White mulberry - a very promising and profitable fruit crop, bears fruit almost annually and abundantly. Its fruits are sweet, even sugary, sometimes slightly sour: they contain up to 11-12% sugars (mainly glucose and fructose), vitamins, pectin and tannins, iron; acidity is mostly low - 0.1-0.6% (apple and lemon predominate). Proteins and fats are also found in small amounts. Bees collect pollen from mulberries, as well as sweet juice from overripe "berries".
The latter are used by people for food in raw and processed form - they make jam, compotes, juices, syrups. Before processing or fresh consumption, the stalks are removed from the "berries".
Young mulberry leaves are also edible, in the East they are used as vegetables.
Here several recipes for processing the fruits of this interesting plant.
For 1 kg of fruit, take 1.5 kg of sugar and 2 glasses of water. Fruits are poured with hot sugar syrup, boiled for 5 minutes, cooled, boiled again for 10 minutes, cooled; after which it is boiled until tender. Before its end, add citric acid (1-2 g per 1 kg of fruit). Instead of acid (before cooking), you can add, in slices, sour apples, or berries, for example, red currants.
The fruits are placed in jars, in half-liter - 350, and in liter - 700 g, and poured with sugar syrup (300-400 g of sugar per 1 liter of water). Cover and sterilize. The first is 10 minutes and the second is 15 minutes.
Mulberry in syrup
The jar is 3/4 filled with fruits, after which it is covered with granulated sugar (preferably powder); sterilized and rolled up. Beckmes (fruit honey). Juice is squeezed out of the fruit, after which it is boiled over low heat until it thickens. The color of the resulting product is dark red.
Decoction of leaves, bark of roots and shoots of mulberry
Oriental medicine uses this decoction for diabetes mellitus, dropsy, kidney hyperfunction, cardiovascular diseases, hypertension, bronchitis, bronchial asthma, as an antipyretic.
The fruits are used for metabolic disorders in the body, they are shown for obesity, loss of strength, and are used as a mild laxative; syrup from them is a good diaphoretic. And the infusion and juice diluted with water are used as a gargle for stomatitis and sore throat.
candidate of agricultural sciences, dendrologist
Compote taste will become truly excellent if, along with mulberries, add red currant fruits.
The fruits are driedspreading in a thin layer in a dark, dry and ventilated area. After drying, the fruits are stored in paper bags. Dry mulberries produce an excellent flour, which is added when baking cakes, pastries, cookies and gingerbread.
An amazingly tasty dish of local southern cuisine - backmes, which is prepared by squeezing and simmering mulberry juice. The result is a sweet, thick mass that resembles molasses in consistency. It is poured into sterilized jars and sealed to feast on in the winter. The mass that remains from the juice extraction is also used - it is used for adding to the dough or filling.
Mulberry tinctures: popular recipes
- Medicinal tinctures
- First recipe
- Second recipe
- Third recipe
- Tinctures for you and your guests
- Classic tincture
- Popular mulberry tincture
- Tincture with vodka
- Gin tincture
- Mulberry moonshine
- Mulberry tincture contraindications
Emperor Peter the Great is remembered with a kind word, not only because he opened a window to Europe, but also because he brought a healthy and tasty berry to his homeland from the Middle East - mulberry. Since then, we have made jam, compotes, jams from it and, of course, make tinctures. Mulberry contains many vitamins and microelements, due to which it is used for the treatment and prevention of certain diseases. With its help, they eliminate heartburn, fight insomnia, nervous disorders, obesity, solve skin problems, and strengthen the immune system. We will share recipes for silkberry tinctures, which can be used not only for pleasure, but also for medicinal purposes.
Mulberry jam with star aniseMulberry jam with star anise
Many eaters do not particularly recognize mulberry berries, but remember, because it is healthy and if you flavor it a little, then your appetite will surely break out. As for the usefulness, it helps to reduce blood pressure and "increase stomach pains", and vitamins are jumping in pursuit,
- mulberry berries - 3 kilograms
- sugar - 1.2 grams
- water - 500 milliliters
- star anise - five stars, and for a subtle aroma, four are enough
- cinnamon - 2 sticks
- lemon juice - from one citrus.
According to the recipe, we prepare mulberry jam with star anise as follows:
1. Carefully sort out the dark mulberry berry, as ripe berries are very juicy and easily vulnerable.
2. Put cinnamon sticks and star anise stars in the prepared berries.
3. Then pour in the juice squeezed from the lemon, add sugar and leave the contents for 30 minutes.
4. Then pour in water and put on medium heat and cook for 20 minutes. Then leave it alone, and after one hour, continue the cooking process again for 20-25 minutes. In the process of cooking, remove the vanilla, and leave the star anise.
