Mulberry recipes. Mulberries pureed with sugar for the winter What to do with mulberries

Mulberry (or mulberry) has a rich vitamin and mineral composition, so many housewives prefer not only to feast on fresh berries, but also to store them for future use. Mulberries for the winter can be prepared in various ways: they can be dried, frozen, or made into compote, preserves or jam. Each method has its own specifics, but there are some general rules.

Cooking features

Preparing berries for the winter is a troublesome, but not difficult task. The time spent on this pays off handsomely: healthy treats are especially valuable in the cold season, when the body experiences an increased need for vitamins. Even an inexperienced housewife can make preparations for the winter from mulberries; you just need to know a few subtleties.

• Ripe mulberries are used for preparations. Their color may depend on the mulberry variety. You should not remove ripe fruits from the branches by hand, leaving unripe ones to ripen further. There is an easier way to harvest the mulberry tree. Cellophane or oilcloth is spread under it, and then the branches of the plant are tapped. Ripe berries fall off on their own, while unripe ones remain to ripen. All you have to do is sort out the berries and rid them of debris.
• Before preparing jam, compote and other canned goods from mulberry fruits, the berries must be washed and dried. Wash them in the shower or by dipping them in a sieve in a container of clean water so that the fruits remain intact. Afterwards they are scattered on paper or fabric and left to dry. Dirty and wet berries are not used for winter preparations.
• Aluminum utensils are not suitable for preparing mulberry canned food. This material reacts with acids, resulting in the formation of harmful substances. It is better to use enameled containers or made of stainless steel.
• Mulberries contain little pectin. To make preserves and jams from it thicker, it is recommended to add berries or fruits that contain a lot of this substance. Most often it is supplemented with cherries, apples, and strawberries. These same ingredients are often included in mulberry compote.
• Containers in which mulberry preparations are closed for the winter must be not only clean, but sterilized and dry. The same applies to lids.

The shelf life of mulberry preparations depends on the recipes according to which they are made. Storage conditions may also vary.

Mulberries, dried for the winter

• mulberry fruits - how many collected.

Cooking method:

• Sort the berries, rinse, dry, scatter on a towel.
• Place clean paper on trays, trays or baking sheets, pour mulberries onto it, spreading in a thin layer.
• Cover with gauze to protect against insects.
• Take it outside and place it in a warm, sunny place. Move indoors at night.
• Take the berries out into the fresh air to dry every day for two weeks. It doesn’t hurt to stir the berries periodically. In cloudy weather, the berries are dried indoors, but then it may take a little longer.
• Place the berries on a baking sheet and place in the oven.
• Turn on the oven, setting the temperature to minimum. It is better to keep the oven slightly open, remembering to protect the stove taps from the hot air escaping from the oven.
• Dry the berries in the oven for 40–60 minutes. During this time they need to be mixed 2-3 times.
• Place the dried berries into clean and dry jars or similar containers. It is important that they close tightly.

Dried mulberries can be stored at room temperature. To protect it from bugs, it is often placed in the refrigerator, although this is not necessary. Dried mulberries do not spoil for 2 years.
If you have an electric dryer, then you will be able to prepare mulberry berries for the winter faster. Mulberries should be dried at a temperature of 40 degrees for 24 hours, stirring them periodically.

You can dry not only the fruits, but also the mulberry leaves for the winter. The technology is the same, but it will take 4–5 times less time.

Frozen mulberries for the winter (no sugar)

• mulberries - any quantity.

Cooking method:

• Sort the berries and rinse. Place them on a towel to absorb excess moisture.
• When the berries are dry, pour them onto a tray in a layer of 2–3 cm.
• Place in the freezer. Turn on fast freeze mode. You can freeze without this function, but it will take more time.
• After 1 hour with quick freezing or after 4 hours without using this function, remove the berries from the freezer and distribute them into small but dense plastic bags.
• Squeeze out excess air from the bags, seal them tightly and place them in the freezer operating normally.

Mulberries frozen in this way will not spoil during the year when stored in the freezer. If you need to increase the shelf life of berries, you can freeze them with sugar.

