It’s hard not to love this sweet berry - mulberry is always popular among people of different age categories. Our article will tell you how to prepare it.
The berry picking season begins in July and ends in August. The fruits are collected selectively as they ripen. The weather must be dry on the day of collection. They begin work in the evening or in the morning, immediately after the dew has dried. The fruits are removed from the lower branches by hand, the same ones that have ripened at the top are shaken off the tree by tapping on the branches and placing film, cloth or sheets of paper below. The collected berries are sorted, removing leaves, as well as unripe or overripe specimens. Then they are washed with cold water, the excess liquid is allowed to drain and they immediately begin to prepare.
Dried mulberry
The most commonly dried varieties are white mulberries. The berries are laid out on racks or nets and left in direct sunlight for 1-2 weeks. At night, the product is brought indoors or covered with film. If it is not possible to dry the fruits under the sun, then they are dried in the fresh air and then dried in the oven at 30ºC. Store the finished product in a hermetically sealed glass container.
Frozen mulberries
Mulberry fruits are frozen, spread out on baking sheets, and then placed in bags and hermetically sealed (tied).
Mulberry pies filling
- Mulberry – 5 kg
- Sugar – 1 kg
The prepared berries are placed in a cooking basin, sprinkled with sugar, brought to a boil over low heat and cooked for no longer than five minutes. After this, the filling is laid out in sterilized jars and sealed.
Mulberry jam
- Mulberry – 2 kg
- Citric acid – 4-5 g
- Sugar – 2.5-3 kg
The berries are placed in a cooking basin, poured with boiling syrup, allowed to stand for at least four hours, and then drained. The syrup is brought to a boil, the berries are placed there and the jam is cooked until fully cooked. When hot, it is poured into sterilized jars and rolled up.
Mulberry marshmallow
- Mulberry – 1 kg
- Sugar – 1 tbsp.
The berries are rubbed through a sieve, sugar is added, boiled for half an hour, placed on a tray covered with parchment, and dried in the sun, covered with gauze. dried on both sides, cut into portions and stored in cardboard boxes.
Mulberries in their own juice
- Mulberry – 1.5 kg
- Sugar – 250 g
Mulberry berries are rinsed with cold water, poured into liter jars, alternating each layer with granulated sugar. Cover the jars with lids, sterilize for 15 minutes and seal.
Mulberry marmalade
- Mulberry – 1 kg
- Sugar – 0.5 kg
The washed mulberries are rubbed through a fine sieve, granulated sugar is added to the resulting slurry and cooked over high heat until thick, remembering to stir. The finished marmalade is placed in sterilized jars, covered with parchment and tied.
Mulberry jelly
- Mulberry juice – 3.5 tbsp.
- Sugar – 5 tbsp.
- Pectin – 1 sachet
To obtain juice, the berries are washed and crushed. Place the dishes on low heat, wait until the juice appears, then cover with a lid and heat the berries for another 10 minutes. Then the juice is squeezed out of them, pectin is added to the liquid, brought to a boil, sugar is added, boiled again and left on the stove for literally a minute. After this, the foam is quickly removed, the jelly is poured into prepared half-liter jars, rolled up and sterilized in boiling water for five minutes.
Mulberry juice
- Mulberry juice – 1 l
- Sugar – 100-200 g
- Lemon juice – 1 tbsp.
The juice is squeezed out of the berries under pressure, sugar and lemon juice are added, boiled for five minutes and rolled up, poured into sterilized jars or bottles. Dry cakes are made from the pomace by laying them out in portions on a sheet of parchment, covering with gauze and placing them in the sun.
Mulberry compote
- Mulberry
- Water – 1 l
- Sugar – 150 g
The prepared mulberries are placed in sterilized jars, lemon slices are added, poured with boiling syrup, sealed, turned over and wrapped.
Mulberry wine
- Ripe mulberries - 1.5-2 kg
- Water – 5 l
- Citric acid - 10 g
- Sugar – 1.5 kg
The mulberry is placed in a bottle, filled with syrup (ideal liquid temperature is 40-50°C) and placed in a warm place with a water seal on the neck. After fermentation is complete, the liquid is drained, filtered and heated to 70°C (the gas must be completely released). The wine is then bottled and sealed. They store it in the cellar.
It’s not particularly difficult, but collecting and processing berries sometimes seems like a thankless task. In fact, all your hard work will pay off, we wish you successful preparations!
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Many people associate memories of a happy childhood with unusual ink-colored berries – mulberries – staining their faces and hands. It is unlikely that anyone does not remember the blue-violet fruits and the consequences after eating them. Mulberry is an essential piece of summer, which is quite difficult to wash off, but just as difficult to refuse. After all, the sweet taste and aroma of mulberry berries is so pleasant and unusual. It’s a pity that you can only enjoy them for a limited period of time, since mulberries ripen quickly and fall off just as quickly.
To prolong the pleasure, to enjoy mulberries all year round, to preserve them for a long time - you need to prepare an amazing mulberry jam or syrup. And then you can get a wonderful sweet dish, an indispensable filling for pies, etc. By the way, scientists note the extremely nutritious and beneficial properties of mulberries (even in the form of jam).
Useful advice - how to conveniently collect mulberries. After all, they are small, easily wrinkled and spoiled. Therefore, you need to remember the “old-fashioned” method: spread a large oilcloth under a tree, shake the branches and pick the cleanest and ripest berries from the oilcloth. In principle, any variety of mulberry is suitable; but, of course, it is better to select only a few types: sweet and sour red or cherry-colored “Hartroot”, ripening in August, white with juicy and tender flesh, or pink semi-wild. The harvested mulberry crop is further sorted again and, if the tails of the berries are too hard, they are cut off with scissors. This is painstaking work, but the jam will turn out tastier.
The recipe is being cooked " Mulberry. Jam» in ordinary cooking utensils: an enamel basin or saucepan, a stainless or copper large bowl. To package the jam, you should prepare sterilized small glass jars. They must be dry. Capping caps are also sterilized or boiled.
Recipe No. 1
For the first recipe, mulberries are carefully (so as not to “injure” them) washed in a colander or sieve and left to drain. Then they are transferred to a saucepan or bowl for cooking and sprinkled with sugar in layers. So they are aged for about 4-6 hours (depending on the variety), during which time the berries should release juice. The bowl with mulberries is placed on the stove at the lowest heat and kept there until the grains of sugar are completely dissolved, periodically stirring gently and removing the foam with a slotted spoon throughout the cooking process. Afterwards the pan is removed from the heat for 30 minutes. A pinch of citric acid is added and the boiling procedure is repeated, but over higher heat. The finished jam is poured into jars and rolled up.
For recipe No. 1 you will need: 1 kg of mulberries, 1.5 kg of sugar and 2-3 g of citric acid.
Recipe No. 2
For the second recipe, white or pink mulberries are taken and they are sweeter. Therefore, the amount of sugar consumed is reduced. First, the syrup is prepared, and the berries are poured with it, after which it is aged for 3-4 hours. To ensure that the berries remain intact and do not spread, after settling they are separated from the syrup using a sieve. The drained syrup is boiled separately. And again, after boiling, it is poured into the mulberries, citric acid is added and together the ingredients are brought to readiness. To increase their shelf life, rolled up jars of jam should be wrapped in a towel and left to cool in a warm place.
Ingredients for recipe No. 2: 1 kg of mulberries, 1.2 kg of sugar and a pinch (2 g) of citric acid.
Mulberries in their own juice for the winter, the recipe with a photo of which I offer, turns out delicious. The berries remain whole, and their syrup will combine with them. Sweet preparations are always popular, so all guests will appreciate your efforts. These sweet berries will be both a dessert and a treat. I also love that this recipe leaves the mulberries intact. Not everyone would think of closing such popular berries for the winter, but it is possible and quite easy.
Required Products:
- mulberry berries – 500 grams;
- granulated sugar – 350 grams.
I sort out the mulberries and rinse them under cold water. 
I sprinkle them with sugar. 
So that the berries are completely covered with granulated sugar. 
I leave them in this state for 3-5 hours. Mulberries are very juicy on their own, so they will give a lot of juice and the sugar should completely dissolve. This will take a lot of time, so do this conservation first thing in the morning, then it won’t take you much time, since you won’t even notice how it flies by. While the mulberries are infused with sugar, you can wash the jars or do any other business. You’ll even have time to go to the store or take a walk with your child. So, when the mulberries are covered with juice, you can continue cooking them. I put the mulberries and juice into jars. 
I put it to sterilize in warm water. I place any fabric under the bottom of the jar, since you need to be careful when heating with glass. I pasteurize mulberries in their own juice for only 15 minutes. 
And then I close the jars with lids. 
To ensure that the jars cool properly, I cover them with a blanket. I put the cooled jars of mulberries into storage. 
Either in the pantry or in the cellar, where they will be perfectly stored. 
In winter, you can enjoy wonderful berries in their own juice, which you can easily seal. 
Bon Appetite!
You can also cook
If you are tired of store-bought confitures and jellies, you should start making excellent desserts yourself. Moreover, it will not be difficult to cook or cook at all.
And when your family tastes the goodies, open the mulberry jam! The beneficial properties of the delicacy are difficult to overestimate. Berries are rich in vitamins and contain a large number of useful microelements and minerals.
In addition, here or mulberry in jam is beneficial for people suffering from anemia and nervous system disorders. Mulberries must be introduced into the diet of people during the period of rehabilitation after abdominal operations, fractures and, attention, dear ladies - eat mulberry jam, the beneficial properties of the berry will give you such a rejuvenating effect that not even the most advertised cream will give you! And if you often experience inflammation of the genitourinary system (cystitis), dried mulberries will help you get rid of the unpleasant illness forever.
Jam is delicious, but there are many more desserts. For example, if there are mulberries left, compotes made from them are perfectly aromatic. What you need for the berry and fruit recipe:
- 400 gr. Sahara;
- 1 liter of clean water;
- 5 gr. citric acid;
- 2-3 large apples;
- 300 gr. unripe mulberries;
- 1 pear.
Cooking compote is incredibly simple, but you will need 1 medium and 1 large saucepan, sterilized jars, and an iron stand. What to do:
1. Wash and dry berries and fruits;
2. Boil syrup from sugar and water;
3. In a large saucepan, with a stand placed on the bottom, boil enough water to cover the full jar up to the shoulders;
4. Peel apples, pear (if you want), seeds, cut into cubes or slices;
5. Dip the fruit in syrup and boil for 1-2 minutes, add lemon, boil and immediately remove from heat;
6. Pour berries (as many as you want) into jars, pour syrup with fruit and place in a pan of water for sterilization;
7. Sterilize jars for 0.5 - 15 minutes, liter jars - 20 minutes;
8. Roll up the lids, turn over and cool under a blanket.
An excellent dessert is ready. If you still have mulberries, compotes with grapes, cherries or other fruits will be no less fragrant.
Making mulberry jam is not much more difficult than jam, but the dessert turns out not just aromatic, but divinely delicious! Here's what you need for the treat:
- 1 kg of berries;
- 1 kg sugar;
- 2-3 gr. citric acid.
Everything is relatively simple: sort the berries, rinse and dry. Add sugar, knead slightly and let stand for a day in a warm place. The next day, boil in syrup with the addition of lemon (don’t forget to stir thoroughly and carefully so that the sugar dissolves), simmer the dessert over very low heat for 30 minutes. Place into jars, seal and store in a cool, dark place. Mulberry jam does not need to be sterilized, and the mass is also ideal for filling pies, pies or rolls.
Few housewives know how to make mulberry jelly, so we are happy to share the recipe. What do you need:
- 1 kg of berries;
- 600 gr. Sahara;
- 1/2 tbsp. water.
You can cook jelly in several ways:
1. Wash and dry the sorted berries, blanch in water for 3 minutes, add sugar and cook until completely dissolved, stirring and mashing the berries. Place the mixture in a very thick linen bag and hang it over the pan where the juice will drip. When collecting the juice, boil it down to a third of its volume - this is real jelly, which is stored in the cold.
2. Sprinkle the prepared berries (washed and dried) with sugar, crush, and place in a warm place overnight. The next day, bring the syrup and berries to a boil (if there is not enough juice, add water), boil for 5 minutes, rub the mixture through a sieve and boil the resulting jelly again for about 5-7 minutes. Place aromatic mulberry jelly into jars, seal and refrigerate. The pomace is suitable for cooking jelly or fruit juice.
Dried mulberries: benefits and harms of fruits
Dried mulberries are a separate topic for discussion. It’s worth starting with the fact that dried mulberries have beneficial properties that complement fresh fruits. For example, dried mulberries, the calorie content of which does not exceed 50 kcal/100 g. much sweeter than fresh berries, and the fruits have the following qualities:
1. Normalize blood sugar;
2. Dried white mulberries do an excellent job of removing cholesterol plaques and helping with leg muscle cramps;
3. Dried mulberries contain iron, magnesium, potassium, vitamins A, C, BB, organic acids, fats;
4. Dried mulberries will also help cleanse the intestines. The calorie content of the product is so low that the fruits are recommended for use as a preventive measure for people suffering from obesity. Dried white mulberry is especially good, the beneficial properties of which help remove toxins from the body;
5. Dried white mulberries have a mild but powerful laxative effect, and the result is guaranteed, even if you have serious intestinal problems;
6. In case of problems with stool and hemorrhoidal inflammation, dried mulberries will also help. The beneficial properties of the berry relieve pain, heal microcracks and wounds, and also have an anti-inflammatory effect.
Here it is, dried mulberries. The benefits are not limited only to the effect on the gastrointestinal tract and peristalsis. A decoction of berries and leaves will help calm your sleep; juice and tinctures from berries will help get rid of pneumonia, bronchitis and asthma. Well, during the mulberry ripening season, you just need to eat plenty of berries and dry them as much as possible, because this is an indispensable pantry for replenishing the immune system in the winter.
The use of dried mulberry in cosmetology is also unparalleled: lotions for bruises and bags under the eyes, alcohol solutions for disinfecting scratches and compresses from infusions for healing serious wounds - all this is dried mulberry; the benefits of the berries are truly priceless.
There are no contraindications to eating berries, except for individual intolerance to the fruit. Moreover, dried berries contain only a storehouse of vitamins. However, when considering the question: dried mulberries: benefits and harms, it is necessary to recall that the berries can lead to bloating in children. Therefore, caution will not hurt.
And now dried mulberries, recipes for the home medicine cabinet:
1. Wash the leaves and berries, dry them, pour boiling water over them and leave in a water bath for 15-20 minutes. Proportions 1:2 (1 part of the mixture per 2 cups of water). Strain the infusion, cool and take a third of a glass 1 hour before meals - the immune system will be satisfied and the stool will normalize;
2. 1 tbsp. chop twigs, leaves and berries, pour 1 tbsp. alcohol and leave in a dark, cool place for a week. Dilute with water 1:1, lotions and healing compresses for abrasions and scratches are ready;
3. Pour 1 liter of warm water into 2 handfuls of dry berries, the next day boil over low heat for 15-20 minutes, the broth is ready to cleanse the skin and drink well at elevated temperatures.
Of course, these are not all recipes. Dried mulberries are used very widely, not only for berries, but also for leaves, bark, and twigs. And you can always, after slightly blanching the berries, add them to your morning muesli, enriching your breakfast with vitamins and minerals. You don’t want to bother with cooking, eat the fruits like this, you will love the sweet dried mulberries, the uses of which are so diverse and beneficial for your health.
Mulberry belongs to the genus of long-lived trees; under favorable conditions, it can bear fruit for two hundred years. The second name is mulberry tree. In eastern countries, black mulberry berries have always been the most affordable folk delicacy. The fruits have a healing effect: they relieve headaches, strengthen the immune system, and improve the functioning of the vascular system. The only drawback is the tenderness of mulberry berries. Even in the refrigerator they are stored only for a day, then they become watery and spoil. But you can quickly prepare very tasty sweet and sour mulberry jam. It makes an unsurpassed filling for rich pies and croissants. If you decide to serve oriental-style jam, sprinkle it with chopped almonds or dried walnut kernels.
How to make mulberry jam
:- The presence of a sour note is the highlight of any jam; this is what distinguishes it from jam and other thick winter preparations. Mulberries lack their own acid, so other sour berries or lemon juice are added to the jam. In our case, citric acid is used, so no foreign flavors will appear in the jam, only the soft aroma of mulberries will be heard.
- The mulberries are washed, and the berries with pink and red sides are set aside. Unripe mulberries are used in preparations, but then the jam should be boiled for a long time. And our jam is designed for “fast” cooking, which means that only the ripest berries should get into the pan.
- If the mulberry is small and medium, then the green tails will be thin and soft, they may remain on the berries. Large-fruited varieties have hard tails and should be cut off.
- Pour the mulberries into a saucepan and add citric acid.
- Add sugar and beat the berries with a blender. At first, the jam will seem very watery, since mulberries are enviably juicy. After boiling, the consistency of the jam will stabilize and acquire the desired thickness.
- Boil the jam for 25 minutes over medium heat. Skim off the foam and stir.
- Mulberry jam can be stored for a whole year if all conditions for sterilizing the dishes have been met and the lid has been sealed tightly. The jam should be packaged hot, as soon as the pan is removed from the heat.
