Mulberry compote without sterilization

Mulberry is a beautiful remedy for boosting immunity and preventing various colds. Like any other berries and fruits, mulberries are best consumed fresh during the season. But you can also make blanks from it. Now we will tell you how to cook mulberry compote without sterilization.

Mulberry compote for the winter without sterilization

Ingredients:

mulberry – 550 g;
citric acid – 4 g;
sugar – 400 g;
water.

Manufacturing

We sort through the mulberries, removing green, overripe and spoiled berries. The tails do not need to be removed; in this case, they have no effect on the safety and taste of the compote. Place the mulberries in previously prepared dry sterilized jars. Pour sugar into each of them. We also add citric acid - this is the main preservative in our compote. Now we fill the jars with boiling water - this needs to be done carefully in the fall, the water must be poured strictly into the center of the jar, it should not get on the walls, otherwise the glass may break. Fill each jar approximately up to its shoulders. Cover it with a sterile lid and roll it up. Immediately turn the jar over, cover it with a warm blanket and leave it like that to cool. This usually takes at least 12 hours. This wrap replaces the labor-intensive process of sterilization. When the compote has cooled down completely, we put the jars away for storage in any cold space.

Compote of cherries and mulberries for the winter

Ingredients:

mulberry – 250 g;
cherry – 250 g;
sugar – 300 g;
citric acid – 0.5 teaspoon;
water.

Manufacturing

We sort out the mulberries and cherries, removing any warped or unripe ones. Then we certainly wash them and put them in prepared sterilized 3-liter jars. Pour boiling water on top. Leave them like this until they cool down a bit. Then we close the jars with a special lid with holes and pour the water into the pan. Bring it to a boil, add sugar, as the syrup boils, add citric acid and again pour the resulting liquid into the jars of berries. Here we cover them with sterile lids, roll them up and turn them upside down so that the lids stick well.

A similar method can also be used to cover mulberry and raspberry compote.

We have told you the main principles of how to seal mulberry compote without sterilization. Then it’s up to you, the amount of berries and sugar can be changed depending on personal preferences. Remember that the more berries there are, the richer and tastier the drink will be.

Mulberry compote for the winter - delicious recipes

Mulberry compote, prepared in jars for the winter, is beautiful and appetizing. Neither an adult nor a child will refuse the drink. Having feasted on the freshest berries with all my heart, I suggest making jam and rolling up at least a few jars of the tasty drink.

They say it is useful. Here I have doubts, since after heat treatment of the berries there are few vitamins left. But the fact that this gentle, sweet and sour drink perfectly relieves thirst and lifts your spirits is absolutely certain.

How to prepare savory mulberry compote for the winter

There are few tips on making a drink for the winter, but I advise you to get acquainted with them.

Don’t get down to business without gloves - washing mulberry juice off your hands is very problematic, it practically eats into the skin.
Try to process the berries on the day of harvest, as mulberries are very delicate to stand for a long time.
For harvesting, it is better to choose black berries: reddish or dark. They have a richer color and a more pronounced taste.
Be sure to sort through the collection; if you are convinced of its purity, then do not wash it. Or rinse very carefully by placing it in a colander and immersing it in a bowl of water a couple of times.
Compote can be sterilized, but it is also possible to do without heat treatment of the workpiece, then, perhaps, some of the necessary substances remain.
Mulberry is a sociable berry. Don’t stop at just one taste; add strawberries, raspberries, blackberries, apples, cherries, and other fruits from the garden to your drink.

Mulberry compote for the winter - a recipe without sterilization

The usual recipe for making a drink. The compote will be moderately sweet, very rich, and have a beautiful color. For preservation, take a reddish or black berry.

Mulberries – 1 kg.
Water – 400 ml.
Sweet sand – 400 gr.