Mulberries frozen for the winter with sugar

Composition (per 1.5 kg):

• mulberry – 1.5 kg;
• sugar – 150 g.

Cooking method:

• Wash and dry the mulberries.
• Distribute into clean, dry containers.
• Add sugar.
• Cover the containers with a lid. Shake vigorously several times to distribute the sugar evenly, covering all the berries.
• Place the containers in the freezer.

Mulberries frozen with sugar in the freezer remain shelf-life for 2 years.

Mulberry compote for the winter

Composition (per 3 l):

• mulberry – 0.6 kg;
• sugar – 0.4 kg;
• citric acid – 4 g;
• water - how much will go in.

Cooking method:

• Sort through, rinse the berries, let them dry.
• Prepare a three-liter jar by washing it with baking soda and sterilizing it.
• Pour the mulberries into the jar (it will take about a third of the jar, maybe a little less).
• Boil water, pour boiling water over the berries. Cover the jar with a lid and leave for 15 minutes.
• Pour the liquid from the jar into a saucepan, add sugar to it.
• Heat over low heat until boiling, cook for 5 minutes, stirring.
• Add citric acid and stir.
• Pour the syrup into a jar of mulberries and seal it with a metal lid.
• Turn the jar over, cover with a blanket, and leave to cool as is.

After cooling, the jar of compote can be put away in the pantry: the mulberry drink stands well at room temperature.

Mulberry jam

Composition (for 1.25–1.5 l):

• mulberry – 1 kg;
• lemon – 0.5 pcs.;
• sugar – 1 kg.

Cooking method:

• After sorting, washing and drying the mulberries, pour them into an enamel basin, cover with sugar, and cover with gauze.
• After 3-4 hours, stir the berries. Place the bowl with it on low heat.
• Bring to a boil. Cook, stirring and skimming, for 30–60 minutes until desired thickness is achieved. 10 minutes before readiness, add the juice squeezed from half a lemon.
• Place the jam in sterilized jars and seal.

Mulberry jam should be stored in a cool place, protected from light. Its shelf life is 12 months.

Mulberry jam with pectin

Composition (per 0.65–0.75 l):

• mulberry – 1 kg;
• sugar – 0.3 kg;
• lemon juice – 50 ml;
• pectin – 10 g.

Cooking method:

• Sort the berries, cut off the tails. Wash and let dry.
• Grind the berries using a meat grinder or blender, place the resulting mass in an enamel container.
• Add lemon juice and half the sugar specified in the recipe.
• Place over low heat and cook, skimming, until the sugar dissolves.
• Mix the remaining sugar with pectin. Add sugar in parts, stirring the berry mixture well each time.
• Cook the jam, stirring occasionally, for 10 minutes or more until it thickens.
• Fill sterilized jars with jam and seal them.

After the jam has cooled, put it in the refrigerator - this mulberry preparation must be kept cold, otherwise it will quickly spoil, because little sugar was used to prepare it.

Mulberry preparations for the winter can be very different. Jam and jam can be served separately, spread on sandwiches, or used to make sweet pastries. Dried berries can be put into tea or used to make compotes if the canned drink comes to an end. Frozen mulberries are used in the same way as fresh ones; they can be used for preparing a variety of dishes or eaten separately. It should be defrosted without exposing it to sudden temperature changes.

Benefits of mulberry

Mulberry is a deciduous tree with edible fruits, consisting of drupes and slightly reminiscent in appearance of elongated raspberries. It is also called mulberry tree. All parts of the plant - bark, roots, buds, leaves, berries - are medicinal and are used in folk medicine. Black and white varieties of mulberry are considered especially valuable. To prepare medicinal drinks and other medicines, various parts of the plant are taken both fresh and prepared for future use. When collecting raw materials yourself, please note that: buds and bark of the mulberry tree are harvested in the spring, branches and berries - in July and August, roots - in the fall. Also remember about shelf life: buds can be stored for 1 year, berries and leaves - 1.5-2 years, and bark - 2-3 years.
Mulberry fruits are rich in: carotene, rutin, pectin, vitamins C, B1, B2, PP, iron and potassium salts, resins and sugars. Berries, their juice and infusion are recommended for: diseases of the cardiovascular system, intestinal disorders, stomach and duodenal ulcers, hepatitis, chronic gastritis and pancreatitis, anemia, cough, colds and obesity.

