Tuta or mulberry is the fruit of the mulberry tree, which resembles the berry of raspberries and possesses a number of useful properties.
About fifteen varieties of mulberry are known, but for billets, as a rule, only three types are used:
- Cherry red, almost black, with sour sweet taste.
- Large-bark dark, where the berry reaches a length of 4-5 cm, with dense flesh and coarse seeds of white color.
- White, with a delicate and juicy structure. From her boil compotes , squeeze the juice, prepare whole berries in sugar syrup, but most often used for cooking jam. For him, take a little unripened fruit, which have a strong and pleasant aroma, while the taste is very sweet, even a little sugary.
Especially colorful, tasty and fragrant jam is obtained from a mixture of berries of different varieties.
How to properly cook jam from mulberry, we will tell below in our recipes.
White mulberry jam with lime color
Ingredients:
- fresh white mulberry - 1 kg;
- granulated sugar - 0,5 kg;
- lime flower - 2 handfuls;
- lemon juice - 2-3 tbsp. spoons.
Preparation
We wash the berries of white mulberry and dry it, put it in an enameled container, cover it with sugar and leave it for two or three hours. During this time must be allocated in sufficient quantities of juice. We put dishes with mulberry and sugar on the stove and heat it on high heat to a boil. Then we reduce the heat to a weak one and boil it, stirring, until the clarity of the berries is about thirty minutes. Now we throw a lime color, freshly squeezed lemon juice, boil for two minutes and turn off the stove. Immediately pour the jam over the previously sterilized banks and roll up the lids. We put the jam bottom up, wrap it with a warm blanket and leave it to rest until it cools down completely.
Jam from black mulberry
Ingredients:
- fresh black mulberry - 1 kg;
- granulated sugar - 0,7-0,8 kg;
- citric acid - 2-3 g.
Preparation
We wash the black mulberry berries, let the water drain, put them in enameled dishes, pour sugar and leave for several hours to separate the juice. Then we send it to the stove, bring it to a boil, reduce the fire to a minimum and cook for about thirty to forty minutes, stirring occasionally. At the end of cooking, we throw citric acid. Ready-made hot jam is poured over pre-prepared sterile jars, rolled up with lids, previously boiled, turned upside down and let cool, wrapped in a warm blanket or blanket.
Well, now you know how to properly cook jam from mulberry. Its taste is also perfectly combined with raspberries, blackberries or strawberries. Prepare the combined jam and see for yourself.
Jam from raspberry and mulberry - recipe in multivarka
Ingredients:
- Fresh mulberry berries - 0.6 kg;
- fresh raspberry - 0,7 kg;
- granulated sugar - 0,9 kg;
- citric acid - 3 g.
Preparation
Berries of mulberries and raspberries, washed, let the water drain, we put the multivarks in the bowl, pouring sugar, and cook in the "Quenching" mode for one hour. During cooking, open the lid of the multivark two or three times and mix it. At the end we throw citric acid. Immediately pour hot jam on previously prepared sterile jars and roll up the lids. We put the banks upside down, wrapped in a warm blanket and let it cool down.
When preparing jam for any of the recipes, the amount of granulated sugar can be varied depending on the sweetness of the berries and the desired taste of the finished treat.