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 intake. 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 a pleasant aftertaste of citrus in a fragrant dessert.

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:

1. Add sugar to water and put on fire. After the syrup boils, throw in the mulberry, mix and turn off the heat.
2. 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.
3. Add vanilla sugar and citric acid to the finished jam, mix.
4. 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.
5. With proper rolling and storage in a cool dark place, the jam retains its useful and gustatory qualities for up to 1.5 years.

Recipe for jam for the winter from mulberries and strawberries

An incredibly tasty delicacy is 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:

1. The ideal combination will turn out if you take a large mulberry and a medium-sized strawberry.
2. Boil water with sugar in a saucepan for 5 minutes. Add berries.
3. 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.
4. 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.
5. 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:

1. 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.
2. 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:

1. Combine mulberry and sugar in a tall bowl.
2. Beat with a blender.
3. In a separate plate, dilute citric acid by adding water to it.
4. Introduce a diluted lemon into the whipped berry and beat again.
5. 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!

I never thought you could make mulberry jam. Well, somehow jam was prepared from different berries, and mulberry was used only in this way.
I learned that you can cook mulberry jam when I was in my third decade. And then, if it were not for the mother-in-law, who passed the mulberry jam to the child, we would not have known that it was possible to cook such yummy. Oh, what a delicious and fragrant jam is obtained from this berry. Now, every year I roll this wonderful delicacy into jars, which is very popular in our family in the winter season. It is noteworthy that, unlike other types of jam, which are prepared for quite a long time, mulberry jam is cooked in just 20 minutes, or even less.
I would also like to note the moment that it is not at all necessary to pick this berry from the tree piece by piece. You can greatly speed up the process. To do this, just spread the film under the tree and just shake the branches of the tree. Voila - the mulberry bucket is already full. Now hurry to the kitchen to make mulberry jam, the recipe for which I propose. I advise you to look at other recipes in the heading, maybe you will find something interesting and useful for yourself.

Ingredients:
- half a kilogram of mulberry,
- half a kilo of sugar



First of all, wash the mulberries very well under running water. Do not try to leave it in water, otherwise the mulberry will lose its sweet taste and become watery.
Pour some of the sugar into a bucket or saucepan.
Then add a piece of mulberry.




Again sugar, and then again mulberry.




Put the resulting mass on moderate heat. You can add a little water so that initially the jam does not burn, and the sugar dissolves evenly.




You should also periodically stir the jam.
Cool the finished jam a little, and then put it in a container or immediately put it in jars and roll up the lids.
This is how mulberry jam turned out! Also try to cook

The mulberry or mulberry tree is found in warm climates. Berries are fragrant, with silky juice. The fruits outwardly look a bit like blackberries or raspberries, consist of a large number of drupes, have a red or dark purple color. There is also a white berry, but its taste is not so expressive.

Berries are rarely sold on the shelves, as they do not tolerate transportation, they can wrinkle and rot. But in the places of its growth, the owners do not miss the opportunity to cook delicious mulberry jam. There are many recipes for mulberry jam, each cook chooses the one that is more to his liking and his family. You can cook mulberries, trying to keep the fruits whole, and some, on the contrary, make jam or marmalade from berries.

Before making jam, the berries must be washed. They do it this way: the fruits are poured in small portions into a colander or metal mesh and immersed several times in cool water. Then they pour all the fruits into the net and let the water drain completely.

To cook classic mulberry jam correctly, you need to take fruits and sugar in a ratio of 1 to 1 and with the addition of water. So that the delicacy does not turn out to be too sugary, lemon juice or 1 tsp is added during cooking. citric acid per 1 kg of berries.

Cooking order:

1. Sprinkle the mulberries with sugar.
2. Pour the mixture carefully into the cooking container so as not to disturb their integrity.
3. Boil over high heat.
4. Cook for 5 minutes over low heat, shaking the container occasionally. If the integrity of the berries is not important, you can use a wooden spoon.
5. Remove the bowl from the heat and let it cool naturally.
6. Put the container with the mass back on the stove, boil and cook for 5 minutes.
7. The procedure should be repeated 4-5 times.
8. Spread the hot mass over the storage containers fried in the oven, close the airtight lids and place in heat until the mass has completely cooled.

dense

To make the jam thick, boil a large amount of liquid. To prepare a thick treat you will need:

• 1 kg of mulberry;
• 1.4 kg of granulated sugar;
• Juice of one lemon or 1 tsp. citric acid.

Cooking order:

1. Sprinkle the mulberries with sugar in layers.
2. Let it brew for 5-12 hours to extract the juice.
3. Pour the mixture carefully into the cooking container so as not to disturb the integrity of the fruit, dissolve citric acid in a teaspoon of water and pour it or lemon juice.
4. Boil over high heat.
5. Cook for 30-40 minutes over low heat, shaking the container occasionally. If the integrity of the berries is not important, you can use a wooden spoon.
6. Let the jam cool, place in jars and close with nylon lids or parchment. However, you can close and metal lids.

ADVICE! The longer you boil the jam, the thicker it will be. But it will need to be constantly stirred so that it does not burn.

Rapid

Not too much pleasure to stand near the basin with jam for almost an hour and make sure that it does not burn and does not “run away”. Therefore, wise (or lazy) housewives have found a way to quickly cook a delicacy from mulberry fruits.

