Many residents of northern latitudes did not even try mulberry, because places with warm climate are favorable for it, for example, countries of Central Asia or southern Russia.
Mulberry is a low tree with juicy fruits, consisting of seeds, which resemble in appearance raspberries or blackberries.
Mulberries are red, dark purple or white. Their taste depends on the variety. Dark berries are more fragrant. Whites very often do not have a pronounced smell and taste.
Any variety of mulberry is useful due to the presence of vitamins A, B, C, as well as useful trace elements: magnesium, potassium, iron.
Mulberries have anti-inflammatory and tonic effect.
Jam, compotes are made from mulberry, it is used for filling. To enjoy the unusual taste of the mulberry all year round, it canned for the winter.
Mulberry compote for winter: preparation details
- For canning, it is better to use dark berries. To get a compote of saturated color and taste, you need to put in the banks as many berries as possible.
- They do not tolerate transportation: they are crushed under their own weight and lose their appearance. Therefore, for the compote they take freshly picked berries.
- Before canning, they are sorted. They are washed in the same way as raspberries or strawberries: they are poured in small batches into a colander and washed, immersed several times in a container with cold water. After the water is drained, the sepals are removed.
- Mulberry compote is made with or without pasteurization.
Mulberry Compote for the Winter: A Classic Recipe
Ingredients for two 1, 5-liter jars:
- mulberries - 1 kg;
- water - 1, 5 l;
- sugar - 400 g.
Method of preparation
- Sort through the mulberry, remove spoiled or insect-damaged berries. Rinse gently by immersing in cold water in a colander. Let the water drain. Break the sepals.
- Wash jars thoroughly with soda, rinse with clean water. Sterilize over steam or calcine in the oven. Wash the lids and boil for three minutes in a saucepan with water.
- Spread mulberries in liter jars.
- Cook the syrup from water and sugar. Pour them mulberry.
- Banks, cover with lids, place in a pan with hot water and pasteurize for 18-20 minutes at 85-90 °.
- Then immediately seal hermetically. Turn upside down, cover with a blanket. Leave to cool in this position.
Mulberry compote for the winter without sterilization: the first recipe
Ingredients for two 1, 5-liter jars:
- mulberry - 0, 9-1 kg;
- water - 1, 5-1, 7 l;
- sugar - 400 g.
Method of preparation
- Climb the mulberry. Rinse with cold water. Allow the fluid to drain. Remove the sepals.
- Prepare sterilized jars with lids. They can be steamed or held for a few minutes in boiling water.
- Pour water into a saucepan, add sugar. Cook the syrup.
- Combine syrup with berries. Simmer for 15 minutes.
- Hot pour into jars, filling them to the top.
- Immediately seal hermetically.
- Turn upside down, wrap a blanket. As such, completely cool.
Mulberry compote for the winter without sterilization: the second recipe
Ingredients (for one three-liter jar):
- mulberry - 900 g;
- sugar - 400 g;
- water - 2, 5 l.
Method of preparation
- Reorder the mulberries. Rinse by gently submerging in water. Remove the sepals.
- Prepare sterile three-liter jars. Treat them over steam. You can also pour water into the jar, put the kettle into it and boil for a few minutes.
- Place the berries in them.
- Cook the syrup from water and sugar. Pour them mulberry. Leave for 20 minutes to warm up.
- Using a lid with holes, drain the liquid into the pan. Boil for 2-3 minutes.
- Hot syrup again, fill the berries to the very neck of the jar.
- Hermetically seal.
- Turn upside down, wrap a blanket. Leave to cool.
Mulberry and cherry compote for the winter without sterilization
Ingredients (for one three-liter jar):
- mulberry - 300 g;
- cherry - 200 g;
- water;
- sugar - 400 g.
Method of preparation
- Take mulberries. Rinse the mulberry by dipping it in cold water in a colander. Wash the cherry under running water.
- Sterilize the jars in a way that is convenient for you: using steam or boiling water. Wash the covers and boil.
- In the jars, place the mulberries and cherries. Pour boiling water to the top. Cover and leave to warm for 15–20 minutes.
- Then pour the liquid from the cans into the large saucepan using the lid with holes. Add sugar to normal, bring to a boil. Boil for 2-3 minutes.
- Pour the berries with boiling syrup so that it overflows a little.
- Immediately seal the caps tightly.
- Banks turn upside down. Wrap a blanket. Allow the compote to cool completely.
Mulberry and strawberry compote for the winter
Ingredients for two liter jars:
- mulberry - 300 g;
- strawberries - 300 g;
- sugar - 300 g;
- water - 1, 2 liters.
Method of preparation
- Enumerate both types of berries. Remove green, overripe or crumpled. Wash gently with cold water. Allow the fluid to drain. Remove the sepals.
- Liter jars wash with soda, rinse with hot water, sterilize together with the lids.
- Fill them with mulberry and strawberries.
- Cook the syrup from water and sugar. Pour them berries.
- Place in a wide pan with hot water and sterilize for 20-25 minutes with a barely noticeable boil.
- Hermetically seal the covers. Turn upside down. Wrap a blanket. Leave in this form until cool.
Mistress to note
- The amount of sugar can be increased or decreased, taking into account taste preferences. But we must remember that white mulberry requires more sugar than red or dark purple.
- Mulberry compote stored in a dark cool place.
