Mulberry is familiar to many as a mulberry tree or mulberry tree. This plant is found in places with a warm temperate climate, for example in Asia or in the southern regions of Russia.

Mulberries are a bit like blackberries. Its fruit, consisting of many drupes, is usually dark purple and red. These berries are tasty and fragrant. White mulberry is also cultivated, although its taste is less expressive.

Mulberries are rarely found on the market, because these berries do not tolerate transportation well, they are very wrinkled and lose their presentation.

But where there is a lot of mulberry, the housewives do not miss the opportunity and prepare it for future use in the form of compotes and jams. Moreover, it is not difficult to cook mulberry jam.

Mulberry jam: the subtleties of cooking

• Mulberry trees are not too tall, but their growth still causes inconvenience to harvesters of this berry. To easily harvest mulberries, you need to spread a tarpaulin or oilcloth under the tree and shake it well. Ripe berries fall off, and green ones remain hanging on the tree - to ripen. Do not worry if the berries are a little wrinkled. But in this case, you need to quickly decide on processing.
• Mulberries are washed in the same way as raspberries: put in small batches in a colander and immersed several times in cold water. You can also wash the berry under running water, but then the pressure should not be strong.
• Mulberries, unlike raspberries or blackberries, hardly part with the stem. Therefore, the remains of the branches are cut with scissors.
• When adding sugar, take into account the sweetness of the fruit. More sugar is put in sour berries, sweet mulberries require less sugar than the prescribed norm.

Mulberry jam: the first recipe

Ingredients:

• mulberry - 1 kg;
• sugar - 1.5 kg;
• citric acid - 2 g.

Cooking method

• Sort the mulberries, remove all spoiled and badly crushed berries. Cut off the stems with scissors.
• Rinse the mulberries in a large volume of cold water. Let the liquid drain.
• Put the fruits in portions in the cooking basin and sprinkle with sugar. Leave for 8 hours. During this time, the mulberry will give juice.
• Put the basin with the berry on a small fire and wait for the sugar to dissolve completely. During cooking, remove the abundant foam that appears. As soon as the jam boils, move it to the edge of the stove and let it cool slightly.
• Add to jam citric acid stir gently and bring back to a boil. Remove from stove.
• Cool the jam completely. Pack in clean dry jars. Close the mouth with parchment. If you decide to close the jam with airtight lids, then put it in sterile jars while hot. Seal immediately.

Mulberry jam: recipe two

Ingredients:

• mulberry - 1 kg;
• sugar - 1.3 kg;
• water - 400 ml.

Cooking method

• Prepare the berries: sort, cut off the tails, wash in cold water. Place on a sieve or cloth to remove excess moisture.
• Pour sugar into the cooking basin, pour water. Boil the syrup until the sugar is completely dissolved.
• Dip the berries in it. Stir by turning the pelvis from side to side. Bring to a boil over moderate heat.
• Set the bowl on the edge of the stove and let cool. Then bring back to a boil. Repeat the cooling process two more times.
• Cool the jam. Transfer cold to clean, dry jars. Close with parchment.

Mulberry jam: recipe three

Ingredients:

• mulberry - 1 kg;
• sugar - 1.3 kg;
• citric acid - to taste;
• water - 400 ml.

Cooking method

• Sort the mulberry, remove wrinkled or unripe berries. Trim the ponytails. Wash well in cold water.
• Pour sugar into the cooking basin, pour water. Boil the syrup.
• Dip the mulberry in it. Mix by shaking the basin. You do not need to stir with a spoon, otherwise the integrity of the berries will be violated. Bring to a boil over moderate heat. Set the pelvis aside and cool.
• Carefully pour the syrup into a separate thick-walled bowl and reduce slightly.
• Pour this syrup over the berries. Cook over low heat for five minutes from the moment of boiling.
• Pack in sterile dried and oven-heated jars. Roll up hermetically. Turn the jars over and cool in this position.

Mulberry jam: recipe four

Ingredients:

• mulberry - 1 kg;
• sugar - 1 kg.

