Mulberry is an amazing, sweet and very juicy delicacy, which is perfect both fresh and as ingredients for preparing various desserts, baked goods and excellent preparations for the winter. And if you take into account all the useful properties of this berry, you can consider it a very delicious medicine that helps to cope with many ailments. All its properties are perfectly preserved when preparing compotes, jams, jams, liquors and liquors, and therefore, by preparing dishes from mulberry for the future, you can use their benefits throughout the year, replenishing your body with the necessary vitamins. Silkworm can be used both independently and with the addition of other berries and fruits, thereby receiving each time new flavors of the dish.
We offer to your attention several options of useful blanks from mulberry for the winter, which will surely be of use to you and will add to the list of important recipes.
A recipe for mulberry filling at home
Ingredients:
- fresh mulberry berries - 2 kg;
- granulated sugar - 0,7 kg.
Preparation
Berry for cooking is recommended not to be washed, so we choose a pure mulberry for this purpose, put it in a jar, cover it with sugar, shake well, cover it with gauze and leave it at room temperature in a dark place for two or three days. After the start of the fermentation process, we install a water trap on the jar or put on a medical glove, piercing one finger with a needle. After the termination of the fermentation process (this may take from 20 to 40 days), we filter out the filling through a cotton swab until it is transparent. Then bottled and stored in a dark place.
If you use a mulberry to make the liqueur, or even the house you had to rinse, then add a handful of raisins to the container to washed berries with sugar. It has the bacteria necessary for fermentation.
Liqueur of mulberry in the home
Ingredients:
- fresh mulberry berries - 500 g;
- vodka - 1 l;
- boiled cold water - 1 l;
- granulated sugar - 1-1.5 cups.
Preparation
Mulberry my cold water, put in a three-liter jar, pour vodka and cold boiled water and add sugar. The resulting mixture is mixed well before dissolving the sugar, close with a leaky lid and leave in a warm room for two to three weeks. At the end of the time, filter the finished liquor through several layers of gauze and, if necessary, filter through a cotton swab and pour on bottles for storage.
In addition to the "C" and "E" vitamins inherent in such a liqueur, it is also used in folk medicine to treat bronchitis and cough, normalizes blood pressure and positively affects the circulatory system because of its high iron content.
Marmalade with mulberry and cherry
Ingredients:
- fresh mulberry - 900 g;
- cherries - 0,5 kg;
- granulated sugar - 0,75 kg.
Preparation
The berries of mulberry and cherries are washed with cold water, we let them dry out a little, we remove the bones from the cherries. We put everything in a suitable container for cooking jam, pour sugar and leave for a few hours before the appearance of juice. Then put on the stove, heat it on a weak fire to a boil, stirring regularly, boil for seven minutes, removing the foam, and leave it to cool. Repeat this way three more times. Last time we cook jam twenty-five minutes, we pour out on previously prepared sterile jars and cap them with sterile lids. We put the cans upside down under a warm blanket and let it cool down completely. Next, place the jam in a dark, cool place for storage.