Sort through the berries, sort out the bruised and spoiled ones. Rinse, dry, spread in one layer on paper, cut off the sepals.
Boil the lids and steam the jars. Fill them 1/3 full with berries.
Make syrup from water and sweets. When the sugar crystals are completely dissolved, pour the syrup into the containers.
Roll it under a metal lid, or tighten it with a screw. Cool upside down, wrapped in a warm towel.
Send for winter storage in a cold room.

Mulberry compote for the winter - recipe for a 3 liter jar

Usually, we prepare drinks in three-liter jars. The previous recipe is also designed for this container, but here I propose a different preservation technology. Take:

Mulberries – 1 kg.
Sugar – 400 gr.
Water – 2.5 liters.

Prepare the berries for processing: wash, dry, remove substandard ones.
Place the collection in jars. Boil water and fill the jars to the top.
Hold the hot water for 10-15 minutes so that the mulberry tree has time to warm up.
Carefully pour the infusion into the pan, add the required amount of sweetness. Bring to a boil and cook until the sugar dissolves.
Return the syrup to the jars, cover and seal. Cool the drink by placing it on the lid and keeping it warm. Then place it in the basement or pantry.
At first the drink will be pale, but after standing it will become a beautiful rich color.

How to close mulberry and cherry compote

Cherries ripen at the same time as mulberries; God himself commanded the creation of a tasty preparation. The recipe is for 3 liters.

Mulberry – 300 gr.
Cherry – 200 gr.
Sugar – 400 gr.
Water.

Prepare the berries for work, place them in containers. You don’t have to pick out the cherry pits; they will give you their own fascinating almond flavor.
Fill the containers with berries, pour boiling water to the very top. Leave for 15-20 minutes to warm up the berries and jars.
Pour the infusion into a saucepan, add sugar and boil the syrup.
When the sugar has dissipated, pour over the berries again. Close the lids tightly, place the jars upside down, and wrap the workpiece warmly.
After cooling, take the compote to permanent storage space in a cool pantry or basement.

Compote of cherries with pits and mulberries

Another option for preparing compote with cherries for the winter in a 3-liter jar.

Mulberry – 200 gr.
Cherry – 200 gr.
Citric acid – 0.5 tablespoons.
Sugar – 200 gr.
Water – 2.5 liters.

Rinse the berries, dry them a little, and put them in jars.
Cook the syrup by adding sugar to boiling water.
Boil until the sweetness dissolves, pour into the berries.
After 10 minutes, return the syrup to the pan and boil.
Fill the jars again and roll them up immediately.
If you make one pour, be sure to sterilize the compote. For a 3 liter bottle it will take 35-40 minutes, sterilize a liter jar for 20 minutes.

Apple and mulberry compote recipe

Berries – 500 gr.
Sugar – 400 gr.
Water – 2.5 liters.
Citric acid – ¼ small spoon.

Rinse the mulberries and lay them out to dry. Wash the apples, cut into quarters, remove the seeds, and place in a jar.
Add mulberries. Pour boiled water over it and let stand for 15-20 minutes.
Drain the infusion, add sugar, boil and pour back into the jar. Add citric acid under the lid and roll up the workpiece. When it cools down, take it into the cold.

Mulberry and strawberry compote for the winter

I give the amount of berries and sugar for 2 liter containers. You will get a very affectionate, sweet drink.

Mulberries – 300 gr.
Strawberries – 300 gr.
Sweet sand – 300 gr.
Water – 1.2 liters.

Sort out bruised, overripe and broken berries. Wash and dry on cardboard napkins.
Fill the jars.
Boil sweet syrup and pour into containers.
Place them in a wide saucepan with hot water, on a cloth (medical system of cells and intercellular substance, united by a common origin, structure and functions) , so that the jars do not break during sterilization. Process in a bathhouse for 20-25 minutes with water gently boiling in a saucepan.
Seal the containers, turn them over, cover, and cool.

Savory dark mulberry and orange compote

The recipe is suitable for canning compote with the rest of the citrus fruit – lemon.

