Mulberry Jam

Mulberry Jam

Mulberry is familiar to many as the mulberry tree or the mulberry tree. This plant is found in places with a warm temperate climate, for example in Asia or in the southern regions of Russia.

Mulberries are a bit like blackberries. Its fruit, consisting of many stones, is usually dark purple and red. These berries are tasty and fragrant. White mulberry is also cultivated, although its taste is less expressive.

Mulberry is rarely found on the market, because these berries do not tolerate transportation, they crumple and lose their appearance.

But where there is a lot of mulberry, the hostesses do not miss the opportunity and prepare it for the future in the form of compotes and jam. Moreover, it is easy to cook mulberry jam.

Mulberry jam: cooking details

  • Mulberry trees are not too tall, but their growth still gives inconvenience to the producers of this berry. To easily harvest the mulberry, you need to spread a tarp or oilcloth under the tree and shake it well. Ripe berries will fall down, and green ones will remain hanging on the tree - to ripen. You shouldn’t worry if the berries get a bit shy But in this case, you need to quickly determine the processing.
  • Wash the mulberry just like raspberries: they are put in small batches in a colander and dipped several times in cold water. You can wash the berries and running water, but then the pressure should not be strong.
  • Mulberry, unlike raspberry or blackberry, can hardly part with the stem. Therefore, the remnants of the branches are cut with scissors.
  • When sugar is added, the sweetness of the fruit is taken into account. They put more sugar in sour berries, sweet mulberry requires less sugar than it should be.

Mulberry jam: the first recipe

Ingredients:

  • mulberry - 1 kg;
  • sugar - 1, 5 kg;
  • citric acid - 2 g.

Method of preparation

  • Pick up the mulberries, remove all the spoiled and badly crumpled berries. Scissor off the stem.
  • Rinse the mulberry in plenty of cold water. Allow the fluid to drain.
  • Put the fruit in portions in the cooking basin and sprinkle with sugar. Leave for 8 hours. During this time, the mulberry will give the juice.
  • Place the bowl with the berry on a small fire and wait until the sugar has completely dissolved. During cooking, remove copiously appearing foam. As soon as the jam boils, move it to the edge of the stove and allow to cool slightly.
  • Add citric acid to the jam, mix gently and bring to the boil again. Remove from heat.
  • Chill the jam completely. Prepack in clean, dry jars. Close the neck with parchment. If you decide to close the jam sealed lids, then fold it in sterile jars hot. Immediately cork.

Mulberry Jam: Recipe Two

Ingredients:

  • mulberry - 1 kg;
  • sugar - 1, 3 kg;
  • water - 400 ml.

Method of preparation

  • Prepare the berries: sort, trim the tails, wash in cold water. Put on a sieve or cloth to get rid of excess moisture.
  • Pour sugar into the cooking basin, pour water. Boil the syrup until the sugar is completely dissolved.
  • Dip the berries in it. Stir by turning the pelvis from side to side. Over medium heat, bring to a boil.
  • Place the basin on the edge of the stove and allow it to cool. Then bring to a boil again. Repeat the process with cooling two more times.
  • Cool the jam. Put it cold in a clean, dry jar. Close the parchment.

Mulberry jam: the third recipe

Ingredients:

  • mulberry - 1 kg;
  • sugar - 1, 3 kg;
  • citric acid - to taste;
  • water - 400 ml.

Method of preparation

  • Scrape the mulberries, remove the crumpled or unripe berries. Trim the tails. Wash well in cold water.
  • Pour sugar into the cooking basin, pour water. Cook the syrup.
  • Dip the mulberry into it. Stir, shaking the pelvis. Spoon stirring is not necessary, otherwise break the integrity of the berries. Bring over moderate heat to a boil. Set the pelvis aside and cool.
  • Gently pour the syrup into a separate thick-walled pot and boil a little.
  • Fill the berries with this syrup. Cook over low heat from the moment you boil for five minutes.
  • Prepack into sterile dried and oven-heated jars. Hermetically roll up. Turn the jars and cool in this position.

Mulberry Jam: the fourth recipe

Ingredients:

  • mulberry - 1 kg;
  • sugar - 1 kg.

Method of preparation

  • Select ripe berries for jam. Scissor off the stem. Rinse in several waters. Allow the fluid to drain to get rid of excess moisture.
  • Place the berries in the cooking basin, add sugar. Leave for a few hours to give the mulberry juice.
  • Put the basin on a small fire and wait until all the sugar has dissolved. Then increase the heat and bring the jam to a boil, while removing the foam. Boil for 5-10 minutes.
  • Remove the jam from the stove for two hours.
  • Put it back on fire and cook for 5 minutes. Stand for two hours again.
  • Pour some of the syrup into the jar. It can be useful for boiling fruit drinks or compote. And again put the bowl of jam on the stove and cook over low heat for 20 minutes.
  • When hot, pour jam into sterile jars and roll up hermetically. Turn the jars and cool.

Mulberry jam with caramel flavor

Ingredients:

  • mulberry - 1 kg;
  • sugar - 1 kg;
  • water - 150 ml;
  • citric acid - 5-7 g.

Method of preparation

  • Go through the berries, removing the green and spoiled ones. Wash in cold water. Put on a sieve or a clean cloth to dry the berries.
  • Pour sugar into the cooking basin, pour water. Stir and put on fire. After the sugar is completely dissolved, and the syrup boils, cook for 15 minutes over moderate heat, removing the foam.
  • Dip the mulberry into the lightly boiled syrup, bring to the boil. Cook on low heat for 20 minutes. At the end of cooking, add citric acid.
  • When hot, pour the jam into sterile jars and immediately seal the jam. Turn the jars and cool in this position.

Mulberry jam with lemon

Ingredients:

  • mulberry - 1 kg;
  • sugar - 500-700 g;
  • juice of half a lemon.

Method of preparation

  • Sort out the mulberry, leaving only ripe, but unwashed berries. Scissor off the stem.
  • Wash under running water. Leave on sieve for draining liquid.
  • Fold the mulberry into the cooking basin, cover it with sugar and leave it for 12 hours.
  • Place the basin on the stove and warm it over low heat to dissolve all the sugar. Bring to a boil, removing the emerging foam.
  • Set the jam aside and let it stand for two hours.
  • Add lemon juice, put on the stove. After boiling the syrup, boil over moderate heat for another 10 minutes.
  • Spread hot jam in sterile jars, cork tightly. Cool it upside down.

Mistress to note

When processing dark mulberry it is better to work in rubber gloves, since the juice of this berry is very eaten into the skin and is hard to wash. If you still mess your hands, you can scrub them with the juice of white mulberry.

White mulberries also make very tasty jam. It is less acidic, so it consumes less sugar. And the rest of the jam is prepared the same way as from dark mulberry.

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