5. At the end, let the finished jam cool slightly, then transfer to sterile jars and roll up or twist. Turn over, insulate and leave to cool completely.
6. Store finished products in a cool place for no more than a year.
Mulberry moonshine "mulberry" - liquid silk!
Tutovka is the national drink of Karabakh, an original silk vodka with an unusual refined taste and, according to rumors, unique medicinal properties. Almost everyone who has tried a good mulberry drink puts this drink on a par with the best Armenian cognacs, or even higher. Today we will talk about “liquid Karabakh silk” and - naturally - we will learn how to make it on our own.
In the world community, the nickname "silk brandy" was assigned to the Greek Metaxa. But in fact, this title is much more worthy of Armenian mulberry vodka made from mulberry, which, in fact, is not "vodka" at all, but "brandy" - a fruit distillate. Traditionally, mulberry is made only from mulberries, with wild yeast, without water and sugar. But advanced moonshiners living in regions where mulberry grows a little, get excellent drinks in more economical ways, which we will talk about in detail in this article.
Mulberry recipes - garden and vegetable garden
Many people associate memories of a happy childhood with stained face and hands with unusual ink-colored berries - mulberry. Hardly anyone does not remember the blue-violet fruits and the consequences after eating them. Mulberry is an essential piece of summer, which is difficult to wash off, but just as difficult to refuse. After all, the sweet taste and aroma of silk berries are so pleasant and unusual. It is a pity that you can feast on them only for a limited period of time, since the mulberry ripens quickly and crumbles just as quickly.
To prolong the pleasure, treat yourself to mulberries all year round, preserve them for a long time - you need to make an amazing mulberry jam or syrup. And then you can get a wonderful sweet dish, irreplaceable filling for pies, etc. By the way, scientists note the extremely nutritious and beneficial properties of mulberries (even in the form of jam).
Useful advice - how to conveniently pick mulberries. After all, they are small, easily wrinkled and deteriorate. Therefore, you need to remember the "old-fashioned" method: a large oilcloth was grown under a tree, shake the branches and pick the cleanest and ripe berries from the oilcloth. In principle, any variety of mulberry jam is suitable for harvesting for the winter, but, of course, it is better to select only a few types: sweet and sour red or cherry color “Hartroot”, ripening in August, white with juicy and tender pulp, or pink semi-wild ... The harvested mulberry crop is additionally sorted out and, if the tails of the berries are too hard, then they are cut off with scissors. This is painstaking work, but the jam will be tastier.
The recipe “Mulberry. Jam "in ordinary cooking utensils: an enamel bowl or saucepan, a stainless or copper volumetric bowl. For packaging jam, sterilized glass jars of small volume should be prepared. They must be dry. The closure caps are also sterilized or boiled.
Recipe number 1
For the first recipe, mulberries are carefully (so as not to "injure" them) washed in a colander or sieve and left to drain. Then they are transferred to a saucepan or cooking bowl and sprinkled with sugar in layers. So they are kept for about 4-6 hours (depending on the variety), during this period the berries should release juice. The dishes with mulberries are placed on the stove on the lowest heat and kept on it until the sugar grains are completely dissolved, periodically gently stirring and removing the foam with a slotted spoon during the entire cooking process. After the pan is removed from heat for 30 minutes. A pinch of citric acid is added and the boiling procedure is repeated, but over a higher heat. Ready jam is poured into jars and rolled up.
For recipe number 1 you will need: 1 kg of mulberries, 1.5 kg of sugar and 2-3 g of citric acid.
Recipe number 2
For the second recipe, take a white or pink mulberry and at the same time is sweeter. Therefore, the amount of consumed sugar is reduced. First, the syrup is prepared, and the berries are poured with it, after which it is kept for 3-4 hours. So that the berries remain intact and do not creep, after settling, they are separated from the syrup using a sieve. The drained syrup is boiled down separately. And again, after boiling, it is poured into the mulberry, citric acid is added, and together the ingredients are brought to readiness. To increase their shelf life, rolled up jars of jam should be wrapped in a towel and left to cool in a warm place.
Ingredients for recipe # 2: 1 kg mulberries, 1.2 kg sugar and a pinch (2 g) citric acid.
Winter mulberry blanks can not be boiled, but simply pasteurized. For this, jars filled with berries are kept at a temperature of 90-950C for about 10-15 minutes. Then the recipe "How to cook mulberry jam" will stand for 10-12 months, and sometimes up to one and a half years.