Besides:
- juice of fresh mulberry leaves helps with toothache;
- an aqueous infusion of leaves has antipyretic properties and is recommended for colds;
- an aqueous decoction of the bark and roots of the mulberry tree is used for hypertension, bronchitis and bronchial asthma, cough, epilepsy, and also as a diuretic;
- bark infusions help with kidney diseases;
- ripe mulberries are recommended as a diaphoretic and diuretic;
- unripe fruits help against loose stools, having astringent properties;
- overripe berries, on the contrary, relieve constipation, having a laxative effect;

- fresh white mulberries are recommended for stomach and duodenal ulcers;
- fruit juice evaporated to a syrup helps against urticaria, anemia, uterine bleeding, cardiovascular diseases and scarlet fever;
- mulberry fruits are recommended to be consumed by women (and men) over 45 years of age to prevent age-related menopausal changes, as well as by older people from constipation.
Attention! People suffering from hypertension and diabetes should not eat a lot of sweet mulberries. Anyone taking medications based on this plant should not drink tea immediately after drinking mulberry, as it will neutralize many of the beneficial properties. It is also highly recommended not to drink mulberry fruits with water - this can lead to stomach upset.

Mulberry recipes

Mulberry juice is prepared in any usual way and is usually diluted with water in a ratio of 1:2 (1 part juice and 2 parts water).
General recipe for water infusion of mulberry fruits:
- 1 tbsp. boiling water;
- 2 tbsp. chopped fresh or dried mulberries.
Pour boiling water over the mulberries and leave to steep for 4 hours. Then strain the drink and take 1/4-1/3 cup 3-4 times a day before meals for the above diseases.

White mulberry bark decoction:
- 200 ml boiling water;
- 10 g mulberry bark.
Pour boiling water over the bark, let it brew and use it for coughs (the recipe specifies a single dose per dose).
Mulberry juice for diarrhea and as a cough suppressant for pneumonia:
- 2 parts water;
- 1 part mulberry juice.
Dilute the berry juice with water and drink 1/3 cup before meals 3-4 times a day.

Infusion of mulberry leaves on temperature:
- 1 tbsp. boiling water;
- 1 tbsp. mulberry leaves.
Pour boiling water over the leaves, let it brew, then strain. It is recommended to drink one glass per day.
Mulberry juice for loss of strength:
- 300 ml of a mixture of black and white mulberry juices;
- 1 tbsp. honey.
Mix equal parts of black and white mulberry juice and drink 300 ml, adding a spoonful of honey, three times a day 20 minutes before meals.

Mulberry tea for hypertension:
- 1 part dried mulberries;
- 1 part dried peppermint leaves.
Mix the indicated ingredients in equal quantities. To prepare tea, pour 1 tablespoon of the mixture with a glass of boiling water and let the drink brew. Drink the prepared tea 2-3 times a day (a glass).
White mulberry fruits for impotence:
- 1 kg of white mulberry fruits;
- 250 g of light fresh honey.
Grind honey with mulberries and take 1 teaspoon of the resulting mixture three times a day. Store the finished medicine in the refrigerator.

Decoction of leaves for diabetes:
- 1 tbsp. hot water (+ water to increase volume);
- 1 tbsp. mulberry leaves.
Pour hot water over the leaves and boil in a water bath for 10-15 minutes. Then cool the resulting broth, strain it and add water until the original volume is obtained. Drink the finished medicine 3-4 times a day before meals, 1/4-1/3 cup.
Stay healthy!

Mulberries are certainly tasty fresh, but it can be difficult to deal with excess harvest within a couple of days, which is why the berry can be prepared for future use, or can be used as an ingredient in your favorite sweets. We decided to discuss some ideas of what can be prepared from mulberries further.

Ingredients:

• heavy cream - 480 ml;
• granulated sugar - 160 g;
• egg yolks - 6 pcs.;
• mulberry - 2 1/2 tbsp.;
• - 15 ml.