Cooking method

• Select ripe berries for jam. Cut off the stems with scissors. Rinse in several waters. Let the liquid drain to get rid of excess moisture.
• Place the berries in a cooking basin, cover with sugar. Leave for a few hours for the mulberry to give juice.
• Put the basin on a small fire and wait until all the sugar has dissolved. Then increase the heat and bring the jam to a boil, while skimming off the foam. Boil for 5-10 minutes.
• Remove the jam from the stove for two hours.
• Put back on the fire and cook for 5 minutes. Again stand for two hours.
• Drain some of the syrup into a jar. It may come in handy for cooking fruit drinks or compote. And put the bowl with jam back on the stove and cook over low heat for 20 minutes.
• When hot, pour the jam into sterile jars and seal tightly. Turn the jars over and set aside.

Mulberry jam with caramel flavor

Ingredients:

• mulberry - 1 kg;
• sugar - 1 kg;
• water - 150 ml;
• citric acid - 5-7 g.

Cooking method

• Sort through the berries, removing the green and spoiled ones. Wash in cold water. Put on a sieve or a clean cloth to dry the berries.
• Pour sugar into the cooking basin, pour water. Stir and put on fire. After the sugar is completely dissolved and the syrup boils, cook for 15 minutes over moderate heat, removing the foam.
• Dip the mulberries in a slightly boiled syrup, bring to a boil. Cook on low heat for 20 minutes. At the end of cooking, add citric acid.
• While hot, pour the jam into sterile jars and seal immediately. Turn the jars over and cool in this position.

Mulberry jam with lemon

Ingredients:

• mulberry - 1 kg;
• sugar - 500-700 g;
• juice of half a lemon.

Cooking method

• Sort the mulberries, leaving only ripe, but unrumpled berries. Cut off the stems with scissors.
• Wash under running water. Leave on a sieve to drain liquid.
• Fold the mulberries in a cooking bowl, sprinkle with sugar and leave for 12 hours.
• Put the basin on the stove and heat over low heat to dissolve all the sugar. Bring to a boil, skimming off any foam that appears.
• Set the jam aside and let it brew for two hours.
• Add lemon juice, put on the stove. After boiling the syrup, cook over moderate heat for another 10 minutes.
• Arrange hot jam in sterile jars, seal tightly. Cool upside down.

Note to the owner

When processing dark mulberry, it is better to work with rubber gloves, since the juice of this berry is very eaten into the skin and it is difficult to wash it off. If you still get your hands dirty, you can rub them with white mulberry juice.

From white mulberry it also turns out very delicious jam. It is less acidic, so it takes less sugar. And the rest of the jam is prepared in the same way as from dark mulberry.

Preparation time: 35 minutes + time for the mulberry to release its juice

Output: 3 jars with a capacity of 250 ml.

Usually mulberry is eaten freshly picked, as it does not tolerate long-term storage and transportation. But if desired, it can be dried, frozen or used to make compotes and jams. The benefits of berries are high, mulberry contains a large amount of potassium. It is recommended for anemia and pain in the heart. Having cooked mulberry jam according to this recipe, beneficial features almost completely preserved. From mulberries, a thin, in consistency, jam is obtained, a rich dark purple color with a taste inherent in this berry. Inside the berries are small seeds, they give a special piquancy to the mulberry delicacy. The taste of jam is very rich, if desired, with the addition of this berry, you can cook assorted jam, but these are already other recipes. Ready jam can be used to make jellies, jelly, compotes and pastries.

How to make mulberry jam

Mulberry is a very delicate berry, you need to be careful with it. When cooking, remove the white tablecloths so as not to stain the table. Avoid contact with mulberries or use gloves. Berries can ruin your manicure and stain your hands. First of all, you need to weigh the right amount of mulberry, sort it out and rinse it. If desired, you can remove the ponytails, we do not do this very laboriously. Believe me, ponytails do not affect the taste.

Drain the water and cover the mulberries with a norm of sugar, gently mix the berries with a wooden spatula and let them juice. How long it takes depends on the type of mulberry. Do not speed up this process. Give the mulberries a few hours so that the whole berries are preserved in the jam. Usually the berries release juice after 4-5 hours.

As soon as the mulberry starts up the juice well, you need to put the jam on medium fire. As soon as signs of boiling appear in the dishes, it is necessary to reduce the heat. Boil for another 5 minutes. Then pour the mulberry jam into sterilized jars and cork with lids. As you can see, the recipe for mulberry jam is not complicated, just follow the photo recommendations.

Silk jam is ready, bon appetit!

