Mulberry jam: 8 recipes

Mulberry, or mulberry, is often consumed fresh, but experienced housewives have adapted to make jam from berries. This is not surprising, since the treat preserves valuable enzymes and supports the body. So, tyutina is recommended for use by diabetics, people with gastric ulcer and gastritis, hypertension, and infectious patients.

Mulberry jam with raspberries

• filtered water - 120 ml.
• raspberries - 150 gr.
• mulberry - 480 gr.
• granulated sugar - 300 gr.

1. Sort the mulberry tree. Get rid of rumpled elements, move a healthy berry into a colander. Rinse, let dry. Free all fruit from the ponytails.
2. Wash raspberries very gently by dropping a sieve of berries into the water. When all the dust has left, leave the fruit to drain. Combine 2 types of berries, sprinkle them with sugar in layers (you can replace with powder).
3. Leave the fruits for 4 hours, wait until the juice is released. Then put the container on the burner, cook at a medium mark before drilling. When the first bubbles appear, lower the heat. Pour boiling water, simmer the composition for 10 minutes.
4. Do not forget to get rid of the foam in a timely manner, otherwise it will spoil the whole kind of treats. At the end of the heat treatment, cool the treat, boil again and simmer for 10 minutes over low heat.
5. At the end of the procedure, lemon juice is added (optional), it gives sourness to the jam. Pack hot treats in sterile jars and seal with tin lids.

Mulberry jam with currant

• granulated sugar (beet) - 340 gr.
• red currant - 0.25 kg.
• titina - 280 gr.

1. Conduct a selection of berries, excluding spoiled and wrinkled specimens. Cut the ponytails with scissors, transfer the fruits to a colander. Pour cold water into the basin, several times lower the raw materials into the liquid.
2. Wash currants separately from the mulberry. When the preparation is complete, leave the berries on a sieve for draining water. Sprinkle the mixture with sugar in layers, wait 5 hours.
3. Optionally, you can preload the currants with mulberry in a blender and chop. When the juice is released and the sugar melts completely, move the mixture to the pan.
4. Cook at low power for 10 minutes, then immediately pack in hot containers and seal with tin lids. Keep at room temperature until cool.

Mulberry and Orange Jam

• mulberry - 950 gr.
• orange - 2 pcs.
• granulated sugar - 1.1 kg.

1. First prepare the berry. Rinse the dust off the mulberry tree by rinsing the fruit under the tap. Cut the ponytails, leave the mulberry on a sieve to drain the liquid.
2. Then alternate with sugar, wait 4 hours. For the specified time, the juice will come out. Rinse citrus, chop it together with zest slices of equal size.
3. To eliminate bitterness, freeze and unfreeze orange slices. After that, load the fruits into a blender, twist into porridge. Combine with tutina, put on the stove. Warm the mass until the sand dissolves.
4. After boiling, turn off the burner, cool the jam. Spend another heat treatment by boiling the treat for half an hour. Prepack and close with tin lids.

Mulberry Jam with Strawberries

• table water - 470 ml.
• strawberries - 0.65-0.7 kg.
• citric acid - 8 g.
• mulberry - 0.8 kg.
• granulated sugar - 950 gr.

1. Sort the berries. Choose a large mulberry and strawberry, similar in size to mulberry.Rinse the fruits suitable for cooking goodies, remove sepals, tails, extraneous garbage.
2. After water drains from the berries, move the composition to the cooking bowl or enamel pan. Separately, boil the syrup from water and sugar using a saucepan.
3. When the granules of sand in the sweet mass melt, pour the strawberries and mulberries with syrup. Set the contents on the stove, wait for the seething, continue to simmer for 7 minutes.
4. Pour a lemon, turn off the burner. Insist treat for 4 hours. If the jam does not cool, leave it until the morning. Wait until the mixture boils again, then boil for a quarter of an hour.
5. Sterilize the container in advance, put the jam in the jars. Seal with sterile covers and wrap with a sweatshirt, cool, transfer to cold.