Preparation

Using a blender, beat the berries with 4 tablespoons of sugar and vinegar. Add a pinch of sea salt to the berry puree. Combine the remaining sugar with cream in a saucepan and cook for 5 minutes on low heat. Beat the egg yolks and pour the hot cream and sugar over them, whisking continuously with a mixer. Pour the cream and egg mixture back into the saucepan, place on the heat and allow to thicken. Cool the creamy mass to room temperature, and then mix with berry puree. Pour the ice cream into any form and place it in the freezer. After half an hour, beat the ice cream with a mixer, return it to the freezer and repeat the procedure 5 more times after a similar period of time.

How to make mulberry jam?

Jam and mulberry jam can be called one of the most popular berry preparations for the cold season. Having a portion of berries on hand can be turned into thick and sweet jam in just half an hour.

Ingredients:

• mulberries - 2 tbsp.;
• granulated sugar - 135 g;
• balsamic vinegar - 45 ml;
• juice of 2 lemons;
• sprig of rosemary;
• a pinch of nutmeg.

Preparation

Pour sugar over the berries and place over medium heat for 15 minutes. During this time, the mulberry will have time to release juice and the sugar will completely dissolve. Add the resulting berry puree and syrup with vinegar, rosemary, nutmeg and boil for the same period of time. After the allotted 15 minutes, mix the jam with lemon juice and cool. Place the delicacy in clean jars for storage. Mulberry preparations can also be prepared for the winter by pouring the still hot jam into sterile jars and rolling them up.

How to make wine from mulberries?

Ingredients:

• mulberry - 1.8 kg;
• granulated sugar - 470 g;
• citric acid - 10 g.

Preparation

Pour the berries, sugar and citric acid into a glass container with a narrow neck and fill with five liters of water. We put a glove on the neck of the container and leave the wine to ferment in a warm place until the glove falls off, which indicates the end of the fermentation process.

Carefully pour the finished wine into a saucepan, cook to release all the gas, then cool and pour into jars.

Ingredients:

For the test:

• flour - 290 g;
• granulated sugar - 45 g;
• - 225 g;
• egg yolks - 2 pcs.

For filling:

• mulberry berries - 9 tbsp.;
• granulated sugar - 155 g;
• butter - 75 g;
• flour - 15 g;
• lime juice - 45 ml;
• a pinch of ground cardamom.

Preparation

Using a fork, mash the ice-cold butter with the sugar and flour. Add the egg yolks to the resulting crumbs, quickly mix, form the dough into a ball and leave in the freezer for an hour.

Cover the mulberries with sugar, add sugar, cardamom and butter to the berries, then put on fire and simmer for 25 minutes. Finally, add flour, add lime juice and let the filling cool.

Roll out 2/3 of the dough and place it on the bottom and sides of the chosen form. Leave the base in the freezer for another 20 minutes, then fill with the berry filling. Roll out the remaining dough, cut into strips and place them crosswise on top of the mulberry filling. Cook the pie in an oven preheated to 180 degrees for 35 minutes.

Evgeny Shumarin

Reading time: 8 minutes

A A

Mulberry (mulberry) is a tree with white, red or black fruits that look like elongated blackberries or raspberries. Mulberries are found in different parts of the world. It grows in Africa and the Caucasus, Asia and Central Europe. The tree is the longest-lived among plants. Some specimens are up to 500 years old.

Mulberry varieties

It is believed that there are about 150 species of mulberry growing worldwide. But only 17 of them are officially recognized. The fruits of two types of plants are eaten. Let's look at them in more detail:

1. Black mulberry - mulberry, naturally distributed in South-West Asia. The tree, covered with red-brown bark, bears almost black fruits. This type of mulberry does not tolerate frost, therefore it is cultivated only in the southern regions.

Among the varieties black mulberry Particularly popular is Shelly No. 150, bred by Poltava breeder L.I. Prokazin. The trees of this variety grow very large, up to 5.5 cm long, sweet berries.

