

Vitamin C and beta-paintings are the least resistant to high temperatures and are partially destroyed. When cooking jam, up to 80% of ascorbic acid is lost.

And vitamins PP, B1, B2, E are more heat-resistant. And although some of them are also lost during boiling, the bulk is preserved.

After cooking, fiber and pectins, fructose and glucose remain in the jam. Microelements and biologically active substances are not "digested" either.

If you live in the south, then you are lucky, because in this region there grows such a famous tree as the mulberry tree, or in the folk way, the mulberry tree. Its fleshy juicy berries just ask for in the mouth - they make aromatic jam, confiture, compotes, etc. But they are so sweet that you just need to add a citrus note to drinks and canning - it smooths out the sugary and the preparation turns out to be incredibly tasty.

Like all berries, mulberries can be ground with sugar for the winter, leaving a maximum of useful vitamins in the preparation, but only with a pinch of citric acid or lemon juice, since it is sweet - that is why less sugar must be added.

Ingredients

You will need a jar for a 0.5 liter:

• 450 g mulberry
• 250 granulated sugar
• 1 tsp lemon juice or 1 pinch of citric acid on the tip of a knife

Preparation

1. Very gently rinse the mulberries in water. If you are using a black variety, be careful, as the juice of dark berries does not wash off clothes! Tear off the tails from the berries and put them in a blender container. If you are going to prepare more sweet mass, then you can use a meat grinder. The berries are very fleshy and you won't be able to crush them with a fork!

2. Grind the silk mass with a blender in mashed potatoes for about 2-3 minutes, but no more, so as not to grind the seeds.

3. Add granulated sugar, add lemon juice or citric acid, pour the mass into another container and grind everything thoroughly.

4. Cooked mulberry, ground with granulated sugar, turns out to be velvety not only in taste, but also in appearance. I just want to try it right away!

Mulberry (or mulberry) has a rich vitamin and mineral composition, so many housewives prefer not only to feast on fresh berries, but also to harvest them for future use. Mulberry for the winter can be prepared in various ways: you can dry it, freeze it, cook compote, jam or jam from it. Each method has its own specifics, but there are some general rules.

Cooking features

Harvesting berries for the winter is troublesome, but not difficult. The time spent on this pays off handsomely: wholesome delicacies are especially valuable in the cold season, when the body has an increased need for vitamins. Even an inexperienced housewife is able to make preparations for the winter from a mulberry tree, you just need to know a few subtleties.

• Ripe mulberries are used for harvesting. Their color may depend on the mulberry variety. It is not worth removing ripe fruits from the branches by hand, leaving unripe fruits to ripen further. There is an easier way to harvest mulberry trees. Cellophane or oilcloth is spread under it, after which they tap on the branches of the plant. Ripe berries themselves fall off them, and unripe ones remain to ripen. You just have to sort out the berries and rid them of the litter.
• Before preparing jam, compote and other canned mulberry fruits, the berries must be washed and dried. Rinse them under the shower or dipping them in a sieve in a container with clean water so that the fruits remain intact. After they are scattered on paper or fabric, left to dry. Dirty and wet berries are not used for harvesting for the winter.
• For the preparation of canned mulberry, aluminum dishes are not suitable. This material reacts with acids to form harmful substances. Better to use enamelled containers or made of stainless steel.
• Mulberry contains little pectin. To make the jams and jams from it thicker, it is recommended to add berries or fruits to them, in which there is a lot of this substance. Most often it is supplemented with cherries, apples, strawberries. The same ingredients are often included in the composition of mulberry compote.
• The containers in which the mulberry blanks are closed for the winter should not only be clean, but sterilized and dry. The same applies to the lids.

The shelf life of mulberry blanks depends on the recipes according to which they are made. Storage conditions can also vary.

Mulberry, dried for the winter

• mulberry fruits - how much is harvested.

Cooking method:

• Sort out the berries, rinse, dry by sprinkling on a towel.
• Lay clean paper on pallets, trays or baking sheets, sprinkle mulberries on it, spreading in a thin layer.
• Cover with gauze to keep out insects.
• Take it outside, put it in a warm, sunny place. Take it indoors at night.
• Bring the berries to dry in fresh air daily for two weeks. Periodically, the berries do not interfere with mixing. In cloudy weather, the berries are dried indoors, but then it may take a little longer.
• Transfer the berry to a baking sheet, send it to the oven.
• Switch on the oven at the lowest temperature. It is better to keep the oven ajar, not forgetting to protect the hob taps from the hot air coming from the oven.
• Dry the berries in the oven for 40-60 minutes. During this time, they need to be mixed 2-3 times.
• Pour the dried berries into clean, dry jars or similar containers. It is important that they close tightly.

