Mulberry jam

Mulberry is usually called mulberry or mulberry tree. Its fruits have a certain similarity with blackberries - they consist of a huge number of drupes, but differ in the narrowest taste and smell. They come in dark purple, reddish, pink or snow-white colors.

Mulberry can occasionally be found on store shelves or at the market, because it does not survive transportation well - the berry wrinkles and loses its presentation. But in places where mulberry grows in abundance, housewives do not miss the opportunity to prepare it for the winter in the form of jam or compote.

Mulberry fruits have an abundance of necessary parameters; after heat treatment, virtually all of their usefulness is retained. The berries contain the following vitamins (a group of low molecular weight organic compounds of relatively simple structure and varied chemical nature) :

iron;
sodium;
essential oils;
vitamins (a group of low molecular weight organic compounds of relatively simple structure and diverse chemical nature) of group B;
calcium;
zinc;
vitamins (a group of low molecular weight organic compounds of relatively simple structure and varied chemical nature) C, PP, E, K;
fructose;
carotene;
glucose;
magnesium.

Thanks to such a large number of parts, the mulberry will serve as a prophylactic or help get rid of a number of diseases. Mulberry jam is useful for the following dilemmas:

weak immunity;
cough;
cold symptoms;
kidney dysfunction;
stress (In medicine, physiology, psychology, there are positive (eustress) and negative (distress) forms of stress) ;
depression;
dilemmas with the gastrointestinal tract (the gastrointestinal tract is the digestive system of the organs of real multicellular animals, designed for processing and extracting nutrients from food) ;
sweet diabetes;
hypertension;
fever;
infections;
nervous system disorder;
bronchial asthma;
metabolic disorder;
heart failure;
insomnia.

Mulberry jam is not very high in calories; per 100g there are about 250 kcal, which is 12% of the average daily value. The freshest berry contains only 50 kcal per 100 g.

Dark mulberry jam with lemon

Mulberry is a juicy, tasty and very necessary berry. Therefore, according to this recipe, the jam from it comes out tasty, aromatic and with whole fruits. By adding lemon juice to the syrup, we get a pleasant citrus flavor in the fragrant dessert.

Ingredients

Dark mulberry: 600 g
Sugar: 500 g
Lemon: 1/2 pcs.

{Instructions} manufacturing

Berries collected from a tree must be put to work immediately, otherwise they will spoil.

The mulberry or mulberry tree produces a plentiful harvest, but its fruits are delicate and perishable. Therefore, for preservation it is better to use freshly collected collection.

So, the fruits were collected and brought home. Place the raw material in a colander and place it under running cold water. After washing the mulberries, leave them in a colander to drain excess water. Then we transfer it to a suitable container and add sugar, mix. Leave for 12 hours. It is comfortable to put the bowl in the refrigerator overnight (that is, in the dark) . Take the mixture out of the refrigerator and mix the mulberries with sugar.

Place the container on the stove. Slowly, over low heat, bring the mixture to a boil and cook for 10 minutes. While heating, constantly stir the mixture with a wooden spoon.

We collect the foam that appears during cooking together with the seeds that have boiled from the berries, and place them in a strainer, which we hold over a bowl of jam. In this way, foam with seeds remains on the mesh, and unstained syrup goes back into the jam.

After 10 minutes of cooking over low heat, turn off the heat. Cover the bowl of jam with gauze and leave for 5 hours. During this period of time, the mulberry fruits are soaked in syrup.

Then put the jam on the heat again and stir. Remove the seeds from the surface using a strainer. Cook the jam for 10 minutes. Now it's the lemon's turn. Squeeze the juice from half a lemon (this is approximately 1 tbsp.). Pour the liquid into a bowl with the berries and bring to a boil. Pour the jam into the prepared container (sterilized glass jar), seal it hermetically with boiled lids. Turn the jar upside down and leave it upside down to cool.

How to make snow-white mulberry jam at home

Before preparing the jam, the berries picked from the tree must be cooked, washed and sorted. Remove the stems with scissors. For jam, it is better to take ripe and whole fruits; overripe and spoiled specimens are not suitable.