1. White mulberry - mulberry, common in East Asia. wild white mulberry In terms of taste, it is in many ways inferior to its black relative. The Chinese grew it for its leaves, which the silkworm feeds on. In the 17th century, when Russian craftsmen learned the secret of making natural silk, they tried to grow mulberries in Moscow. But she did not tolerate the frost well. Thanks to the efforts of breeders who created frost-resistant varieties, mulberries are successfully grown in the Central and Southern regions of our country. Let's name the most common ones white mulberry varieties:
2. Dark-skinned girl – a medium-ripening variety. It bears large fruits, almost black in color, with a sweet and sour taste. The main advantage of the variety is its high cold resistance. Smuglyanka can withstand frosts up to 30 degrees.
3. White honey - a tree with very sweet white fruits, which, due to their delicate structure, are completely unsuitable for transportation over long distances.
4. Black Baroness - mulberry with sweet black fruits reaching a length of 3.5 cm. The variety tolerates frost well and is suitable for growing in the Central regions.

Nutritional value, calorie content and composition of mulberries

Depending on the amount of sugar in the fruit, the calorie content of 100 g of mulberry ranges from 43 to 51 kcal. The energy value of a glass of berries is 98 kcal.

The fruits of the plant are almost 88% water and contain virtually no fat. For this reason, mulberry can be recommended for dietary nutrition.

Nutritional value of 100 g mulberries:

• 10-12 g carbohydrates;
• 0.7-1.5 g of proteins;
• 0.4 g fat.

Composition of mulberries (per 100 g):

Vitamins:

• 10 mg vitamin C (ascorbic acid);
• 0.9 mg vitamin PP (nicotinic acid);
• 0.02 mg vitamin B1 (thiamine);
• 0.6 mg vitamin B3 (niacin);
• 6 mcg vitamin B9 (folacin);
• 7.8 mcg vitamin K;
• 0.1 mg vitamin B2 (riboflavin);
• 0.05 mg vitamin B6 (pyridoxine)
• 3.3 mcg vitamin A (retinol)
• 0.02 mg beta-carotene.

Minerals:

• 39 mg calcium;
• 194 mg potassium;
• 38 mg phosphorus;
• 10 mg sodium;
• 1.8 mg iron;
• 0.12 mg zinc;
• 18 mg magnesium.

The benefits and harms of mulberries

Useful properties of mulberry:

1. Mulberries are primarily known for their universal effect on intestinal function. Ripe berries will help get rid of constipation; slightly unripe berries, on the contrary, cope well with diarrhea.
2. Mulberry fruits are also indicated for people suffering from heartburn and gastritis.
3. Mulberry has a diuretic effect, so it is useful for kidney diseases accompanied by edema.
4. An infusion of dried mulberries relieves nervous tension, normalizes sleep and relieves depression.
5. Juice and infusion from dried mulberries alleviate the condition of a number of cardiovascular diseases, for example: tachycardia, coronary artery disease, dystrophy of the heart muscle.
6. Tea made from dried fruits is good to drink for colds, as it causes increased sweating. However, this infusion is not compatible with regular tea. The latter neutralizes the effect of mulberry.
7. An infusion of dried mulberry fruits is used to gargle the throat and mouth for sore throat and stomatitis.
8. Mulberry juice and syrup effectively reduce blood pressure.

What harm can mulberries cause to the body?

1. Mulberries should not be consumed in large quantities by people prone to stomach upset.
2. Hypertensive patients should eat mulberry berries with caution.
3. Mulberry fruits (especially black ones) can cause an allergic reaction.

Mulberry in the diet of pregnant and lactating women, children, diabetics and athletes

Pregnant women During the season, it is recommended to eat 200-300 g of mulberries per day. Thanks to riboflavin, mulberries have a beneficial effect on fetal development. In addition, they regulate intestinal function and help get rid of edema.

Nursing mothers may also include mulberries in their diet. The iron contained in mulberries prevents anemia in both mother and baby, and phosphorus strengthens the nervous system and bone tissue.

Mulberry is useful and children . It will supply the growing body with vitamins and minerals and increase the level of hemoglobin in the blood. It should be remembered that it is better to give white mulberries to children, especially small ones, as black ones can cause an allergic reaction.

