How to prepare mulberry juice for the winter. Mulberry compote for the winter. Mulberries, dried for the winter

Mulberry jam is an infrequent guest not only on store shelves, but also on home menus. And although the mulberry (or mulberry tree) is unpretentious, for some reason now it is becoming less and less common to see it in garden plots. In the pursuit of the exotic, they somehow forget that you can use berries familiar to everyone from childhood to make homemade preparations no worse than, for example, blackberries, which are more in demand now. And then your children won’t ask what mulberries look like, but will simply enjoy fresh berries and their favorite jam!

Ingredients for 1 kilogram of mulberries:

a few grams of lemon juice or citric acid;
from 400 g sugar.

How to make lye berry jam

Sort through the berries, removing the stems. Once you wash them, you can do it right away in a colander, so you don’t have to transfer them from one dish to another. Mulberries, like blackberries, are tender and don’t need endless stress.

As soon as you realize that the berries are left without water, sprinkle them with sugar, shaking the container (not enamel) in which you will cook them. Then the sweet joy will be evenly distributed throughout the mulberry mass.

Let the mulberry release some juice. Then you can cook it over low heat until it boils. And then continue this process for another five minutes to allow the sugar to completely dissolve.

Set the jam aside, remembering to cover it with something warm and comfortable in size (for example, a towel). You can return to it in a couple of hours, or you can leave it in this position overnight.

When you put the wonderful brew on the fire again, make sure that it is not too big. Once boiling, keep the jam on the stove for as long as needed to get the texture of the jam to your liking. However, keep in mind that as it cools, it will definitely become thicker. So don't get too carried away.

A few minutes before the end of cooking the jam, season it with lemon juice (or acid). When hot, pour the mulberry mass into hot (sterilized) jars. Seal them if you plan to store sweet preserves for a long time. No, once cooled, cover with a plastic or screw cap and put in the refrigerator.

Mulberry (or mulberry) has a rich vitamin and mineral composition, so many housewives prefer not only to feast on fresh berries, but also to store them for future use. Mulberries can be prepared for the winter in various ways: it can be dried, frozen, or made into compote, jam or jam. Each method has its own specifics, but there are some general rules.

Cooking features

Preparing berries for the winter is a troublesome, but not difficult task. The time spent on this pays off handsomely: healthy treats are especially valuable in the cold season, when the body experiences an increased need for vitamins. Even an inexperienced housewife can make preparations for the winter from mulberries; you just need to know a few subtleties.

Ripe mulberries are used for preparations. Their color may depend on the mulberry variety. You should not remove ripe fruits from the branches by hand, leaving unripe ones to ripen further. There is an easier way to harvest the mulberry tree. Cellophane or oilcloth is spread under it, and then the branches of the plant are tapped. Ripe berries They fall off on their own, and the unripe ones remain to ripen. All you have to do is sort out the berries and rid them of debris.
Before preparing jam, compote and other canned goods from mulberry fruits, the berries must be washed and dried. Wash them in the shower or by dipping them in a sieve in a container with clean water so that the fruit remains undamaged. Afterwards they are scattered on paper or fabric and left to dry. Dirty and wet berries are not used for winter preparations.
Aluminum utensils are not suitable for preparing mulberry canned food. This material reacts with acids, resulting in the formation of harmful substances. It is better to use enameled containers or made of stainless steel.
Mulberries contain little pectin. To make preserves and jams from it thicker, it is recommended to add berries or fruits that contain a lot of this substance. Most often it is supplemented with cherries, apples, and strawberries. These same ingredients are often included in mulberry compote.
Containers in which mulberry preparations are closed for the winter must be not only clean, but sterilized and dry. The same applies to lids.

The shelf life of mulberry preparations depends on the recipes according to which they are made. Storage conditions may also vary.

Mulberries, dried for the winter

mulberry fruits - how many collected.

Cooking method:

Sort the berries, rinse, dry, scatter on a towel.
Place clean paper on trays, trays or baking sheets, pour mulberries onto it, spreading in a thin layer.
Cover with gauze to protect against insects.
Take it outside and place it in a warm, sunny place. Move indoors at night.
Take the berries out into the fresh air to dry every day for two weeks. It doesn’t hurt to stir the berries periodically. In cloudy weather, the berries are dried indoors, but then it may take a little longer.
Place the berries on a baking sheet and place in the oven.
Turn on the oven, setting the temperature to minimum. It is better to keep the oven slightly open, remembering to protect the stove taps from the hot air escaping from the oven.
Dry the berries in the oven for 40–60 minutes. During this time they need to be mixed 2-3 times.
Place the dried berries into clean and dry jars or similar containers. It is important that they close tightly.

Dried mulberries can be stored at room temperature. To protect it from bugs, it is often placed in the refrigerator, although this is not necessary. Dried mulberries do not spoil for 2 years.
If you have an electric dryer, then you will be able to prepare mulberry berries for the winter faster. Mulberries should be dried at a temperature of 40 degrees for 24 hours, stirring them periodically.

