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Mulberry jam. Mulberry jam - useful properties and recipes. Mulberry jam: recipe four

Mulberry is commonly referred to as mulberry or mulberry tree. Its fruits have a certain similarity with blackberries - they consist of many drupes, but they have a more delicate taste and aroma. They come in dark purple, red, pink or white.

Mulberry is rarely found on store shelves or in the market, as it does not survive transportation well - the berry crumples and loses its presentation. But in places where mulberry grows in abundance, housewives do not miss the opportunity to prepare it for the winter in the form of jam or compote.

Mulberry fruits have many useful properties, after heat treatment they retain almost all the benefits. Berries contain the following vitamins:

iron;
sodium;
essential oils;
B vitamins;
calcium;
zinc;
vitamins C, PP, E, K;
fructose;
carotene;
glucose;
magnesium.

Due to such a large number of elements, the mulberry will serve as a prophylactic or help get rid of a number of diseases. Mulberry jam is useful for the following problems:

weak immunity;
cough;
cold symptoms;
kidney dysfunction;
stress;
depression;
problems with the gastrointestinal tract;
diabetes mellitus;
hypertension;
fever
infections;
disorder of the nervous system;
bronchial asthma;
metabolic disorder;
heart failure;
insomnia.

Mulberry jam is not too high in calories, about 250 kcal per 100g, which is 12% of the average daily allowance. In a fresh berry, only 50kcal per 100g.

Black mulberry jam with lemon

Mulberry is a juicy, tasty and very healthy berry. Because the jam from it according to this recipe is tasty, fragrant and with whole fruits. By adding lemon juice to the syrup, we get fragrant dessert pleasant citrus flavor.

How to cook white mulberry jam at home

Before preparing jam, a berry plucked from a tree must be prepared, washed and sorted out. Remove stems with scissors. For jam, it is better to take ripe and whole fruits, overripe and spoiled specimens will not work.

For cooking you will need the following ingredients:

granulated sugar - 1 kg;
white mulberry - 1 kg;
filtered water - 300 ml;
vanilla sugar - 5 g;
citric acid - ¼ tsp

What to do:

Add sugar to water and put on fire. After the syrup boils, throw in the mulberry, mix and turn off the heat.
When the jam has cooled, put it back on the fire. Stirring occasionally, bring to a boil. Continue to cook on low heat for another 5 minutes. Cool again and repeat the procedure 3 more times.
Add vanilla sugar to the finished jam and citric acid, stir.
Pour the finished product hot into jars, filling them to the top. Roll up the lids and turn upside down, wrap in a blanket and leave for 6 hours.
With proper rolling and storage in a cool dark place, jam retains its useful and taste qualities up to 1.5 years.

Recipe for jam for the winter from mulberries and strawberries

Incredible delicious treat obtained from a mix of mulberry and strawberries. The berries are taken in the same proportions, but the taste of strawberries prevails, and the mulberries give more color.

Jam goes well with cottage cheese, ice cream or semolina. Thanks to the combination of sugar and citric acid, an excellent taste balance is obtained.

Ingredients:

strawberries - 700 g;
mulberry - 700 g;
drinking water - 500 ml;
sugar - 1 kg;
citric acid - half a teaspoon.

Cooking method:

The ideal combination will turn out if you take a large mulberry and a medium-sized strawberry.
Boil water with sugar in a saucepan for 5 minutes. Add berries.
Bring to a boil, add lemon. Remove the resulting mass from the heat, cool and leave to infuse for about 4 hours or until the next day.
Bring the jam to a boil, reduce the heat to medium power, cook for another 15 minutes. Due to the two-stage cooking, the berries will remain intact.
Pour the jam into jars, wrap and leave overnight.

Recipe for multicooker

Making mulberry jam in multicookers is very simple, for this each person will have time.

Products:

sugar - 1 kg;
mulberry - 1kg.

Process:

We shift the prepared mulberry tree into the basin of the multicooker, cover it with sugar. We set the timer for 1 hour and turn on the "extinguishing" mode.
After the time has elapsed, the jam is ready, you can roll it into pre-sterilized jars and send it to storage.

How to make jam for the winter without cooking

A quick delicacy that is not subjected to heat treatment is the most useful. Plus, it's quick and easy to prepare.

