Mulberry, or as it is also called mulberry tree or mulberry, every summer spoils us with its sweet, juicy and tasty berries, which are also very useful.
What can you cook from mulberry for the winter?
Like any other berries, mulberry can be harvested for future use. It can be frozen by laying first one hour in a freezer with one layer, and then, pouring into one common package, tie up, previously removing the air and send for storage in the freezer.
Also, the mulberry is perfectly dried. For this, the berries are laid out on a baking sheet in one layer and left in fresh air, away from direct sunlight for five to seven days, periodically mixing.
If the washed mulberry is passed through a juicer, then as a result we get juice, which, after sweetening and sterilizing a little, can be closed for the winter and enjoy the taste of mulberry juice all year round. For the same purpose, jam or jam cooked from fresh mulberry, which, if properly prepared, is perfectly preserved even under capron caps is perfect.
Below, we give a few recipes of mulberry blanks for the winter.
Marmalade from mulberry for the winter
Ingredients:
- fresh berries of mulberries - 1 kg;
- granulated sugar - 1.2 kg;
- citric acid - 2.5 g.
Preparation
Mulberry berries are washed in water, put in enameled dishes, pour sugar, mix and leave alone for three to four hours to isolate the juice. Then put on the stove and bring to a boil, regularly stirring. Reduce heat to a minimum and cook for about an hour, stirring occasionally and taking off the foam. At the end of cooking, we throw the citric acid, stir well and pour out immediately on pre-sterilized jars and roll them with boiled lids. We wrap it with a warm blanket before cooling down, then put it for storage preferably in a cool and necessarily in a dark place.
Compote of cherry and mulberry for the winter
Ingredients:
- fresh berries of mulberry - 100 g;
- fresh berries of cherry - 200 g;
- granulated sugar - 1 glass;
- citric acid - 0.5 tsp.
Preparation
Berries of cherries and mulberries are washed, dried and put in a washed and sterilized three-liter jar. Add sugar, citric acid, pour steep boiling water, roll with a boiled lid, turn the bottom up and leave until completely cooled, wrapped in a warm blanket.
We store compote in a cool dark place.