Mulberry jam. Preservation for the winter

mulberry — 1,5 kg;
sugar – 1 kg;
large lemon – 1 pc.

By itself, mulberry in jam does not have a particularly bright taste, it turns out quite fresh, so it is best to add something for a more interesting taste. I like to cook mulberry jam with lemon – it will add flavor and dilute the excess sweetness with acidity.

The process of making mulberry jam.

Let’s start preparing the berries. Sort the mulberry, remove the tails and wash, then put in a colander, let the excess liquid drain. Transfer to a deep dish.

We cover the mulberry with sugar and leave it for a couple of hours to release the juice. The juicier the berries, the faster the juice will be released.

Then put the berries on medium heat, bring to a boil and cook for 20 minutes, stirring occasionally. Then remove from heat and leave to cool completely. I will leave the jam alone for the night, and in the morning I will cook it a second time.

After cooling, put the jam again on medium heat and bring to a boil. After boiling, cook for another 20 minutes. While the jam is cooking, prepare the lemon. Wash it thoroughly. Grate the lemon peel on a fine grater.

Then peel the remaining white part of the lemon peel. Chop the pulp with a knife into small pieces.

Add lemon and its zest to the jam, mix and cook for another 10-15 minutes. Do not forget to remove the foam.

Prepare the jars – sterilize them, pour boiling water over the lids. Remove the jam from the heat and spread it hot in jars.

Close the jars with lids.

Leave the jam at room temperature until completely cooled, and then send it to the refrigerator or cellar. The jam turns out to be of medium thickness, it can be spread on bread or buns, or simply eaten in a bite with your favorite drink.

Have a nice tea party!

Cooking time: 2 years
Preparation time: 1 years
Kitchen: Ukrainian
Description: Mulberry jam – recipe with step-by-step photos

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