Ingredients:

berry - 500 g;
granulated sugar - 800 g;
hot water - 1 tsp;
citric acid - ½ tsp

What to do:

Combine mulberry and sugar in a tall bowl.
Beat with a blender.
In a separate plate, dilute citric acid by adding water to it.
Introduce a diluted lemon into the whipped berry and beat again.
The delicacy is ready - you can pour it into jars. Store raw jam in the refrigerator or freezer in a plastic container.

Don't be afraid to try new ways of cooking, mulberry goes well with many fruits and berries. Bon appetit!

We are waiting for your comments and ratings - this is very important for us!

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

silk jam

Eat various recipes making mulberry (mulberry) jam. It is prepared in different ways:

trying to keep the berries intact as much as possible;
or by changing the seed to obtain jam or marmalade;
assorted mulberry mix with other berries are cooked.

Preparing berries

Mandatory procedure when cooking any jam.

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

jam recipes

"Kilogram per kilogram"

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

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

First jam option

Mulberry seedlings are covered with sugar so that they give juice. This happens after about five hours. Can be left overnight.

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

bring, stirring gently, to a boil;
after boiling, reduce the heat and boil the jam for five minutes;
set aside and let cool;
then the cooled jam is boiled again for five minutes;
cool again;
squeeze juice from a lemon or add citric acid;
boil again;
pour into sterile jars and twist;
let the jars cool. Wrapping is optional.

In the process of cooking, a total of three calls are obtained.

Second option

Another recipe for mulberry jam. They do everything the same, but the jam is boiled in one go for 30-40 minutes. Citric acid is added at the very end of cooking. Jam cooked 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 of mulberry seedlings,
1 kg of granulated sugar,
Juice of one lemon or citric acid.

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

In the "golden" proportion for mulberry, a slight reduction in the amount of sugar is acceptable so that the jam is not sugary-fresh. For one kilogram of mulberry, you can take seven hundred grams of sugar.

"Cold" mulberry jam

1 kg of mulberry seedlings;
2 kg of sugar.
Warning! This "jam" does not require cooking and sterilization.
The berries are especially carefully sorted out, discarding dried and damaged ones. It is advisable not to wash them. Washed berries are laid out on a soft towel so that water is absorbed into it.
Then the dried mulberry is crushed with a blender and mixed with sugar.
Arranged in sterile jars.
Close with paper, tying with a string, or with clean plastic lids.
Put in a cool place.

You can not immediately lay out the grated berries in jars, but leave them for a day or two in a saucepan or cup. Stir the mixture periodically. With this method, "raw" jam does not delaminate.

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

Silk jam in a slow cooker

They take mulberries and sugar in a "golden" ratio of 1:1;
Lay in the multicooker bowl;
set the "extinguishing" mode;
Boil one hour.
Ready-made mulberry jam, cooked in a slow cooker, is poured into jars and twisted.

Mixed berry jam

For assorted jams, sour berries are usually paired with mulberries to compensate for the fresh taste of mulberry jam. Combinations can be different. It all depends on the products available and the flight of fancy.

The main thing is to maintain the ratio of the total number 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 mulberry and other berries per kilogram of sugar. Or 700 g of mulberry, 300 g of other berries, 1 kg of sugar.

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

Assorted are 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 of mulberry;
300 g pitted cherries;
1 kg of sugar.

Sugar is poured onto the berries and left to let the juice go. Maybe overnight. Boil in one step, stirring and removing the foam.

Cherry Silk Jam

For cherry and mulberry jam you need:

2 kg cherries;
2 kg of 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" mulberry-currant jam

And here is another recipe for mulberry jam:

1 glass of mulberry;
1 glass of red currant;
1.5 cups of sugar.

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

Jam is laid out in sterile jars. Stored in the refrigerator.

Silky citrus jam

Mulberry goes well with citrus fruits.

Lemon Silk Jam

For mulberry jam with lemon you will need:

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

Prepared berries fall asleep with one fourth of the sugar and let the juice flow.
Meanwhile, wash 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 fruits are crushed with a blender (meat grinder) or finely chopped.
The mulberry, which has started up the juice, is brought to a boil.
After boiling for five minutes, add another ¼ of the sugar.
After another five minutes of boiling, the next quarter of sugar and chopped citrus fruits (lemons or oranges).
After the next 5-6 minutes, pour out the remaining sugar.
let it simmer for another 5-7 minutes
Pour into sterilized warm jars.
Seal with lids.

Beneficial features

Widely known beneficial features mulberry. Berries are rich in trace elements: calcium, magnesium, potassium, manganese, sodium, phosphorus, copper, zinc, iron. There are many vitamins in it: A, K, E, C, B-vitamins. The fruits contain anthocyanins.

