Mulberry for the winter

Mulberry for the winter

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 it for future use. Mulberry for the winter can be prepared in various ways: it can be dried, frozen, cooked from it compote, jam or jam. Each method has its own specifics, but there are some general rules.

Cooking Features

Harvesting berries for the winter is troublesome, but simple. The time spent on it pays off handsomely: useful delicacies are especially valuable during the cold season, when the body feels an increased need for vitamins. Even an inexperienced hostess is able to make preparations for the winter from mulberry, you just need to know a few subtleties.

  • Mulberries are used for the production of ripe berries. Their color may depend on the varieties of mulberry. To remove the ripe fruits from the branches by hand, leaving the immature to ripen further, it is not necessary. There is an easier way to harvest a mulberry tree. Under it spread cellophane or oilcloth, then knock on the branches of the plant. Ripe berries are poured from them, and unripe remain to ripen. You will only need to sort out the berries and save them from litter.
  • Before cooking jam, compote and other canned fruits from the fruits of mulberry, the berries must be washed and dried. They are washed under a shower or dipped in a sieve into a container with clean water so that the fruits remain intact. After they are scattered on paper or cloth, they are left to dry. Dirty and wet berries for blanks for the winter is not used.
  • Aluminum cookware is not suitable for cooking mulberry canned food. This material reacts with acids, resulting in the formation of harmful substances. It is better to use enameled containers or made of stainless steel.
  • Mulberry contains little pectin. To make jams and jams from it more dense, it is recommended to add berries or fruits, in which there is a lot of this substance. Most often it is supplemented with cherries, apples, strawberries. These same ingredients are often included in the mulberry compote.
  • The containers in which mulberry blanks are closed for the winter should not only be clean, but sterilized and dry. The same applies to the covers.

The shelf life of mulberry blanks depends on the recipes for which they are made. Storage conditions can also be different.

Mulberry dried for winter


  • mulberry fruits - how many are harvested.

Method of preparation:

  • Pick the berry, rinse, dry, scatter on a towel.
  • Lay pallets on trays, trays or trays, sprinkle mulberry on it, spreading it out in a thin layer.
  • Cover with gauze to protect against insects.
  • Take it outside, put it in a warm, sunny place. At night, clean the room.
  • Bring berries to dry in fresh air every day for two weeks. Periodically, the berries do not interfere with mixing. In cloudy weather, the berries dry indoors, but then it may take a little longer.
  • Put the berry on a baking sheet, send it to the oven.
  • Turn on the oven by setting the minimum temperature. It is better to keep the oven ajar, not forgetting to protect the cooker taps from the hot air that comes out of the oven.
  • To dry the berries in the oven should be 40-60 minutes. During this time they need to mix 2-3 times.
  • Pour the dried berries into clean and dry jars or similar containers. It is important that they close tightly.

Dried mulberries can be stored at room temperature. To protect against bugs, it is often placed in the refrigerator, although this is not mandatory. Dried mulberry does not spoil for 2 years. If you have an electric dryer, then with the harvesting of mulberry berries for the winter you can handle faster. To dry the mulberry should be at a temperature of 40 degrees for 24 hours, occasionally stirring it.

Dried in the winter can not only fruits, but also mulberry leaves. The technology is the same, but it takes 4-5 times less time.

Mulberry frozen for winter (without sugar)


  • mulberry - any amount.

Method of preparation:

  • Pick berries, rinse. Drain them on a towel that will absorb excess moisture.
  • When the berries dry, pour them on a pallet 2-3 cm.
  • Put in the freezer. Turn on quick freeze mode. You can freeze without this feature, but then it will take more time.
  • After 1 hour with fast freezing or after 4 hours without activating this function, remove the berry from the freezer compartment, distribute it into small but dense plastic bags.
  • Squeeze excess air out of the bags, cork them tightly and put them in a freezer that runs normally.

Frozen in this way berries of mulberry during storage in the freezer will not spoil during the year. If you need to increase the shelf life of berries, you can freeze them with sugar.

Mulberry frozen for the winter with sugar

The composition (1, 5 kg):

  • mulberry - 1, 5 kg;
  • sugar - 150 g.

Method of preparation:

  • Wash, dry the mulberries.
  • Spread over clean and dry containers.
  • Pour sugar.
  • Cap the containers. Shake vigorously several times to distribute the sugar evenly, covering all the berries.
  • Store containers in freezer.

Mulberry frozen with sugar in the freezer remains valid for 2 years.

Mulberry Compote for Winter

Composition (3 liters):

Mulberry for the winter
  • mulberry - 0, 6 kg;
  • sugar - 0, 4 kg;
  • citric acid - 4 g;
  • water - how much will go.

Method of preparation:

  • Iterate, wash the berry, let it dry.
  • Prepare a three-liter jar by washing it with soda and sterilizing it.
  • Put the mulberry in 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, leave for 15 minutes.
  • Pour the liquid from the can into the pan, add sugar to it.
  • Heat over a low heat to boil, cook for 5 minutes, stirring occasionally.
  • Add citric acid, mix.
  • Pour syrup into the mulberry jar, roll it with a metal lid.
  • Turn the jar over, cover with a blanket, leave to cool in this form.

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

Mulberry Jam

The composition (1, 25-1, 5 l):

  • mulberry - 1 kg;
  • lemon - 0, 5 pcs .;
  • sugar - 1 kg.

Method of preparation:

  • After going through, washing out and drying the mulberry, pour it into an enamel basin, cover it with sugar, cover it with gauze.
  • After 3-4 hours, mix the berry. Put the basin with it on a slow fire.
  • Bring to a boil. Boil, stirring and removing the foam, 30-60 minutes to obtain the desired thickness. 10 minutes before readiness add juice squeezed from half a lemon.
  • Spread jam over sterilized jars, roll up.

It is necessary to 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.

Method of preparation:

  • Retract the berry, cut the tails. Wash, let dry.
  • Grind the berry with a meat grinder or blender, place the resulting mass in an enamel container.
  • Add lemon juice and half the sugar specified in the recipe.
  • Put on a slow fire and boil, removing the foam until the sugar is dissolved.
  • Mix the remaining sugar with pectin. In parts, each time well mixing the berry mass, enter the sugar.
  • Boil the jam, stirring for 10 minutes or more, until it thickens.
  • Fill the sterilized jars with jam and seal them.

After the jam has cooled, put it in the fridge - this mulberry billet should be stored in the cold, otherwise it will quickly deteriorate, because little sugar was used to make it.

Preparations for the winter of mulberry can be very different. Jam and jam can be served separately, spread on sandwiches, used to make sweet pastries. Dried berries can be put in tea, used for making compotes, if the canned drink comes to an end. Frozen mulberry is used in the same way as fresh, it can be used for cooking a variety of dishes or used separately. It should be thawed, not subjecting to a sharp temperature drop.

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