Take 2 three-liter jars:

Mulberry – 1.5 kg.
Orange - a couple.
Sugar – 800 gr.
Water – 5 l..
Citric acid – 2 small spoons.

Wash the orange, cut it straight with the skin into thin slices, and place it in jars. Place berries on top.
Boil water and pour the contents of the jars.
After 5-10 minutes, pour the liquid back into the pan.
Add acid and sugar. After boiling and complete dissolution of the crystals, return to the jars.
Roll up, cool and store.

Video recipe for mulberry compote

An excellent option for preparing a savory compote from places where the mulberry tree grows. Repeat the actions of the creator and you will become the owner of an excellent healthy drink. Happy harvesting for you!

Mulberry compote for the winter

This is a tasty drink with a rich color and contains a huge amount of vitamins. The beneficial characteristics of mulberry (mulberry) compote are aimed at increasing immunity, fighting colds, and it also has an antimicrobial effect. The drink perfectly relieves thirst and is characterized by a gentle sweet and sour taste.

Mulberries: types of berries and their beneficial characteristics

The composition of the presented berries is rich in vitamins such as A, B, C, potassium, magnesium, and iron. Thanks to this, almost all scientists have come to the conclusion that mulberry is an irreplaceable fruit if it is necessary to increase immunity using natural methods. With constant use of mulberries, it is possible to increase the body's resistance to various pathologies. Mulberry has the following positive qualities:

Berry juice has an anti-inflammatory effect. It is used for the prevention and treatment of infectious diseases and colds.
Mulberry berries, entering the body in fresh form, have a mild diuretic and laxative effect. This is important for people who have kidney and gastrointestinal tract diseases (the gastrointestinal tract is the digestive system of the organs of real multicellular animals, designed for processing and extracting nutrients from food) .
Mulberry helps to cope with ailments of the central nervous system. With constant consumption of the berry, it is possible to remove all manifestations of depression, stress and other nervous (an animal organ that serves to transmit information important to the body to the brain) shocks.
If you cannot fall asleep for a long time at night, eat a handful of mulberries and drink a glass of its juice. You will sleep like a baby until the morning.
The berry is also useful for athletes and schoolchildren. It increases the overall tone of the body and improves mood.

Options for using mulberries in cooking with photos

When the mulberry turns blood red or snow-white, it means the berries are ripe and ready to use. Their ripening season is June. You can eat them fresh, sprinkled with a little sugar. The jam is no less tasty, but for this you will need an additional source of pectin, because mulberries contain them in small quantities. Mulberry fruits are intensively used as the inside of pies; they are used in the production of syrup, liqueur, wine, and honey.

How to prepare mulberry compote for the winter at home

What could be tastier than a drink with the addition of mulberry, which you can enjoy in the winter. But it needs to be cooked correctly. This process does not involve anything complicated. It is important to prepare the berries correctly, and also decide on the type of preservation: with or without sterilization. There are a lot of options for making a tasty drink. It is often canned together with other fruits.

Apples and mulberries

A compote based on these fruits and mulberries comes out very fragrant and tasty. Thanks to the presence of sea buckthorn, it is possible to give the drink a pleasant aftertaste. After opening the jar, it can be stored for 7 days. Then a narrow film appears. Compote with the addition of mulberries and apples is very much adored by children, it is tasty and necessary, but the immune system of almost all children is weakened. This drink will give them a boost of energy for the whole day.

sea buckthorn – 200 g;
mulberries – 300 g;
apples – 200 g;
sugar – 700 g.