Mulberry is shown and people suffering from type 2 diabetes mellitus . Thanks to riboflavin present in the plant, it is able to lower blood sugar levels. In this case, you can use not only mulberry fruits and juice, but also flowers, buds, leaves, bark and roots.

Mulberries will not be superfluous in the diet either. athletes . It will relieve tension and have a beneficial effect on the functioning of internal organs, especially the cardiovascular system.

How to select, collect and store mulberries?

What dishes can be prepared with mulberries?

Mulberry in dietary nutrition

Mulberry is one of the berries that is used in dietary nutrition due not only to its low calorie content, but also to its ability to regulate metabolism. During the season, you can try following a mulberry diet for 3 days. Although this diet is not strict, it will allow you to lose up to 2 kilograms of excess weight.

• Breakfast: boiled chicken breast, veal or lean pork (150-200 g); mulberries (50 g).
• Dinner: 2-3 boiled eggs; mulberries (50 g).
• Afternoon snack: mulberry (100 g).
• Dinner: kefir (0.5 l).

At the end of the diet, you can switch to a regular diet, and use mulberries (fresh or dried) as a snack or replace one of your meals with it.

Mulberries are not only very tasty, but also contain a lot of useful substances. If the harvest is good and there is enough jam for two winters ahead, I suggest making mulberry liqueur according to proven recipes. The result will be an aromatic alcoholic drink of rich black color with a slightly tart aftertaste. We will consider two methods of preparation: with vodka and without (by fermentation).

Pay special attention to the quality of the berries; they should be ripe and juicy. Even one slightly rotten, spoiled or moldy mulberry should not get into the drink, otherwise the finished liqueur will have an unpleasant bitter aftertaste.

Mulberry liqueurs with vodka

Easy to prepare, strong option. Store-bought vodka (optimally), diluted alcohol, well-purified moonshine (distillate) or cognac are suitable as an alcoholic base. In the latter case, light tannic notes will appear.

Ingredients:

• vodka (moonshine, alcohol 40-45%, cognac) – 200 ml;
• water – 100 ml;
• black mulberry berries – 1 cup;
• sugar – 1 glass.

Recipe

1. Rinse the collected berries in running water and mash with a wooden mallet. This is done so that the mulberries release juice. After an hour, the mixture can be transferred to a glass jar for infusion.

2. Prepare syrup from 100 ml of water and 1 cup of sugar: bring the mixture to a boil in a saucepan, boil for 4-5 minutes, skimming off the white foam, then cool to room temperature.

3. Add cold sugar syrup to a jar with crushed mulberries, and pour 200 ml of vodka into it.

4. Stir, cover and place in a dark place (can be covered) at room temperature for 14 days. Shake the jar vigorously once a day.

5. Strain the infusion through a double layer of gauze, squeeze out the cake well. Filter the liquid part through cotton wool or a coffee filter to remove turbidity.

6. Pour the finished mulberry liqueur into glass bottles and seal tightly.

Mulberry liqueur without vodka

According to the preparation method and taste, it resembles sweet wine.

Attention! Before adding raw materials, the container must be sterilized with boiling water and wiped dry. You cannot use rotten or moldy mulberries, otherwise the entire batch of liqueur will be contaminated with mold.

Ingredients:

• mulberries (mulberries) – 2 kg;
• sugar – 700 grams.

Recipe

1. Place the berries in a jar, add sugar, shake well several times.

2. Bandage the neck of the jar with gauze and transfer to a dark place with a temperature of 18-25°C.

3. After 2-3 days, when it becomes clear that the liqueur has fermented (foam and hissing will appear), remove the gauze and install a water seal on the neck or a medical glove with a hole in one of the fingers (pierce it with a needle).

4. After 25-40 days, fermentation will stop (the water seal will stop gurgling or the glove will deflate). Filter homemade mulberry liqueur through several layers of gauze and cotton wool, then pour into bottles for storage and transfer to the basement (refrigerator) for aging. After 2-3 months, the taste of the drink will improve significantly.