Mulberry Jam - General Description
Many of us associate childhood memories with dirty hands and face with the help of an unusual berry - mulberry. Which of us does not remember the blue-violet consequences of this little piece of summer, which are difficult to wash, but which are no less difficult to refuse, because the sweet taste of mulberry berries is so unusual and attractive.
It was not for nothing that in ancient times, scientists and philosophers noted the useful and nutritional properties of a mulberry tree, which is called simply Tutus in Central Asia. It is a pity, of course, that you can feast on this berry only for a limited amount of time, it quickly ripens and crumbles.
You can save it for a longer period by preparing sweet and fragrant mulberry jam or syrup. You will not only get a filling for a mass of delicious dishes with the preserved beneficial properties of berries, but also a prophylactic for various cardiovascular and gastrointestinal diseases and hypochromic anemia. In total, there are 12 types of mulberry berries, in structure they are similar to raspberries and are white, pink, red, purple or almost black. Mulberry contains a large amount of resveratrol, a powerful plant antioxidant.
In order to collect the fruits of mulberry, you can apply the tried and tested grandfather method - we spread a large oilcloth under the tree and shake the tree. The ripe and cleanest berry will fall on the oilcloth.
Mulberry Jam - Tableware
Mulberry jam is cooked in ordinary dishes intended for cooking any jam. This can be an enameled pan or basin, as well as other dishes made of copper or stainless steel. To pack jam, small sterilized jars should be dried, and the lids should be boiled.
Mulberry Jam - Fruit Preparation
The most suitable for cooking are only a few types of berries. First of all, it is sweet and sour cherry red (Hartrut variety), it ripens in August, it is difficult to separate from the stem, so large-fruited berries will have to be cut with scissors. White mulberry, which also has a soft and juicy pulp, and medium-sized fruits, is perfect for jam. Other varieties: semi-wild pink, white and red mulberries are not so tasty, but they can also be used for jam.
We sort the berries and cut the stem.
Mulberry Jam - Recipe 1
Rinse the berries in a sieve and let them drain well. Then place in an enameled bowl or pan, pouring sugar in layers at the same time. Soak for 4-8 hours, during which time berry juice should appear. Keep over low heat until sugar is completely dissolved, stirring gently, remove the foam during the entire cooking process, then remove from the stove for 30 minutes. Add citric acid and repeat again over high heat. For this recipe you will need 1 kg of peeled mulberries, one and a half kilograms of sugar and a little citric acid (2-3 grams).
Mulberry Jam - Recipe 2
White mulberry is sweeter, therefore sugar consumption for this variety is slightly less. According to our recipe, it is first necessary to prepare the syrup and pour the berries on it, soak for 3-4 hours, so that the berries remain more intact and do not spill after that again, the berries are separated using a sieve and boiled syrup to a boil. Again lay the berries in the syrup, add citric acid and cook until tender. Ingredients: berries 1 kg, sugar (for white varieties 1.2 kg, for black 1.5 kg), citric acid.
Mulberry Jam - Recipe 3 Jelly
Prepare the juice from the berries. To do this, heat the chopped washed berries over low heat, as soon as the juice begins to stand out, simmer under the lid for 10 minutes. Cool a little so that you can squeeze the juice, then add gelatin, boil over high heat and boil for a minute. Quickly remove the foam from the hot jelly and roll the jam in prepared jars, after which keep it in boiling water for another 5-6 minutes.
Mulberry in sugar syrup recipe 4
This type of canned food will work well from any kind of mulberry. The washed berries are laid out on oilcloth in one layer. Having dried the entire surface, they are passed through a meat grinder and poured with pre-cooked sugar syrup (1.2 kg of sugar and 300 g of water per 1 kg of mulberry berries). The hot mixture is packaged in cans to the top and covered with parchment paper soaked in alcohol. The diameter of the circles should match the outer diameter of the cans. Sealed with lids and allowed to cool.
Mulberry jam - useful tips from experienced chefs
- Mulberry jam can not be boiled, but pasteurized. The filled jars are kept at a temperature of 90 - 95 degrees, half liter for 9-10 minutes, and liter 15 minutes.
- To keep the berries intact, do not mix the jam in the container too intensely. In order to increase the shelf life, wrap the hot jars in a warm towel and leave them to cool in a warm place.
- Jam may turn out to be too sweet and cloying, especially in white varieties, so you can significantly reduce sugar rates. Practice suggests that in some cases it’s enough to add 700 grams per 1 kilogram.