Does mulberry jam prepared for the winter retain its beneficial properties?

Vitamin C and beta-kartin 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.

The shelf life of mulberry, or mulberry, is very short. It is impossible to keep it fresh, except to freeze it? But, the freezer is not rubber, and mulberries can be stored in another way, for example, to make jam from it.

Any variety of mulberry is suitable for making jam. Black mulberry has a richer taste and color, while white mulberry is sweeter, although not very attractive in appearance.

Many are stopped by the complexity of processing mulberries, but all this is solvable.

Do I need to wash the mulberry?

If you collected it near the road, or from the ground, then yes, it must be washed. But is it worth eating mulberries at all, which has absorbed all the roadside dirt, dust and exhaust from cars?

Garden mulberries are harvested by gently shaking the berries onto a stretched blanket. They are clean, so why wet them once again?

Do I need to cut off the green "tails" of the mulberry?

If you have time and a lot of patience, then cut. If not, then you can cook with "tails". They do not affect the taste of the jam in any way.

Mulberry jam with cinnamon and citric acid

1 kg of mulberries;
0.5 kg of sugar;
0.5 tsp citric acid;
100 gr. water;
Cinnamon, star anise, vanilla - optional.

Put the mulberries in a saucepan, add sugar, spices, citric acid and water there.

You can cook without water, then the jam turns out to be too dense and the berries lose their shape.

Put the pan on the fire and cook the jam for 15-20 minutes over very low heat. If you are too lazy to cut the ponytails, add another 15 minutes to cooking.

Arrange the boiling jam in sterile jars and roll them up with a seaming key.

Raw mulberry jam - recipe without cooking

For 1 kg of mulberry:

2 kg of sugar;
0.5 tsp citric acid.

Sort the mulberries and cut off the tails. Pour the mulberries into a deep bowl and sprinkle with sugar.

Separately, in a cup, dilute citric acid in hot boiled water. Do not pour a lot of water, it is only needed to make the acid melt faster.

Pour the lemon water over the mulberries and mix well. You can beat everything with an immersion blender, or just work with a spoon.

Fill the jars to the very top, close them with lids and refrigerate. Here it can stand up to 6 months, and retain its fresh taste.

When thinking about storing berries for the winter, you should also think about where you can store them, do you have a suitable place? After all, it is from the temperature regime of storage, and the method of processing, that you need to calculate the amount of sugar that should be added to the jam.

The warmer the room, and the less heat treatment the more sugar you need.

If you make jam and you have a cellar, you can put half as much sugar as berries.

When stored at room temperature, you need to take sugar in a ratio of 1: 1.

To make jam without cooking, you need twice as much sugar as berries, but still, store it exclusively in the refrigerator.

Jam prepared in this way is perfect for cooking delicate desserts and drinks.

How to cook mulberry jam, look at the video:

Mulberry jam for the winter is created very quickly - literally in half an hour, due to the fact that this berry is very juicy and lends itself well to heat treatment.

The only disadvantage of mulberry is that it is practically tasteless, so when making jam from it, you just need to add citric acid or lemon juice. You can collect or purchase berries in the summer season, in June-July, and for the winter you can prepare both dark varieties and white, pink ones.

I always make jam using the 5 minute method, that is, boil for 5 minutes, then cool, then reheat for 5 minutes, etc. up to the third time, but in the case of mulberries, this method does not work, since the workpiece does not thicken when cooled. Therefore, I propose to package the jam in a container immediately after cooking.

So get ready necessary ingredients and let's start cooking!

Pour the collected or purchased mulberries into a deep container, fill with water and rinse from dust. Drain the water.

Grind half of the berries into puree using a submersible or jug blender, in its absence - remember with a boiled potato press, but in a deep container, as there may be splashes, and the mulberry juice is not washed off!

Pour the mulberries into a cauldron or stewpan, pour the puree. In mashed potatoes, the berries were crushed so that the jam was thick!

Pour in granulated sugar, add lemon slices or lemon juice, citric acid on the tip of a knife. Place the container on the stove, turning on medium heat.

Boil the workpiece for about 20 minutes, making sure that foam does not form (and does not splash out over the edges of the container).

At this time, scald jars and lids with boiling water. If you prefer to sterilize them, then do it in a water bath or in any other way convenient for you. Arrange the mulberry jam in jars, remembering to take out the lemon slices. Seal the jars immediately with hot lids or seal with a preservation key.