Incredibly tender and sweet mulberries are known to everyone. White, red, black, hybrids different varieties- it grows a lot in our latitudes. Outwardly, it is slightly similar to, but only the taste is completely different. Yes, it grows on trees. And its juice is difficult to wash off the hands. Few people in childhood did not regale on these berries directly from the tree!

Origin

She came to us in the era of the late Middle Ages from Central Asia, and there - from Africa. It also grows in North America, and in China it has been known since the third millennium BC. Then it was grown as a source of vitamins, and in addition, it was possible to make a very resistant paint for fabrics from berries. They also learned how to make silk, the secret of production was carefully guarded, it was forbidden to export the silkworm on pain of death, and only an accident betrayed it.

Black, red and white mulberry came to Europe from different places, but they took root well here. Botanists have even bred different varieties of mulberries of each color and their hybrids.

Mulberry is also called the mulberry tree. Silkworm larvae feed on its leaves. From them, then, a thread is mined for the production of silk fabrics - hence the name of the insect. For larvae on farms, leaves are specially collected. Each of them needs more than 10 kg per day.

Each finished silkworm cocoon contains about 1 km of thread.

Mulberry berries are very soft and tender, it is quite laborious to collect them. It is much easier to spread an oilcloth under a tree and chicken them out on it. Then the berries fall the most ripe and intact.

Beneficial features

Mulberry - useful berry, which must be in the human diet. What is unusual about her?

• It is an excellent antioxidant - it intensively removes toxins, regulates hemoglobin, and improves immunity. It has many vitamins, and in terms of the amount of vitamin C, it is confidently ahead of citrus fruits. In addition, it has a complex of vitamins of group B and such necessary during pregnancy as E and K.
• It contains a large amount of potassium. This microelement is urgently needed for people with cardiological problems. With shortness of breath, heart disease, threat or after a heart attack, it is recommended to use products with large quantity potassium and mulberry are indispensable in this regard.
• It improves the functioning of the kidneys, helps to remove edema of various origins, and regulates blood pressure.
• She has diuretic properties and she perfectly drives bile.
• Dried mulberry is necessary for diabetics - it significantly lowers blood sugar levels.
• This is an anti-inflammatory plant.
• Fresh white mulberry juice is useful for colds, has an expectorant property, and helps to lower the temperature.
• Unripe black mulberries relieve heartburn, and overripe ones are an excellent natural laxative.
• Mulberry has a good effect on the functioning of the liver, helps with various hepatitis.
• This is a good wound healing agent - its juice promotes the rapid healing of fresh, shallow cuts.
• Mulberry is a lactogenic plant, very indicated for nursing mothers. And in any form - raw, boiled, juice, compote.
• It is quite hypoallergenic, it can be given to babies from six months.
• Mulberry is quite low-calorie - in 100 grams fresh berries contains (depending on the variety) from 40 to 50 kilocalories.

In folk medicine, its juice is also used as a remedy for lichen - damaged areas of the skin are plentifully lubricated with it.

And it is also a good mild sleeping pill, relieves stress, is shown to students during sessions and athletes during heavy physical exertion. And most importantly, it's just delicious! In a word - eat mulberries and be healthy.

But even such a wonderful berry may have its own contraindications. Even she can be harmful.

Harm

• If you use low-quality berries - sour, unripe or in in large numbers can lead to indigestion.
• Its juice does not combine well with the juice of other fruits - such a cocktail often causes fermentation in the stomach, so it is better to use it in its pure form. She is "friends" only with citrus juices - in combination with them there are no problems.
• It is better to use it on an empty stomach, at least an hour before meals, so that the mulberry does not mix with other products and there are no problems later.
• And, of course, if there is an individual intolerance to mulberries. To check if you are allergic to it, lubricate the skin on the wrist or bend of the elbow - if redness and inflammation appear in a few hours, mulberry is contraindicated for you.
• Mulberry has the ability to strongly absorb harmful emissions into the air. Therefore, you should not buy it from unverified sources. Berries could grow on a tree near the road or in other polluted places, absorb salts of heavy metals, "exhausts" of cars. Or even grow up near nuclear power plants. Buy them only from reliable suppliers, do not chase for cheapness, so that the useful berry does not become poisonous and does no harm instead of the expected benefit.

A feature of this berry is that it is very poorly preserved in fresh and deteriorates very quickly. It must be processed on the same day as it was collected, because even unripe and hard begins to rot. And one of the processing methods is jam.