The following ingredients will be useful for production:

sweet sand - 1 kg;
snow-white mulberry - 1 kg;
filtered water - 300 ml;
vanilla sugar - 5 g;
citric acid - ¼ tsp.

What to create:

Add sugar to the water and put on fire. After the syrup boils, add the mulberries, stir and turn off the heat.
When the jam has cooled, put it on the fire again. Stirring occasionally, bring to a boil. Continue cooking over low heat for another 5 minutes. Cool again and repeat the function 3 more times.
Add vanilla sugar and citric acid to the prepared jam and stir.
Pour the finished product hot into jars, filling them to the top. Roll up the lids and turn upside down, wrap in a blanket and leave for 6 hours.
When properly rolled and stored in a cool, dark place, the jam retains its beneficial and flavorful properties for up to 1.5 years.

Recipe for winter jam from mulberries and strawberries

An indescribably delicious delicacy comes from a mix of mulberries and strawberries. The berries are taken in uniform proportions, but the strawberry flavor predominates, and the mulberry gives more color.

Jam mixes well with cottage cheese, ice cream or semolina. Thanks to the composition of sugar and citric acid, an excellent taste balance is obtained.

Ingredients:

strawberries - 700 g;
mulberry - 700 g;
drinking water - 500 ml;
sugar - 1 kg;
citric acid - half a teaspoon.

Manufacturing method:

The perfect combination will be obtained if you take a large mulberry and a medium-sized strawberry.
Boil water and sugar in a saucepan for 5 minutes. Add berries.
Bring to a boil, add lemon. Remove the resulting mass from the heat, cool and leave to steep for about 4 hours or until the next day.
Bring the jam to a boil, reduce heat to medium, and cook for another 15 minutes. Due to two-stage cooking, the berries will remain intact.
Pour the jam into jars, wrap and leave overnight (that is, in the dark) .

Multicooker recipe

Making mulberry jam in a multicooker is very simple; anyone can find time for it.

Products:

sugar - 1 kg;
mulberry - 1 kg.

Process:

Place the pre-prepared mulberries into a multicooker basin and cover with sugar. Set the timer for 1 hour and turn on the “quenching” mode.
After the time has passed, the jam is ready, you can roll it into pre-sterilized jars and store it.

How to make jam for the winter without cooking

A frisky delicacy that is not subjected to heat treatment is more healthy. Plus, it’s quick and easy to prepare.

Ingredients:

berry - 500 g;
sweet sand - 800 g;
burning water - 1 tsp;
citric acid - ½ tsp.

What to create:

In a high bowl, combine mulberries and sugar.
Beat with a blender.
In a separate plate, dilute citric acid by adding water.
Add diluted lemon into the whipped berries and beat again.
The delicacy is ready - you can pour it into jars. Store raw jam in the refrigerator or freezer in a plastic container.

Don't be afraid to try the latest production methods; mulberries mix well with almost all fruits and berries. Bon appetit!

Fascinating on the topic:

Cherry jam
Cherry jam for the winter without seeds
Cherry jam for the winter with pits
Raspberry jam without cooking
Grape jam

Mulberry jam - tasty and healthy recipes for home preservation

For almost everyone, mulberry or mulberry is a favorite delicacy from youth, which is also very healthy. The ripening period of the berry is short and in order to preserve a significant proportion of the irreplaceable parts and vitamins contained in the product, it is advisable to prepare mulberry jam for future use.

How to make mulberry jam?

Preparing the preparation is trivial, but there are still some unique features in the collection of berries and technologies for their processing and you need to know about them when starting to carry out your chosen recipe.