Step-by-step manufacturing recipe:

The washed sea buckthorn must be sorted out, separating the branches, and then washed again under running water.
Carefully wash the mulberry berries, remove all existing debris - leaves, sticks. Place in a colander to dry.
Place mulberries at the bottom of the jar, and then sea buckthorn.
Prepare water in advance, boil it for a couple of minutes, pour the berries in a glass container. Such activities must be done very carefully, otherwise the bank may burst.
Fill with water up to the level of the container's shoulders. Then cover it with a lid and wait 30 minutes. Under the influence of boiling water, the skin on the berries begins to explode, so the soft green pulp will be visible. If you do not want them to explode, pierce the berries with a needle before pouring.
Pour the water back into the pan and cover the jar with a lid. Wait until the solution boils, add sugar. Pour it in in a thin stream, always stirring. Bring the syrup to a boil, reduce heat.
Wash the apples, peel them and cut them into slices. Add them to the jar.
Pour hot syrup over the ingredients and roll them up. Turn them over and cover them with a blanket until they cool down.

Cherry and mulberry compote recipe

Quite often, a drink for the winter is prepared not only on the basis of mulberries. It is combined with other tasty, healthy berries. Almost all children and adults like compote based on cherries and mulberries. This drink produces a rich and beautiful color. To make such mulberry compote for the winter, the following ingredients will be useful:

cherry – 200 g;
mulberry – 100 g;
sugar – 250 g;
citric acid - a pinch.

Sort through all the berries, fill the jars, add sugar and citric acid.
Fill the containers with boiling water and cover tightly.
Turn the jars over and cover with a blanket until completely cool.

Strawberries and mulberries

This combination of berries allows you to multiply the beneficial characteristics of the previously presented compotes by 2. Strawberries, like mulberries, are a very valuable and necessary berry. It increases immunity, fights inflammation and colds. Having prepared such a drink for the winter, you won’t have to worry that someone in your family will get ARVI. Required products:

strawberries – 300 g;
mulberry – 300 g;
sugar - glass.

Sort the freshest berries, remove excess debris, half the stalk (using scissors). Wash under running water and place in a colander. Wait until the water drains from the berries.
To make syrup, take a pan filled with water, wait until it boils, add sugar evenly, stirring with a spoon.
Place mulberries and strawberries in jars, add sweet syrup. Place the container in a large saucepan and pasteurize for 20 minutes.

Sterilization and sealing in jars

Often compote with the addition of mulberries is prepared for the winter using sterilization. The duration of the procedure depends on the temperature at which it occurs and the size of the jars used. If they are 0.7 - 0.9 l, then you need to cook the fruit for 25 minutes, for containers of 0.5 l - 20 minutes. When the sterilization process is completed, the jars must be turned over and then covered until they are completely cool. For more information about preserving mulberry compote, watch the video:

How to close compote without sterilization?

From time to time, housewives close the drink for the winter without sterilization. To prevent jars from exploding, you need to know the main principles of such preservation. The number of berries used will depend on you and your preferences. The more berries you use, the richer and tastier the compote will be. To obtain the drink you need the following products:

mulberry – 550 g;
citric acid – 4 g;
sugar – 400 g;
water.

Carefully sort out the mulberry berries (overripe or spoiled ones are not necessary here). You can remove the tails or discard them; they do not completely affect the taste of the compote.
Place mulberries in sterilized jars prepared in advance. Add sugar, citric acid. Pour boiling water over everything. All actions must be done carefully; pour water into the center of the container so that the boiling water does not fall on its walls.
Cover the jar with a lid and roll it up. Turn the container over and wrap it in a warm blanket until it cools completely. This will take 12 hours.

Mulberry compote for the winter

Almost all inhabitants of northern latitudes have not even tried mulberry, because places with a warm climate are favorable for it, for example, the countries of Central Asia or the south of Russia.

Mulberry is a low tree with juicy fruits consisting of drupes that resemble raspberries or blackberries in appearance.

Mulberries are reddish, dark purple or snow-white. Their taste depends on the variety. Dark berries are the most fragrant. Snow-white ones quite often do not have a pronounced aroma and taste.

Any variety of mulberry is useful due to the presence of vitamins A, B, C, as well as essential microelements: magnesium, potassium, iron.

Mulberry berries have anti-inflammatory and restorative effects.

