Mulberry jam: properties and recipes

Mulberry jam may not be such a common delicacy, such as currant or blueberry jam, because the mulberry tree grows mainly in warm areas.But a similar dessert exists, it is harvested for the winter and consumed as an independent dish with tea or used as a filling for pancakes, muffins, pies, buns.

How to make a similar jam yourself at home and what are the benefits and harms of the sweet berries, read more about this in our article.

Mulberry (or mulberry) is a plant that is widespread in the subtropical zones of Eurasia, as well as in Africa and North America. Mulberry grows in Russia.

Long since this plant was used as a raw material for the manufacture of paint for fabrics, and later - for the manufacture of silk. The fact is that insects (silkworms) feed on the leaves of the tree, from which the silk thread is extracted. This secret of the production of valuable fabric has been preserved for centuries.

To date, there are a large number of mulberry subspecies, botanists number them around 17. The most common are three of them: white mulberry, red and black.

This plant is most widely used in the culinary and food industry - various desserts and drinks are made from the berries of the tree. However, mulberry wood is also useful. For example, musical instruments are made from this material.

It is important to note that mulberry, like many other berries and fruits, is a rather low-calorie product - there are only 43 kilocalories per 100 grams of berries. This indicator makes it possible to eat mulberry as food even by people who watch their weight, sit on diets, adhere to a healthy lifestyle and proper nutrition.

In addition to kilocalories, 100 grams of mulberry contains 85 grams of water, 1.44 grams of protein, 0.4 grams of fat, 8.1 grams of carbohydrates, 1.7 grams of dietary fiber, 0.7 grams of ash.

With regard to the vitamin composition of the product, as well as the content in the berries of macro-and micronutrients, it should be noted that the berries contain the following substances: potassium, magnesium, sodium, phosphorus, calcium, iron, zinc, selenium, copper, manganese, and vitamins A , C, E, K and group B.

Due to its rich content and composition, mulberries are able to exert a number of effects on the human body. Among them there are both positive and negative effects. Let us consider in more detail both groups.

The beneficial properties of mulberry traditionally include the following:

• antioxidant properties - systematic and regular use of mulberry in food provides for the removal of toxins from the body, regulation of hemoglobin level in the blood, increase of the protective functions of the immune system;
• benefits of use during pregnancy and breastfeeding; solving cardiological problems (shortness of breath, heart disease, heart attack);
• normalization of the kidneys;
• removal of edema;
• pressure regulation;

• diuretic function;
• lowering blood sugar levels;
• anti-inflammatory properties;
• cure colds (expectorant and antipyretic effect);
• eliminate acidity (heartburn);
• laxative effect;
• wound healing abilities;
• hypoallergenic;
• hypnotic effect;
• anti-stress effect.

In addition to the long list of positive influences, there are also disadvantages. For example, in the case of eating an excessive amount of berries or eating a poor-quality product, disorders in the digestive system and the gastrointestinal tract may occur.

It is also important to note that nutritionists advise to use fresh mulberry as it is, without mixing it with other products. Otherwise, unpleasant fermentation processes may begin in the stomach.In addition, the mulberry is forbidden to use for people who suffer from allergies and individual intolerance to these berries.

It is possible to make jam for the winter both from black or red, and from white mulberry. The recipes for cooking delicacies are almost the same. The only factor that needs to be considered is the sweetness of the berries. It is believed that white mulberry is sweeter than black or red, so when using berries of this type, use less sugar when making jam (the recommended ratio is 1: 3).

In order to cook the jam, you can take several types of these berries (and others) at once and mix them together.

Ingredients Required:

• berries - 2 kilograms;
• granulated sugar - 2 kilograms;
• vanilla - 1 sachet;
• lemon - 1 piece (or 1 teaspoon zest).

Before proceeding to the direct preparation of the dessert, it is necessary to prepare the berries - they must be carefully picked and cleaned, and then carefully washed and dried. Do not let the spoiled product get into the jam, and also do not forget to cut the stalk.

Helpful advice! If you want to keep the shape of the berries in the finished product, then use a slightly immature mulberry.

After the berries are prepared, they must be placed in a separate container and covered with sugar. Leave the mulberry in this position for 2–3 hours.

Then mulberry with juice and sugar, you need to warm up a bit (until sugar dissolves). Next, you need to cook the jam in three sets of ten minutes after boiling the mixture. It is important not to forget to clean the foam. Allow jams to cool between cycles.

After that, the finished delicacy should be distributed on the previously sterilized jars and roll up the lids. Turn the jars upside down, cover them with a blanket or other thick cloth and wait until the jars are cool. After cooling, they can be removed to any other place intended for storage (cellar, basement).

Thus, using only a few ingredients, at home you can prepare a tasty delicacy that will delight you, your household and guests for a long winter.

Mulberry jam can be used for many purposes, for example, to add it as a filling in sweet pastries.

If desired, you can add a little raspberry or blackberry to the jam. This diversifies the taste of the dessert and makes it more saturated.

See how to cook delicious mulberry jam in the next video.