Quick Recipe Mulberry Jam

• Mulberry (preferably black) - 1 kg.
• granulated sugar - 1.4 kg.
• citric acid - 2 gr.

1. First, sort and wash the mulberry, the last moment is given special attention. First put the berry in a colander, then several times dip in a bowl of water at room temperature.
2. Cut the ponytails with scissors for manicure, leave the fruits on a sieve so that the liquid leaves. After about 20 minutes, move the mulberry tree to the cookware, sprinkle with granulated sugar.
3. Do not mix to avoid damage. Leave the titina for 7 hours to make the juice stand out. Then send to the stove and boil until the crystals dissolve.
4. Throughout the longing, remove the foam with a slotted spoon. Heat treatment lasts about half an hour at a low power plate. 4 minutes before cooking, pour a lemon, wait for the cooking to finish. Pour and roll.

Mulberry and cherry jam

• Mulberry (preferably black) - 1.8 kg.
• large cherries - 1.7 kg.
• sugar - 0.9 kg.

1. Select a mulberry tree, leaving only moderately ripe fruits. Exclude green and crumpled. Rinse suitable specimens in a basin with water, dry on a sieve.
2. After preparation, load the mulberry in a blender, chop until smooth. Move the mashed potatoes to the pan, take care of the cherries. Remove unripe and rotten elements, rinse a healthy berry.
3. When the fruits have dried, tear off the ponytails without damaging the pulp. Cut the berry into pieces to extract the seed. Submerge the cherries in a blender and make gruel.
4. Combine the acidic fruits with tyutina, pour in layers of sugar (beetroot). Stir the contents, immediately send to cooking. After boiling, simmer at low power for half an hour.
5. At the same time, sterilize the lids with jars, remove foam from the treat surface. Pour the finished hot mass and seal with tin.

White Mulberry Jam

• granulated sugar - 1.85 kg.
• white titina (moderately mature) - 1.9 kg.
• freshly ground vanilla - 2 g.
• filtered water - 480 ml.

1. First sort the fruits. Ripe mulberry without green spots is suitable. Rinse the tyutina in a basin of water, then remove the twigs. Small ponytails can be left.
2. Dry the berries on a strainer, during which time boil water. Pour sugar into the liquid, leave until the first bubbles at medium power. Then turn down the heat and let the crystals dissolve.
3. When the syrup is ready, cool it to 40 degrees. Send the mulberry tree to the sweet mass and leave it in this state for 4 hours. After the specified time, mix, bring to a boil, simmer another 15 minutes.
4. Turn off the burner, after cooling, boil the mass 1 time. When hot, pour and cork. Cool upside down with a sweatshirt.

Mulberry Jam with Lemon Zest

• vanilla sugar - 14 g.
• mulberry - 1.95 kg.
• lemon zest - 80 gr.
• granulated sugar - 1.9 kg.

1. Choose black mulberry. If this is not the case, stop at the white variety, but reduce the amount of granulated sugar to 1.7 kg. Prepare berries (selection, washing, drying, removal of tails).
2. Sprinkle the mulberry sugar, mix gently with your hand. Add vanilla on top of this mass. Insist the contents for 3 hours, it is important to wait until the grains dissolve in the selected juice.
3. When this happens, set a heat-resistant container with a mass on the fire, cook 10 minutes after the boil begins. Next, cool the treat, conduct heat treatment 2 more times.
4. At the last stage, 5 minutes before cooking, pour grated lemon peel. Stir the contents, pour on sterile jars. Cork, take to cold after cooling.

Mulberry increases stress resistance, fights depression, speeds up metabolism, cures asthma and cough, reduces fever. Most healthy enzymes are stored in jam, so consider popular recipes. Combine the mulberry tree with currants, strawberries, orange, raspberries, cherries, lemon zest.

Video: black mulberry jam recipe