You can dry not only the fruits, but also the mulberry leaves for the winter. The technology is the same, but it will take 4–5 times less time.

Frozen mulberries for the winter (no sugar)

mulberries - any quantity.

Cooking method:

Sort the berries and rinse. Place them on a towel to absorb excess moisture.
When the berries are dry, pour them onto a tray in a layer of 2–3 cm.
Place in the freezer. Turn on fast freeze mode. You can freeze without this function, but it will take more time.
After 1 hour with quick freezing or after 4 hours without using this function, remove the berries from the freezer and distribute them into small but dense plastic bags.
Squeeze out excess air from the bags, seal them tightly and place them in the freezer operating normally.

Mulberries frozen in this way will not spoil during the year when stored in the freezer. If you need to increase the shelf life of berries, you can freeze them with sugar.

Mulberries frozen for the winter with sugar

Composition (per 1.5 kg):

mulberry – 1.5 kg;
sugar – 150 g.

Cooking method:

Wash and dry the mulberries.
Distribute into clean, dry containers.
Add sugar.
Cover the containers with a lid. Shake vigorously several times to distribute the sugar evenly, covering all the berries.
Place the containers in the freezer.

Mulberries frozen with sugar in the freezer remain shelf-life for 2 years.

Mulberry compote for the winter

Composition (per 3 l):

mulberry – 0.6 kg;
sugar – 0.4 kg;
citric acid– 4 g;
water - how much will go in.

Cooking method:

Sort through, rinse the berries, let them dry.
Prepare a three-liter jar by washing it with baking soda and sterilizing it.
Pour the mulberries into the jar (it will take about a third of the jar, maybe a little less).
Boil water, pour boiling water over the berries. Cover the jar with a lid and leave for 15 minutes.
Pour the liquid from the jar into a saucepan, add sugar to it.
Heat over low heat until boiling, cook for 5 minutes, stirring.
Add citric acid and stir.
Pour the syrup into a jar of mulberries and seal it with a metal lid.
Turn the jar over, cover with a blanket, and leave to cool as is.

After cooling, the jar of compote can be put away in the pantry: the mulberry drink stands well at room temperature.

Mulberry jam

Composition (for 1.25–1.5 l):

mulberry – 1 kg;
lemon – 0.5 pcs.;
sugar – 1 kg.

Cooking method:

After sorting, washing and drying the mulberries, pour them into an enamel basin, cover with sugar, and cover with gauze.
After 3-4 hours, stir the berries. Place the bowl with it on low heat.
Bring to a boil. Cook, stirring and skimming, for 30–60 minutes until desired thickness is achieved. 10 minutes before readiness, add the juice squeezed from half a lemon.
Place the jam in sterilized jars and seal.

Mulberry jam should be stored in a cool place, protected from light. Its shelf life is 12 months.

Mulberry jam with pectin

Composition (per 0.65–0.75 l):

mulberry – 1 kg;
sugar – 0.3 kg;
lemon juice – 50 ml;
pectin – 10 g.

Cooking method:

Sort the berries, cut off the tails. Wash and let dry.
Grind the berries using a meat grinder or blender, place the resulting mass in an enamel container.
Add lemon juice and half the sugar specified in the recipe.
Place over low heat and cook, skimming, until the sugar dissolves.
Mix the remaining sugar with pectin. Add sugar in parts, stirring the berry mixture well each time.
Cook the jam, stirring occasionally, for 10 minutes or more until it thickens.
Fill sterilized jars with jam and seal them.

After the jam has cooled, put it in the refrigerator - this mulberry preparation must be kept cold, otherwise it will quickly spoil, because little sugar was used to prepare it.

Mulberry preparations for the winter can be very different. Jam and jam can be served separately, spread on sandwiches, or used to make sweet pastries. Dried berries can be put into tea or used to make compotes if the canned drink comes to an end. Frozen mulberries are used in the same way as fresh ones; they can be used for preparing a variety of dishes or eaten separately. It should be defrosted without exposing it to sudden temperature changes.

This is a delicious drink that has a rich color and contains a large amount of vitamins. The beneficial properties of mulberry compote are aimed at increasing immunity, fighting colds, and it also has an antimicrobial effect. The drink perfectly quenches thirst and is characterized by a delicate sweet and sour taste.

Mulberries: types of berries and their beneficial properties

The composition of the presented berries is rich in vitamins such as A, B, C, potassium, magnesium, and iron. Thanks to this, many scientists have concluded that mulberry is an indispensable fruit if you need to boost your immunity in natural ways. With regular use of mulberries, it is possible to increase the body's resistance to various pathologies. Mulberry has the following positive properties:

Berry juice has an anti-inflammatory effect. It is used for the prevention and treatment of infectious diseases and colds.
Mulberry berries, when consumed fresh, have a mild diuretic and laxative effect. This is important for people who have kidney and gastrointestinal diseases.
Mulberry helps to cope with ailments of the central nervous system. With regular consumption of berries, it is possible to eliminate all manifestations of depression, stress and other nervous shocks.
If you can't sleep 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 improves the overall tone of the body and lifts the mood.

