Mulberry jam: 8 recipes

Mulberry, or mulberry, is often consumed fresh, but experienced housewives have adapted to cook jam from berries. This is not surprising, since the delicacy saves valuable enzymes and supports the body. So, Tyutin is recommended for use by diabetics, people with ulcers and gastritis of the stomach, hypertensive patients, infectious patients.

Mulberry jam with raspberries

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

1. Sort the mulberry tree. Get rid of the crumpled elements, move the healthy berry to a colander. Rinse, let dry. Free all the fruits from the tails.
2. Wash the raspberries very carefully by dipping a sieve of berries into the water. When all the dust has gone, leave the fruit to drain. Combine 2 types of berries, sprinkle them in layers of sugar (you can substitute with powdered).
3. Leave the fruit for 4 hours, wait for the selection of the juice. Then put the container on the burner, cook at an average mark before boiling. When the first bubbles appear, lower the heat. Pour in boiling water, simmer the composition for 10 minutes.
4. Do not forget to get rid of the foam in time, otherwise it will spoil the whole kind of treat. Upon completion of heat treatment, cool the treat, boil again and stew for 10 minutes over low heat.
5. At the end of the procedure, lemon juice is added (optional), it gives sour juice to the jam. Prepare hot treats in sterile jars and seal with tin lids.

Mulberry jam with currants

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

1. Make a selection of berries, excluding spoiled and crumpled copies. Cut the tails with scissors, put the fruit in a colander. Pour cold water into the basin, several times lower the raw material into the liquid.
2. Wash currants separately from the mulberry tree. When the preparation is complete, leave the berries on the sieve to drain off the water. Sprinkle the mixture with sugar in layers, wait 5 hours.
3. If desired, you can pre-load the currants with mulberry into a blender and grind. When the juice is released and the sugar is completely melted, move the composition to the pan.
4. Boil at low power for 10 minutes, then immediately hot pack in a container and seal with tin lids. Keep at room temperature until cool.

Mulberry and Orange Jam

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

1. First prepare the berry. Rinse off the mulberry dust by rinsing the fruit under the tap. Cut the tails, leave the mulberry on the sieve for draining the liquid.
2. Then shift the sugar alternately, wait 4 hours. For the specified time will be juice. Rinse citrus, chop it together with peel slices of equal size.
3. To eliminate bitterness, freeze and thaw orange slices. After that, load the fruit into a blender, twist it into porridge. Connect with Tyutina, put on the stove. Heat the mass to dissolve the sand.
4. After boiling, turn off the burner, cool the jam. Spend another heat treatment, boiling food for half an hour. Immediately pack up and close with tin lids.

Strawberry mulberry jam

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

1. Sort the berries. Choose a large mulberry tree and strawberries, similar to mulberry in size. Rinse the fruits suitable for cooking delicacies, remove the sepals, tails, foreign debris.
2. After the water is drained from the berries, transfer the composition to the cooking basin or enamel pan. Separately boil the syrup from water and sugar using a stewpan.
3. When the sand granules in the sweet mass melt, pour the strawberries and mulberries with syrup. Place the contents on the stove, wait for the boiling, continue to simmer the mass for 7 minutes.
4. Sprinkle lemon, turn off the burner. Infuse food for 4 hours. If the jam does not cool, leave it until the morning. Wait for the mixture to boil again, then cook for a quarter of an hour.
5. Sterilize the container in advance, arrange the prepared jam in the jars.Cork sterile lids and wrap the jersey, cool, transfer to cold.

Mulberry jam on a quick recipe

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

1. First, sort out and rinse the mulberry, special attention is paid to the last moment. First put the berry in a colander, then lower it several times in a bowl of water at room temperature.
2. Cut the tails with a scissors for manicure, leave the fruit on the sieve, so that the liquid is gone. After about 20 minutes, move the mulberry into the cooking utensils, sprinkle with sugar in layers.
3. Do not mix to avoid damage. Leave the tutina at 7:00 for the juice to stand out. Then send to the stove and cook until the crystals dissolve.
4. Throughout the languor, remove the foam with a slotted spoon. Heat treatment lasts about half an hour at a low power plate. 4 minutes before readiness, pour in the lemongrass, wait until the end of cooking. Pour and roll.

Mulberry and Cherry Jam

• mulberry (preferably black) - 1.8 kg.
• large cherry - 1.7 kg.
• sugar - 0.9 kg.

1. Make a selection of mulberry, leaving only moderately ripe fruit. Green and crumpled exclude. Rinse suitable specimens in a basin of water, and dry on a sieve.
2. After preparation, load the mulberry into a blender, grind until smooth. Move the mashed potatoes in a saucepan, enjoy the cherries. Remove underripe and rotted elements, rinse healthy berry.
3. When the fruits dry up, tear off the tails without damaging the flesh. Cut the berry into pieces to remove the bone. Immerse the cherry in a blender and make a mush.
4. Combine sour fruits with tyutina, sprinkle with sugar (beetroot) in layers. Stir the contents, immediately send to boil. After boiling simmer on low power for half an hour.
5. At the same time sterilize the lids with cans, remove the foam from the surface of the treat. Pour the finished hot mass and carry out the capping with tin.

White Mulberry Jam

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

1. First, sort the fruit. Fits a ripe mulberry without green inclusions. Rinse the tutina in a basin of water, then remove the twigs.Small tails can be left.
2. Drain the berries on a strainer, boil water during this time. Pour the sugar into the liquid, leave until the first bubbles on medium power. Then lower the heat and let the crystals dissolve.
3. When the syrup is ready, cool it to 40 degrees. Send mulberry in sweet mass and leave in this state for 4 hours. After a specified period, mix, bring to a boil, simmer another 15 minutes.
4. Turn off the burner, after cooling, boil the mass 1 time. Fill and seal hot. Cool it upside down by wrapping a jersey.

Mulberry jam with lemon zest

• vanilla sugar - 14 g.
• Mulberry - 1.95 kg.
• lemon peel - 80 gr.
• granulated sugar - 1.9 kg.

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

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

Video: Black Mulberry Jam Recipe