You can cook mulberry jam for the winter in many ways, and it will always be tasty and healthy. Mulberry jam useful properties of fresh berries remain almost all. Vitamin C, which disappears during the heat treatment, can easily be replenished by adding fresh or lime.

If your child is heavily soiled with black mulberry, wipe the stains with white juice - they can be easily washed off. This applies to both skin and clothes.

Mulberry jam

Let's warn you right away - mulberry is very juicy berry, and when it is covered with sugar, a lot of juice is formed. It is recommended to drain half of this juice, otherwise the jam will turn out to be too liquid.

The jam itself is not like the others. It has a very special texture, a viscous syrup that gently envelops the berries. And this syrup itself is an extraordinary color with an amazing deep radiance.

Before cooking, the berries must be carefully prepared - select spoiled ones, cut off the stem from the rest. The berries themselves may be slightly unripe - so they better retain their shape when cooked.

To make mulberry jam at home, you can take any variety, and even different colors at the same time. All berries are cooked the same time, so there will be no difficulties.

It will take

• mulberry - 2 kg
• sugar - 2 kg
• vanilla - 1 sachet
• lemon peel- tea spoon

Vanilla and zest can be omitted - they are needed only for additional flavor.

If you cook white mulberries, take a little less sugar, as it is sweeter than black. Proportion - for 1 kg of berries 3 cups of sugar.

How to cook

The remaining syrup can be used to make jelly. Add another glass of sugar, boil for small fire about an hour - so that the syrup almost does not boil. It will then boil down, become quite thick.

There is also such a recipe for mulberry jam - it is more complex, but the result is more interesting.

The fact is that the mulberry itself is very sweet, and with the addition of sugar it becomes even more cloying. A lot of people might not like this sweet taste it’s better to “disguise” a little and shade with something else. And in this sense, the sour taste of lemon or lime will do just fine. The taste of jam will become more saturated, and it itself will become more beautiful. So try making mulberry jam with lemon.

So you need

• Mulberry - 1 kg
• Sugar - 1 kg
• Lemon or lime - 1-2 pcs.

Cooking order

1. Rinse and dry the berries, remove the stalks.
2. Lightly chop the berries with a blender.
3. Add sugar, put on medium heat for 10 minutes.
4. Wash and scald the lemon or lime, remove the skin from it. Cut it into small cubes, about 1 cm and put to the berries. These pieces will make original candied fruit. If you don’t like these, this skin can be put without cutting, and after a few minutes you can get it.
5. Boil for another five minutes, squeeze the lemon juice, bring to a boil and turn off. Lemon can also be cut into slices and put into jam. But then the lemon itself will "clog" the taste of the mulberry, so be careful.
6. When it cools down, roll it up in sterilized jars and preserve it in the usual way. This jam will turn out to be very tasty, with a pleasant lemon flavor and slight sourness. It will be almost the same consistency as jam, so it can be used as a filling for baking.

If you reduce the amount of sugar and add a little hot spices, you get the original seasoning for meat dishes.

Here is such an unusual, this simple-looking berry, familiar from childhood. So collect it, make jam, and let it bring you pleasure all year long!

Making homemade mulberry wine

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Mulberry. Delicate, melting berries filling the mouth with silky fragrant juice. You can enjoy them endlessly. But, unfortunately, nothing lasts forever under the moon. And the mulberry harvest season is coming to an end. If only fresh fruit could last forever. After all, it is impossible to eat the entire crop at once with all the desire. Jam from will help to remember the summer. On winter evenings, sometimes you want to sadly remember the sunny summer by opening the treasured jar.

silk jam

There is various recipes making mulberry (mulberry) jam. It is prepared in different ways:

• trying to keep the berries intact as much as possible;
• or by changing the seed to obtain jam or marmalade;
• assorted mulberry mix with other berries are cooked.

Preparing berries

Mandatory procedure when cooking any jam.

• The berries are sorted out, sorting out the garbage, and the stalks are removed.
• Wash, leave to drain water.
• Start making mulberry jam at home.

jam recipes

"Kilogram per kilogram"

This proportion is a kind of "golden section" in the art of jam making. Any hostess knows him. Little nuance: lemon juice or citric acid is added to mulberry jam so that it is not fresh.

• 1 kg of mulberry seedlings;
• 1 kg of sugar;
• 1/2 tsp citric acid or juice of one lemon.