Black and snow-white mulberries are often used for canning; other varieties are the least tasty and are used less often in preparations.
You can pick the most ripe and tasty berries using the usual and proven method: spread an oilcloth under a tree, shake it well, holding it by the trunk or large branches. After this, all that remains is to collect the collection in a basket and cook delicious mulberry jam for the winter.
The berries are washed, dried, covered with sugar for several hours to separate the juice, then placed on the stove, boiled in one step or in several steps, including short-term cooking and cooling of the sweetness.
The finished mulberry jam is rolled up hot into jars and, depending on the recipe, cooled upside down or additionally wrapped until completely cooled.

Dark mulberry jam

Dark mulberry jam is considered the most delicious and valuable in composition. Sweetness acquired by following the recipe below is a real panacea for almost all ailments. A couple of spoons a day of such a dessert with tea will raise the level of hemoglobin, strengthen the nervous system and the functioning of all organs, and improve sleep.

dark mulberry – 1 kg;
sweet sand – 700 g;
citric acid – 0.5 teaspoon.

The prepared mulberries are covered with sugar and left overnight (that is, in the dark) .
Place the container on the stove and heat the contents to a boil over low heat.
Remove the vessel from the heat, allow the berry mass to cool and boil again, adding citric acid.
Repeat the heating and cooling cycle 2 more times, then seal the mulberry jam into sterile jars and wrap until completely cooled.

Snow-white mulberry jam - recipe

The advantage of snow-white mulberries over black ones is the absence of a coloring component, which is the culprit of a dark tongue when eating and hands when picking the berries. But in terms of beneficial properties, the light variety is somewhat inferior to the dark one. If you associate taste properties, snow-white mulberry jam will turn out just as tasty and appetizing.

snow-white mulberry – 1 kg;
sweet sand – 1 kg;
vanilla - a pinch;
citric acid – ¼ teaspoon.

Prepare snow-white mulberries by rinsing the berries and drying them.
Syrup is made from water and sugar, berries are added to the bowl, and left until it cools.
Heat the berry mass to a boil, boil for 5 minutes, and allow to cool again.
Repeat cooking and cooling 2 more times.
At extreme heat, add citric acid and vanilla, boil the snow-white mulberry jam for 5-10 minutes, and seal it in jars.

Mulberry jam with lemon

Any mulberry jam can be created to be more unusual and unique in taste by adding other fruits or berries. In this case, the delicacy is brewed with the addition of citrus fruits, which not only diversify the traditional taste of the sweet preparation, but also increase its already impressive nutritional value.

mulberry – 1 kg;
sweet sand – 750 g;
orange – 1 pc.;
lemon – 1 pc.

The mulberries are covered with sugar and left to separate the juice.
Add peeled and diced lemon and orange to the berry mass, adding a little zest without the white part if desired.
Cook mulberry jam with lemon and orange in two steps: boil the delicacy for 15 minutes, cool, and boil again for the same amount.
When roasted, the sweetness is sealed in sterile jars, wrapped, and allowed to cool.

Mulberry jam with cherries - recipe

Mulberry and cherry jam, cooked according to the following recipe, turns out unusually tasty and breathtakingly fragrant. Cherry berries will give the sweetness the missing sourness. They need to be pitted and added to a common container with mulberries and sweet sand for the next infusion and juice separation.

mulberry – 1 kg;
cherry – 0.5 kg;
sweet sand – 700 g.

The prepared mulberries and cherries are placed in a container suitable for making jam, sprinkling the layers with sweet sand.
After a few hours, when the berries have released a lot of juice and some of the sugar has dissolved, place the workpiece on the stove and boil for 5 minutes.
Leave the workpiece until it cools completely, boil again for 5 minutes, and cool.
At extreme heat, boil the cherry and mulberry jam for 15 minutes, seal it in mason jars, and wrap it up.

Mulberry jam with raspberries

Mulberry jam is a recipe that can be made with other berries. In this case, raspberries are used as an additive, the catchy taste and smell of which will make the preparation the most unique and unusually appetizing. In addition to the taste, this delicacy is also attractive due to its nutritional characteristics, which are undoubtedly at their best.

mulberry – 1 kg;
sweet sand – 1 kg;
raspberries – 500 g;
citric acid – 0.5 teaspoon.