For this you need:

• 1.3 kg of granulated sugar;
• 1 kg of mulberry;
• 0.4 l of water;
• 1 tsp citric acid or juice of 1 lemon.

Cooking process:

1. Pour water into the cookware and wait until it boils.
2. Pour sugar into the water and bring to a boil again.
3. Dip the berries into the syrup, periodically shaking the container so as not to disturb their integrity.
4. Boil.
5. Drain the liquid into a separate bowl and boil for 5-10 minutes.
6. Pour the syrup over the berries again, pour in the lemon juice or add acid, boil for 5 minutes.
7. Arrange hot jam in sterile jars and seal tightly with lids.

With cocoa

In order to prepare a chocolate delicacy from mulberries you will need:

• 3 l mulberry;
• 1 kg of sugar;
• 2 tsp citric acid;
• 100 g cocoa powder.

Cooking process:

1. Grind fruits, for example, in a blender.
2. Pour sugar and leave for 5-12 hours until the sugar is completely dissolved.
3. Put the mass on a large fire and bring to a boil.
4. Boil over low heat for 3-4 hours. At the end of cooking, add citric acid and cocoa. Mix thoroughly.
5. Boil for a few more minutes.
6. Allow to cool and arrange in storage containers.

ADVICE! Delicious chocolate jam will turn out if you rub the scrolled mass through a sieve to remove the seeds.

Cinnamon

Ordinary mulberry jam does not impress with its original and rich taste. But, if you put a little spice in it, the taste of the dish simply changes. To prepare delicacies from mulberry fruits with cinnamon, you will need:

• 2 kg of fruits;
• 1 kg of sugar;
• 0.5 tbsp citric acid or juice of 2 lemons;
• 1 cinnamon stick;
• a few star anise;
• 500 ml of water.

Cooking process:

1. Grind cinnamon and star anise and mix with sugar.
2. Mix the berries with the mixture and let it brew for several hours so that the fruits release the juice.
3. Put the cooking utensils with fruits on a large fire, boil.
4. Add citric acid or lemon juice and boil for an hour.
5. Place hot jam in jars, close with airtight lids and wrap in heat until completely cool.

ADVICE! If you add water, then the jam will be liquid. Without adding water, the treat will remain thick.

Benefit and harm

Mulberry is a very useful berry. Almost all of its features are transferred to jam, except for vitamin C, which disappears during the cooking process. But, if you use natural lemon juice and add it to the cooled jam, you can make up for this deficiency.

The benefits of mulberry:

1. Removes harmful substances from the body.
2. Regulates the immune system and metabolic processes.
3. It contains a large amount of potassium, which is useful for cardiovascular diseases and a tendency to hypertension.
4. Regulates the excretory system.
5. Lowers the amount of sugar in the blood.
6. Regulates the work of the pancreas.
7. It increases the production of lactose, and therefore the fruits and jam from them are recommended for lactating women.

1. It does not mix well with other products, as it can ferment in the stomach.
2. Absorbs harmful substances from the air. When buying it for jam or eating it raw, make sure the tree is grown in good conditions and not near a road or any business.
3. Individual intolerance is possible.

The ripening season of mulberry or mulberry is very short. To preserve the taste, aroma, and at least some of the beneficial properties of these blue-black berries, you can make jam from them. It is very useful for colds. Taking 1 tsp. mulberry syrup several times a day can quickly get rid of a prolonged cough. Mulberry jam, especially black mulberry jam, is prone to sugaring, so when preparing it, be sure to add citric acid, and preferably lemon juice.

Mulberry jam

The black mulberry is similar to the blackberry, but its fruits are oblong in shape. This berry has much more flavor nuances than its white counterpart. While the mulberry tree is unripe, red-colored areas remain on it. As they ripen, the fruits acquire a deep, black hue with a purple tint. Dark mulberry juice can stain hands and clothes, so before starting work, you should take care to protect them: wear thin rubber gloves and an apron.

mulberry jam recipe with photo

Ingredients:

• black mulberry (mulberry) - 500 g;
• granulated sugar - 600 g;
• juice of ½ lemon or 1 g of citric acid.

Cooking process:

Tutu should be poured into a colander and rinsed in cold water.

Then you need to cut off the tails of the berries with clean scissors.

Sprinkle the mulberries with sugar. Shake the basin slightly so that the grains stick around all the berries.

Leave the fruits with sugar for 3-4 hours. A juicy berry should release juice during this time. If it is not enough or a small amount has collected, which is not enough for the initial stage of cooking, then you can pour in 100 ml of boiled cold water.

Put the basin with the tyutina on medium heat. As it warms up, the juice from the berries will begin to stand out more actively. By the time of boiling, the fruits will already be completely immersed in the liquid. Stir the jam as little as possible so that the berries do not crumple. You can shake the basin from time to time so that the syrup warms up evenly. 10 minutes after the start of the boil, you need to take a break and remove the black mulberry jam from the heat. Collect foam from the surface of the syrup.

Then the cooking must be continued. Jam should be boiled with short, five-minute breaks until tender. In total, this can take 30-40 minutes (not counting breaks). Bringing the jam to a boil for the last time, pour lemon juice into it.

Ready-made black mulberry jam must be poured into sterile jars and tightly corked.

It should be stored in the dark at room temperature.

Thanks to Gayane for the recipe and photo.

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 1: 1 ratio.

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 making delicate desserts and drinks.

How to cook mulberry jam, look at the video: