Mulberry Jam: a quick recipe

Mulberry, or Mulberry Fruit, Berrywonderful. At full ripeness, it is honey-sweet, slightly greenish - with a slight sourness. Dark, pink or white - equally it can serve as an excellent fresh dessert and an excellent delicacy in the form of jam, jams, jellies, compotes. And in the winter - the hostesses know this very well - any twist goes with a bang, especially sweets.

Mulberry jam

Let's try to start to cook the most commonmulberry jam. The recipe contains only three ingredients: berries, sugar and lemon juice. Proportions: mulberry and sugar - 1: 1, juice from half a large lemon (per pound of berries). First you need to process the mulberry: sort, remove garbage, pinch the roots, rinse under the tap or lowering the colander with berries into a basin with water. It is better to do it in gloves, because dark berry can permanently stain your hands. Now you can start cooking mulberry jam. The recipe is as follows: mulberry fruits are poured into a wide enamel, and preferably a copper basin or pan, and put on medium heat. Under the influence of heat, they begin to secrete juice. At this time, regularly mix the berry mass, so as not to burn. The liquid can boil, a lot of foam is released - be sure to remove it. Boil until the berries float upward and spread throughout the pelvis. At this point, you can make the fire a little more and bring to the boil our mulberry jam. The recipe prescribes to introduce sugar now (gradually, not forgetting to stir) and lemon juice. Turn down the fire a little and stir the contents until the sugar is dissolved. Then bring to the boil again and cook in this way for about 10-15 minutes. After that, pour the mulberry jam on the previously prepared sterilized jars. The recipe recommends that you roll them up immediately, put them upside down for a day, wrapped them up so that the lids “grab” better, and then send them to the shelves in the closet or basement. Prepared in this way, the jam can be kept out of reach of damp, cool place for at least 2 years. Although, believe me, it will be sold out within a couple of months - very tasty indeed!

Silky jam with pectin

Someone mulberry jam in its pure form canseem watery. Pectin or gelatin is usually used to thicken it. When using pectin, a small amount of berries is taken - no more than 0.8 - 1 kg. To get a homogeneous mass, you need to grind the berries with a blender. With such preliminary preparation, natural pectin, contained in the mulberry itself, is also released; then it is necessary to add less factory-made pectin. Usually the dosage is written on the package, so follow the instructions. Sugar also take as much as the berries, or 200 g less. So, add pectin to half the desired amount of sugar, mixed with mulberry. Recipes with this composition of ingredients suggest boiling a billet for 10 minutes over medium heat. Do not forget to interfere and remove the foam. When the jam is boiling, fill up the sugar and simmer on high heat for another 5 minutes. Remove the foam in a separate container - it is a pleasant to the taste delicacy. Then check the thickening of the dish. If the mass accumulated in the spoon, having cooled down, does not spread, then it is possible to continue the process of harvesting. Liquidly - add more pectin and boil again. Let the jam stand for 5 minutes after this. The berries will settle - then pour it into the banks, cork them and store them. If on the fire to hold the pot with the brew a little longer, your jam will turn into a jam.

What else can be added to the mulberry recipejam Often, to improve the taste and aroma, a pinch or two of grated nutmeg is put into it, and instead of a single lemon juice, the pulp and lemon zest, cut into small pieces, are added. It turns out great!