You can store dried mulberries at room temperature. It is often placed in the refrigerator to protect it from bugs, although this is not required. Dried mulberries do not spoil for 2 years.
If you have an electric dryer, then you will cope with the harvesting of mulberry berries for the winter faster. Dry the mulberry at a temperature of 40 degrees for 24 hours, stirring it periodically.

You can dry for the winter not only fruits, but also mulberry leaves. The technology is the same, but it will take 4-5 times less time.

Mulberry frozen for the winter (sugar free)

• mulberry - any amount.

Cooking method:

• Sort the berries, rinse. Spread them out on a towel to absorb excess moisture.
• When the berries are dry, pour them on a tray in a layer of 2-3 cm.
• Place in the freezer. Turn on the fast freeze mode. You can freeze without this function, but then it will take more time.
• After 1 hour with quick freezing or after 4 hours without activating this function, remove the berries from the freezer, distribute them in small but dense plastic bags.
• Squeeze out excess air from the bags, seal them tightly and place them in the freezer operating normally.

Mulberry berries frozen in this way will not deteriorate during the year when stored in the freezer. If you need to increase the shelf life of the berries, you can freeze them with sugar.

Mulberry frozen for the winter with sugar

Composition (for 1.5 kg):

• mulberry - 1.5 kg;
• sugar - 150 g

Cooking method:

• Wash, dry the mulberry.
• Distribute in clean and dry containers.
• Cover with sugar.
• Close containers with lids. Shake vigorously several times to distribute the sugar evenly, covering all the berries.
• Place containers in the freezer.

Mulberries frozen with sugar are stored in the freezer for 2 years.

Mulberry compote for the winter

Composition (for 3 l):

• mulberry - 0.6 kg;
• sugar - 0.4 kg;
• citric acid - 4 g;
• water - how much will go in.

Cooking method:

• Go over, rinse the berry, let it dry.
• Prepare a three liter jar by washing it with baking soda and sterilizing it.
• Pour the mulberries into the jar (it will take about a third of the jar, maybe a little less).
• Boil water, pour boiling water over the berries. Cover the jar with a lid and leave for 15 minutes.
• Pour the liquid from the jar into a saucepan, add sugar to it.
• Heat over low heat until boiling, cook for 5 minutes, stirring occasionally.
• Add citric acid, stir.
• Pour the syrup into a jar of mulberries, roll it up with a metal lid.
• Turn the jar over, cover with a blanket, and leave to cool.

After cooling, the jar of compote can be put into the pantry: a mulberry drink is well worth it at room temperature.

Mulberry jam

Composition (for 1.25-1.5 l):

• mulberry - 1 kg;
• lemon - 0.5 pcs.;
• sugar - 1 kg.

Cooking method:

• After going through, washing and drying the mulberry, pour it into an enamel basin, fill it with sugar, cover with gauze.
• Stir the berry after 3-4 hours. Put the basin with it on low heat.
• Bring to a boil. Cook, stirring and skimming, for 30-60 minutes until the desired consistency is obtained. Add the juice squeezed from half a lemon 10 minutes before cooking.
• Spread the jam on sterilized jars, roll up.

Store mulberry jam in a cool and dark place. Its shelf life is 12 months.

Mulberry jam with pectin

Composition (for 0.65-0.75 l):

• mulberry - 1 kg;
• sugar - 0.3 kg;
• lemon juice - 50 ml;
• pectin - 10 g.

Cooking method:

• Sort out the berries, cut off the tails. Wash, let dry.
• Grind the berries with a meat grinder or blender, place the resulting mass in an enamel container.
• Add lemon juice and half of the sugar specified in the recipe.
• Put on low heat and cook, skimming until sugar dissolves.
• Mix the remaining sugar with the pectin. In parts, each time mixing well the berry mass, add sugar.
• Cook the jam, stirring occasionally, for 10 minutes or more, until thickened.
• Fill sterilized jars with jam, seal them.

After the jam has cooled, put it in the refrigerator - this mulberry blank must be kept in the cold, otherwise it will quickly deteriorate, because little sugar was used for its preparation.

Mulberry blanks for the winter can be very different. Jam and jam can be served separately, spread on sandwiches, or used for making sweet pastries. Dried berries can be put in tea, used to make compotes, if the canned drink comes to an end. Frozen mulberries are used in the same way as fresh ones, they can be used to prepare a variety of dishes or be eaten separately. It should be defrosted without subjecting it to sudden temperature changes.