Mulberries and raspberries are covered with sugar and left for several hours or overnight (that is, in the dark) .
Boil the delicacy 3 times for 5 minutes, each time allowing the contents of the dish to cool.
Add citric acid to the container, boil the jam for 10 minutes, seal it in vessels, and wrap it.

Thick mulberry jam

Homemade mulberry jam will turn out thick if you boil it in stages or in one go until a drop of syrup does not spread on the plate. In addition, you should not leave the berries with sugar in the first step for longer than 4 hours. As soon as the juice seems insignificant, you can begin to heat treat the berry mass.

mulberry – 1 kg;
sweet sand – 1 kg;
lemon – 0.5 pcs.

Sprinkle the mulberries with sugar and leave for 3-4 hours.
Heat the mixture to a boil, boil for 10 minutes, and cool.
Repeat the heating and cooling cycle until the desired consistency of the sweet is obtained.
At extreme heat, add lemon juice to the jam and pour the bubbling delicacy into dry, sterile jars.

Mulberry jam without sugar

Mulberry jam, the recipe for which will be described later, is prepared completely without sugar. This delicacy will be even healthier and can be safely consumed if you have diabetes or included in your diet menu. It is important to choose the ripest and sweetest berries for the design of the blank.

mulberries - as many as are available.

The berries are sorted, carefully rinsed and placed in a container in a water bath.
Heat the mulberry until the juice separates, adding more berries as necessary after the initial portion has settled.
The mulberries are boiled under these conditions for about an hour, placed in jars and sterilized in boiling water for 20-30 minutes, depending on the size of the containers.
Seal the workpiece and wrap it until it cools.

Mulberry jam with whole berries

A delicious recipe for dark or snow-white mulberry jam will be described below. By following the usual tips, you will be able to preserve the integrity of the berries, which are delicious on their own or will be an excellent addition to pies or other desserts. The syrup accompanying the berry mass can be boiled at extreme boiling to a suitable thickness.

mulberry – 1 kg;
sweet sand – 800 g;
water - glass;
lemon – 1 pc.

Syrup is made from water and sugar and poured over the prepared berries.
After cooling, the watery sweet base is drained, brought to a boil, and again poured into the berries.
Repeat the heating and cooling cycle 3 times.
When the syrup is at an extreme boil, boil it to a suitable degree of thickening, add lemon juice, and pour the bubbling berries.
Seal the treat and wrap it until it cools.

Mulberry jam - recipe without cooking

Mulberry jam without cooking will be very useful. The prepared washed berries are certainly dried until all drops of water evaporate and used to implement the recipe. Store the resulting valuable workpiece in the refrigerator in sterile jars that are not hermetically sealed with lids.

mulberry – 1 kg;
sweet sand – 1.5 kg.

Combine the berries with sugar and puree in a blender until smooth.
Transfer the workpiece into jars and store in the cold.

TOP 11 recipes for making mulberry jam for the winter

A fairly tasty and healthy preparation for the winter is dark and reddish mulberry jam. To vary the dessert, add different ingredients.

Individualities of making mulberry jam for the winter

To make tasty and healthy mulberry jam, you need to follow the manufacturing tips.

The dessert may turn out to be a watery mixture, bad if you do not add enough sweet sand. Therefore, for 1 kg of sugar there are 800 g. mulberry
Excessive use of sugar can also cause a change in taste; do not abuse it.
To maintain integrity, you do not need to apply diligence during the mixing process.

Selection and preparation of berries

To prepare a mulberry dessert, use these types of berries:

The dark type of mulberry has the richest flavor and color.
The snow-white berry is sweet.

Reddish and pink types of mulberry are not suitable for making jam; they are not sweet enough.

The mulberry tree must be ripe; overripe berries are not suitable for dessert. If you come across putrid or moldy ones, then you should throw them away.

How to prepare the container?

Jam jars should be washed in water and soda and pasteurized over a bubbling pan with the neck down for 15 minutes. If you need to prepare a lot of jam, then pasteurization can be carried out in the oven with the neck up for half an hour.

Manufacturing methods

Traditional recipe

Ingredients used in making regular mulberry jam.

Mulberry – 500 gr.
Sugar – 1 kg.
Citric acid – 1.5 g.

Step-by-step cooking process.

The mulberry tree goes into the cauldron and is sprinkled with sugar.
The mulberry must sit for 3 or more hours.
When juice appears, the product goes to the stove, heat it over low heat, stirring.
The foam that forms on the surface is removed.
The fire increases, the jam should boil perfectly.
The finished dessert is poured into containers and covered with lids.

With cinnamon and citric acid

The recipe includes the following ingredients.

Mulberry – 1 kg.
Sugar – 500 gr.
Citric acid – 0.5 tsp.
Water – 100 gr.
Vanilla, star anise, cinnamon - optional.

How to make jam.

The mulberry tree goes into the pan, is covered with sugar, spices, citric acid, and filled with water.
Cooking can take place without adding water, but then the dessert will be quite dense, and the berries will lose their shape.
The pan is placed on the stove, the jam is cooked for about 20 minutes, the heat should be low. If the stalks are not trimmed, then another 15 minutes must be added to the cooking.
The bubbling dessert is put into jars and rolled up.

Recipe without cooking

To make the dessert you will need to prepare:

sugar – 2 kg;
mulberry – 1 kg;
citric acid – 0.5 tsp.

The mulberries are poured into a deep cauldron and sprinkled with sweet sand.

In a separate bowl, dilute citric acid in boiling water. You don’t need to pour in a lot of water, water is only needed to dissolve the acid. Lemon water is poured into the main product, and the whole mass is mixed well. It is advised to blend everything with a blender or use a spoon. The jars are filled to the top, sealed with lids and placed in the refrigerator.

With cherry

List of required ingredients:

1 kg mulberry.
500 gr. cherries.
750 gr. Sahara.

The berries are washed, and the seeds are removed from the cherries. The mulberries go into the dishes, 375 grams are poured. sugar, the cherries and the remaining sugar are distributed on top. The berries should stand for 5 hours, preferably overnight (that is, in the dark) so that the juice is released.

The mass is heated over low heat until it boils, cook for 5-7 minutes. They stir it, skimming off the foam.

The stove is turned off, the pan is set aside, the berries must cool completely. And again you need to perform this function 3 times. Pour the finished dessert into jars, roll it up, and cover it with a blanket.

Lemon-mulberry jam

To prepare the dessert you need to take:

1 kg mulberries;
700 gr. Sahara;
1-2 pcs. lemon.

The berries are placed in a saucepan, covered with sugar and set aside for 2-3 hours to release the juice. Then half a lemon is added, and the jam goes on the stove.

The dessert is heated to a boil, boiled for 15 minutes with stirring. Set aside to cool.

Then the jam should boil again and simmer for 20 minutes. The slightly cooled delicacy is poured into a container.

With raspberries

The required list of components includes:

2 cups mulberries;
1.5 cups sugar;
100 ml water;
100 gr. raspberries

Pour sugar over the berries, do not stir, leave for 2 hours to release the juice.
Place the pan over low heat, add water to the mixture (hot water will do), and allow the mixture to boil for 10 minutes.
Remove jam from heat. It must cool down completely.
Repeat the cooking process again.
Divide the jam into jars.

With caramel flavor

The following products are useful for jam:

1 kg mulberry;
1 kg sugar;
150 ml water;
5-7 gr. citric acid.

Sugar is placed in the cooking vessel and water is poured. Everything is stirred and sent to the fire. After the sugar has completely dissolved and the syrup has boiled, it must be boiled for 15 minutes, turning the heat to moderate and skimming off the foam.
The mulberries are dipped into the slightly boiled syrup and brought to a boil. Cook the jam over low heat for 20 minutes.
At the end you need to add citric acid.
The hot dessert is poured into jars.

With star anise

Mulberry – 3 kg.
Sugar – 1.2 kg.
Water – 500 ml.
Star anise – 5 stars.
Lemon juice - from 1 citrus.
Cinnamon – 2 sticks.

Cinnamon and star anise are added to the berries, lemon juice is poured in, and sugar is added. The mass costs half an hour. Then water is added, the pan is placed on medium heat, and the mixture is cooked for 20 minutes. The jam is cooled, and after an hour it is boiled again. The vanilla is removed during the cooking process.

The slightly cooled jam should be placed in a container.

With apples

Ingredients for dessert.

2 kg mulberries.
2.5 kg of sugar.
10 pieces. apples
Lemon juice (1 fruit).

Wash the berries, peel the apples, cut into thin slices. Pour the mixture with sugar and set aside for 3 hours until the juice releases. Then send it to a leisurely fire for 15 minutes.

Then the jam is set aside for 2 hours. Repeat cooking again for 25 minutes. Cool the jam slightly and pour into jars.

Mulberry jam in a slow cooker

To make a dessert in a multicooker bowl, you will need the following ingredients:

sweet sand – 1 kg;
mulberry – 1 kg.

The procedure for making sweets.

The mulberry tree is covered with sweet sand.
The “Quenching” function is set.
When the multicooker makes a sound, you need to turn it off and take out the dessert.

Mulberry jam with whole berries

1 kg mulberries.
800 gr. sweet sand.
250 ml water.
Lemon – 1 pc.

A syrup is prepared from sugar and water, which is poured over the berries. When the liquid cools, it is drained and boiled again. They are sent to the berries again. This process is repeated 3 times.

Extreme boiling involves boiling the syrup to a suitable thickness and adding lemon juice.

Terms and conditions of storage

Mulberry dessert cannot be stored for a long time. When harvesting huge sizes, it is advised to eat it within 18 months.

Store the jam in a dry basement, a cellar with a controlled temperature and ventilation. Raw dessert is stored in the refrigerator.

Mulberry jam for the winter - 5 simple and tasty recipes with step-by-step photos

Mulberry jam is simply a delicacy of extraordinary taste. Mulberries also contain many vitamins and microelements, so the berry is very useful for the immune system. The mulberries themselves are very sweet and juicy, and when boiled with sugar, they become honey-like. Be sure to try!

Mulberry jam with cinnamon and citric acid

Mulberries or mulberries are very delicate and cannot be kept fresh, so the best method for preparing them for the winter is jam. In this recipe we will cook jam with lemon and spices.

Cooking time – 1 hour.

Ingredients

Manufacturing process

Mulberry jam: regular recipe

According to this recipe, the jam is prepared without sugar and by boiling it 3 times intermittently, so the berries hold their shape perfectly and the syrup comes out quite thick.

Ingredients:

Mulberries – 1 kg.
Sugar – 1 kg.

Manufacturing process:

For making jam, we choose excellent ripe fruits. Using sharp scissors, we remove the tails, because they do not come off easily.
We carefully rinse the berries a couple of times in cool water and place them in a colander to drain the water.
Pour untainted berries into a container for making jam, fill them with the required amount of sugar (in this recipe we take berries and sugar in similar quantities) and leave for 2–4 hours. During this period of time, the mulberry will give quite a lot of its own juice.
After infusing the berries, place the container on low heat and wait for the sugar to completely dissolve.
Then increase the heat to medium and cook the jam for 10 minutes from the start of the boil. At the same time, remove the foam from the surface.
Turn off the heat and leave the jam for 2 hours.
After two hours, re-cook the berries for 5 minutes and then leave for 2 hours.
After this time, pour half of the syrup from the container with jam (you can create a tasty fruit drink from it), and cook the jam over very low heat for another 20 minutes.
Pack the prepared jam into sterilized jars and roll up the lids. Cool the containers upside down and transfer them to storage.

Mulberry jam with lemon

Using the proposed recipe, you can prepare delicious jam with a catchy, rich color and taste that cannot be confused with other berries. You will get a magical filling for any homemade baked goods. The jam is cooked in three steps. Regular recipe.