Options for using mulberries in cooking with photos

When the mulberry turns blood red or white, this means that 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 this will require an additional source of pectin, because mulberries contain them in small quantities. Mulberry fruits are actively used as a filling for pies; they are used in the preparation 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 winter. But it must be prepared correctly. This process does not involve anything complicated. It is important to prepare the berries correctly, and also to decide on the type of preservation: with or without sterilization. There are a lot of options for preparing a delicious drink. It is often canned together with other fruits.

Apples and mulberries

Compote based on these fruits and mulberries is very aromatic 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 thin film forms. Compote with the addition of mulberries and apples is very popular with children, it is tasty and healthy, but the immune system of many children is weakened. This drink will give them a boost of energy throughout the day.

Required Products:

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

Step-by-step cooking recipe:

The washed sea buckthorn needs to be sorted, separating the branches, and then rinsed again under running water.
Wash the mulberry berries thoroughly, 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 by boiling it for several minutes, pour the berries into a glass container. Such measures must be carried out very carefully, otherwise the jar may burst.
Pour 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 burst, so the soft green pulp will be noticeable. If you don't want them to burst, prick 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. Add it in a thin stream, stirring all the time. Bring the syrup to a boil, reduce heat.
Wash the apples, peel them, 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

Very often, a drink for the winter is prepared not only based on mulberries. It is combined with other tasty, healthy berries. Many children and adults like compote based on cherries and mulberries. This drink produces a rich and beautiful color. To prepare this mulberry compote for the winter, you will need the following ingredients:

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

Cooking process:

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 beneficial properties previously presented compotes by 2. Strawberries, like mulberries, are a very valuable, healthy berry. It improves immunity, fights inflammation and colds. Having prepared such a drink for the winter, you don’t have to worry that someone in your family will get ARVI. Required Products:

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

Step by step recipe:

Sort the fresh berries, remove excess debris, half the stalk (using scissors). Rinse under running water and place in a colander. Wait until the water drains from the berries.
To prepare the syrup, take a pan filled with water, wait until it boils, gradually add sugar, stirring with a spoon.
Place mulberries and strawberries in jars, add sugar 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 volume 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 wrapped until they cool completely. For more information about preserving mulberry compote, watch the video:

How to close compote without sterilization?

Sometimes housewives close the drink for the winter without sterilization. To prevent jars from exploding, you need to know the basic principles of such preservation. The number of berries used will depend on you and your preferences. The more berries used, 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.

Cooking process:

Carefully sort out the mulberry berries (overripe or spoiled ones are not needed here). You can remove or leave the tails; they do not affect the taste of the compote at all.
Place mulberries in prepared sterilized jars. Add sugar, citric acid. Pour boiling water over everything. All actions must be performed carefully; pour water into the center of the container so that 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, or as it is also called the mulberry tree or mulberry, spoils us every summer with its sweet, juicy and tasty berries, which are also very healthy.

What can you cook from mulberries for the winter?

Like any other berries, mulberries can be prepared for future use. It can be frozen by first laying it out in the freezer for one hour in one layer, and then pouring it into one common bag, tie it up, remove the air first, and put it in the freezer for storage.

Mulberries also dry well. To do this, the berries are laid out on a baking sheet in one layer and left to fresh air, away from direct sunlight for five to seven days, stirring occasionally.

If you pass washed mulberries through a juicer, the result is juice, which, having been slightly sweetened and sterilized, can be closed for the winter and you can enjoy the taste of mulberry juice all year round. For the same purpose, it is perfect for cooking from fresh mulberries or, which, when properly prepared, are perfectly preserved even under nylon covers.

Below we present several recipes for mulberry preparations for the winter.

Mulberry jam for the winter

Ingredients:

fresh mulberries – 1 kg;
granulated sugar – 1.2 kg;
citric acid – 2.5 g.

Preparation

We wash the mulberries in water, place them in an enamel bowl, sprinkle with granulated sugar, mix and leave for three to four hours to release the juice. Then put it on the stove and bring to a boil, stirring regularly. Reduce the heat to low and cook for about an hour, stirring occasionally and skimming off the foam. At the end of cooking, add citric acid, stir well and pour immediately into pre-sterilized jars and seal with boiled lids. Wrap it in a warm blanket until it cools down, then put it for storage, preferably in a cool and always dark place.

Compote of cherries and mulberries for the winter

Ingredients:

Preparation

We wash the cherries and mulberries, dry them and place them in a washed and sterilized three-liter jar. Add granulated sugar, citric acid, pour boiling water, roll up the boiled lid, turn upside down and leave until completely cooled, wrapped in a warm blanket.

Store the compote in a cool, dark place.

Memories of happy childhood Many people associate unusual ink-colored berries – mulberries – with dirty faces and hands. It is unlikely that anyone does not remember the blue-violet fruits and the consequences after eating them. Mulberry is an integral 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 the 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.