First jam option

Mulberry seedlings are covered with sugar so that they give juice. This happens after about five hours. Can be left overnight.

Berries release juice

After the appearance of juice, the future jam is put on fire. Further:

• bring, stirring gently, to a boil;
• after boiling, reduce the heat and boil the jam for five minutes;
• set aside and let cool;
• then the cooled jam is boiled again for five minutes;
• cool again;
• squeeze juice from a lemon or add citric acid;
• boil again;
• pour into sterile jars and twist;
• let the jars cool. Wrapping is optional.

In the process of cooking, a total of three calls are obtained.

Second option

Another recipe for mulberry jam. They do everything the same, but the jam is boiled in one go for 30-40 minutes. Citric acid is added at the very end of cooking. Jam cooked in this way has a thicker and more viscous syrup.

jam cooking

Option three: jam or jam

Take the same components in the same quantities.

• 1 kg of mulberry seedlings,
• 1 kg of granulated sugar,
• Juice of one lemon or citric acid.

• the mulberry is kneaded, or interrupted with a blender;
• then spread in a bowl with a thick bottom;
• add sugar;
• boil, stirring for 40-45 minutes, removing the foam;
• jam should thicken;
• At the end of cooking add lemon juice or acid;
• poured into sterile jars and twisted.

Jam making

In the "golden" proportion for mulberry, a slight reduction in the amount of sugar is acceptable so that the jam is not sugary-fresh. For one kilogram of mulberry, you can take seven hundred grams of sugar.

"Cold" mulberry jam

• 1 kg of mulberry seedlings;
• 2 kg of sugar.
  

  Warning! This "jam" does not require cooking and sterilization.

• The berries are especially carefully sorted out, discarding dried and damaged ones. It is advisable not to wash them. Washed berries are laid out on a soft towel so that water is absorbed into it.
• Then the dried mulberry is crushed with a blender and mixed with sugar.
• Arranged in sterile jars.
• Close with paper, tying with a string, or with clean plastic lids.
• Put in a cool place.

You can not immediately lay out the grated berries in jars, but leave them for a day or two in a saucepan or cup. Stir the mixture periodically. With this method, "raw" jam does not delaminate.

Is it possible to make mulberry jam in a slow cooker?

Silk jam in a slow cooker

• They take mulberries and sugar in a "golden" ratio of 1:1;
• Lay in the multicooker bowl;
• set the "extinguishing" mode;
• Boil one hour.
• Ready-made mulberry jam, cooked in a slow cooker, is poured into jars and twisted.

Mixed berry jam

For assorted jams, sour berries are usually paired with mulberries to compensate for the fresh taste of mulberry jam. Combinations can be different. It all depends on the products available and the flight of fancy.

The main thing is to maintain the ratio of the total number of berries and sugar. In order not to get confused, it is better to stick to the time-tested “golden” ratio of 1:1. For example, half a kilogram of mulberry and other berries per kilogram of sugar. Or 700 g of mulberry, 300 g of other berries, 1 kg of sugar.

Usually mulberry jam is boiled with cherries (pitted) or currants. You can put raspberries, strawberries instead, or make a mix of three components. In conclusion, come up with a beautiful name for the jam and pass on the recipe for the signature dish from generation to generation.

Assorted are cooked in one of the ways described above. “Raw” jam is also prepared from a mixture of berries.

Here are more recipes for two-component jam.

Cherry jam

• 1 kg of mulberry;
• 300 g pitted cherries;
• 1 kg of sugar.

Sugar is poured onto the berries and left to let the juice go. Maybe overnight. Boil in one step, stirring and removing the foam.

Silk cherry jam

Cherry Silk Jam

For cherry and mulberry jam you need:

• 2 kg cherries;
• 2 kg of mulberry;
• 3 kg of sugar.

Grind the berries with a blender, add sugar and cook for 40 minutes. Then pour into clean jars and roll up the lids.

"Raw" mulberry-currant jam

And here is another recipe for mulberry jam:

• 1 glass of mulberry;
• 1 glass of red currant;
• 1.5 cups of sugar.

Prepared berries are interrupted with a blender and mixed with granulated sugar until it is completely dissolved.

Jam is laid out in sterile jars. Stored in the refrigerator.

Silky citrus jam

Mulberry goes well with citrus fruits.