Ingredients:

Mulberries – 1.5 kg.
Sugar – 1 kg.
Lemon - 1 chip.

Manufacturing process:

First you need to prepare all the ingredients for the jam. It is better to eat dark berries, but snow-white varieties are also suitable for jam.
Place the selected mulberries in a colander and wash under a gentle stream of running water so as not to destroy them. At the same time, immediately remove all debris, because for good jam you need unstained berries.
Place the washed berries in a saucepan for making jam and add the required amount of sugar to them. Let the berries stand with sugar for 3 hours so that they give their own juice.
Then place the pan over medium heat, add a pinch of lemon to the berries and cook the jam over low heat for 10 minutes from the start of the boil.
Turn off the heat and leave the berries in syrup for 4 hours at home temperature.
After this time, cook the berries again for 10 minutes and leave for the same time.
For the 3rd time, cook the berries for 10 minutes over very low heat and pack them hot into pre-sterilized containers. Cover the containers with sterile lids.
You have made a wonderful jam with whole berries in thick syrup.

Eat healthy!

Mulberry jam with lemon

Mulberry itself is a berry without a distinct taste. This recipe suggests flavoring the jam with citrus fruits, which will give its bright appearance a wonderful smell. The berry is juicy, and therefore the jam is prepared in 30 minutes. It can be prepared from types of different colors: black, pink and snow-white. From the indicated ingredients you will get 2 containers of 250 ml each.

Ingredients:

Mulberries – 0.4 kg.
Sugar – 200 g.
Lemon – 3 slices.

Manufacturing process:

Place mulberries, freshly picked or purchased at the market, in a bowl and wash off dust with cool water. Drain the water from the bowl.
We take ½ of the washed berries, put them in a separate container (we take a deep container so as not to splash the juice of the berries, which cannot be washed off) and puree them with a blender or potato masher.
Place the second part of the berries in a thick-bottomed pan or cauldron and fill them with berry puree. The puree will give the jam a good thickness.
Pour the required amount of sugar into the berries and add lemon slices.
Place the container with the berries on medium heat and cook the jam for 20 minutes, skimming the foam from the surface.
During this period of time, we sterilize containers and lids using any method.
Remove lemon slices from the cooked jam.
Pour the jam into prepared containers and roll up the lids.
Serve mulberry jam with buttered toast – the taste is unique.

Dark mulberry jam with lemon

We present to your attention another recipe for making aromatic and tasty mulberry (mulberry) jam, flavored with lemon. According to this recipe, all the berries in the jam will remain whole and beautiful.

Ingredients:

Dark mulberry – 600 g.
Sugar 500 g.
The freshest lemon - half a piece.

Manufacturing process:

Mulberries are very delicate and spoil quickly, so after picking them from the tree, immediately start making jam.
Place the collected berries in a colander and wash under a gentle stream of cool water.
Then let the excess water drain.
Place the washed berries in a saucepan for making jam, add the required amount of sugar and stir them gently with a wooden spatula.
Then put the pan with berries in the refrigerator for 12 hours, or overnight (that is, in the dark) .
After this time, stir the berries again and place them on low heat. Cook the jam for 10 minutes from the start of boiling, stirring it frequently with a wooden spoon and skimming off the foam from the surface. Along with the foam, remove small bones. This can be easily done using a small strainer, placing it over the pan. The foam with the seeds remains on the mesh, and the syrup flows back into the pan.
After 10 minutes of cooking, turn off the heat. Cover the pan with a napkin or gauze and leave for 5 hours at room temperature so that the berries are well soaked in the sweet syrup.
Then re-cook the jam for another 10 minutes, removing the seeds through a strainer.
Towards the end of cooking, squeeze the juice of half a lemon directly into the jam and cook slightly.
Pour the hot cooked jam into pre-sterilized containers and cover with sterile lids.
Cool containers with jam upside down and transfer to storage in a black, cold space.