Jam and compotes are made from mulberry, and it is used for the interior. To enjoy the extraordinary taste of mulberries all year round, they are preserved for the winter.

Subtleties of manufacturing

For canning, it is better to use dark berries. To make the compote rich in color and taste, you need to put as many berries as possible in the jars.
They do not tolerate transportation well: they crumple under their weight and lose their appearance. That’s why they use freshly picked berries for compote.
They are sorted before canning. They are washed in the same way as raspberries or strawberries: pour small batches into a colander and rinse, immersing them a couple of times in a container with cool water. After the water has drained, the sepals are removed.
Mulberry compote is made both with and without pasteurization.
The amount of sugar can be increased or decreased, taking into account taste preferences. But you need to keep in mind that snow-white mulberries require more sugar than reddish or dark purple ones.

The workpiece is stored in a dark, cool place.

Mulberry compote for the winter: a traditional recipe

Ingredients for two 1.5-liter jars:

mulberries – 1 kg;
water – 1.5 l;
sugar – 400 g.

Sort the mulberries, remove spoiled or insect-damaged berries. Rinse thoroughly by submerging in a colander in cool water. Let the water drain. Tear off the sepals.
Wash the jars thoroughly with baking soda and rinse with clean water. Sterilize over steam or bake in the oven. Wash the lids and boil for three minutes in a pan of water.
Place mulberries in liter jars.
Make syrup from water and sugar. Pour it over the mulberries.
Cover the jars with lids, place in a pan with hot water and pasteurize for 18-20 minutes at 85-90°.
Then immediately seal it hermetically. Turn it upside down and cover with a blanket. Leave it in this position to cool.

Mulberry compote for the winter without sterilization (for a 3-liter jar)

Ingredients (for one three-liter jar):

mulberry – 900 g;
sugar – 400 g;
water – 2.5 l.

Sort through the mulberries. Wash by gently immersing in water. Remove the sepals.
Prepare sterile three-liter jars. Steam them. You can also pour water into a jar, lower the boiler into it and boil for a couple of minutes.
Place in their berries.
Make syrup from water and sugar. Pour it over the mulberries. Leave for 20 minutes to warm up.
Using a lid with holes, drain the liquid into the pan. Boil for 2-3 minutes.
Pour the hot syrup over the berries again up to the very neck of the jar.
Seal tightly.
Turn it upside down and wrap it in a blanket. Leave until completely cool.

Mulberry and cherry compote for the winter without sterilization

Ingredients (for one three-liter jar):

mulberry – 300 g;
cherry – 200 g;
water;
sugar – 400 g.

Sort out the mulberries. Rinse the mulberries by immersing them in a colander in cool water. Wash the cherries under running water.
Sterilize the jars using a method that is comfortable for you: using steam or boiling water. Wash the lids and boil.
Place mulberries and cherries in jars. Fill with boiling water to the top. Cover with lids and leave for 15-20 minutes to warm up.
Then pour the liquid from the jars into a large saucepan using a lid with holes. Add sugar as required and bring to a boil. Boil for 2-3 minutes.
Pour the bubbling syrup over the berries until it slightly overflows.
Immediately seal tightly with lids.
Turn the jars upside down. Wrap yourself in a blanket. Let the compote cool completely.

Mulberry and strawberry compote for the winter

Ingredients for two liter jars:

mulberry – 300 g;
strawberries – 300 g;
sugar – 300 g;
water – 1.2 l.

Sort through both types of berries. Remove green, overripe or wrinkled ones. Wash thoroughly by immersion in cool water. Let the water drain. Remove the sepals.
Wash liter jars with baking soda, rinse with hot water, and sterilize along with the lids.
Fill them with mulberries and strawberries.
Make syrup from water and sugar. Pour it over the berries.
Place in a wide saucepan with hot water and sterilize for 20-25 minutes at a barely noticeable boil.
Seal tightly with lids. Turn upside down. Wrap yourself in a blanket. Leave it like this until it cools completely.