Lemon Silk Jam

For mulberry jam with lemon you will need:

• 1 kg of mulberry;
• 2 lemons (or oranges);
• 1 kg of sugar.

• Prepared berries fall asleep with one fourth of the sugar and let the juice flow.
• Meanwhile, wash citrus fruits. To remove bitterness, they must first be boiled in water or frozen in the refrigerator. You can just pour boiling water for ten minutes.
• Then, after removing the seeds, the fruits are crushed with a blender (meat grinder) or finely chopped.
• The mulberry, which has started up the juice, is brought to a boil.
• After boiling for five minutes, add another ¼ of the sugar.
• After another five minutes of boiling, the next quarter of sugar and chopped citrus fruits (lemons or oranges).
• After the next 5-6 minutes, pour out the remaining sugar.
• let it simmer for another 5-7 minutes
• Pour into sterilized warm jars.
• Seal with lids.

Beneficial features

The beneficial properties of mulberry are widely known. Berries are rich in trace elements: calcium, magnesium, potassium, manganese, sodium, phosphorus, copper, zinc, iron. There are many vitamins in it: A, K, E, C, B-vitamins. The fruits contain anthocyanins.

Does mulberry jam prepared for the winter retain its beneficial properties?

Vitamin C and beta-kartin are the least resistant to high temperatures and are partially destroyed. When cooking jam, up to 80% of ascorbic acid is lost.

And vitamins PP, B1, B2, E are more heat-resistant. And although some of them are also lost during boiling, the bulk is preserved.

After cooking, fiber and pectins, fructose and glucose remain in the jam. Microelements and biologically active substances are not "digested" either.

The shelf life of mulberry, or mulberry, is very short. It is impossible to keep it fresh, except to freeze it? But, the freezer is not rubber, and mulberries can be stored in another way, for example, to make jam from it.

Any variety of mulberry is suitable for making jam. Black mulberry has a richer taste and color, while white mulberry is sweeter, although not very attractive in appearance.

Many are stopped by the complexity of processing mulberries, but all this is solvable.

Do I need to wash the mulberry?

If you collected it near the road, or from the ground, then yes, it must be washed. But is it worth eating mulberries at all, which has absorbed all the roadside dirt, dust and exhaust from cars?

Garden mulberries are harvested by gently shaking the berries onto a stretched blanket. They are clean, so why wet them once again?

Do I need to cut off the green "tails" of the mulberry?

If you have time and a lot of patience, then cut. If not, then you can cook with "tails". They do not affect the taste of the jam in any way.

Mulberry jam with cinnamon and citric acid

• 1 kg of mulberries;
• 0.5 kg of sugar;
• 0.5 tsp citric acid;
• 100 gr. water;
• Cinnamon, star anise, vanilla - optional.

Put the mulberries in a saucepan, add sugar, spices, citric acid and water there.

You can cook without water, then the jam turns out to be too dense and the berries lose their shape.

Put the pan on the fire and cook the jam for 15-20 minutes over very low heat. If you are too lazy to cut the ponytails, add another 15 minutes to cooking.

Arrange the boiling jam in sterile jars and roll them up with a seaming key.

Raw mulberry jam - recipe without cooking

For 1 kg of mulberry:

• 2 kg of sugar;
• 0.5 tsp citric acid.

Sort the mulberries and cut off the tails. Pour the mulberries into a deep bowl and sprinkle with sugar.

Separately, in a cup, dilute citric acid in hot boiled water. Do not pour a lot of water, it is only needed to make the acid melt faster.

Pour out lemon water to the mulberry and mix everything well. You can beat everything with an immersion blender, or just work with a spoon.

Fill the jars to the very top, close them with lids and refrigerate. Here it can stand up to 6 months, and retain its fresh taste.

When thinking about storing berries for the winter, you should also think about where you can store them, do you have appropriate place? Indeed, from temperature regime storage, and processing method, you need to calculate the amount of sugar that should be added to the jam.

The warmer the room, and the less heat treatment the more sugar you need.

If you make jam and you have a cellar, you can put half as much sugar as berries.

When stored at room temperature, you need to take sugar in a 1: 1 ratio.

To make jam without cooking, you need twice as much sugar as berries, but still, store it exclusively in the refrigerator.

Jam prepared in this way is perfect for cooking delicate desserts and drinks.

How to cook mulberry jam, look at the video: