Mulberry jam

Mulberry Jam

You know how many times I have not tried to cook mulberry jam, it always turned out to be, some kind of tasteless, or even reminiscent of wine. And so I learned how to cook mulberry jam, so that it was perfect consistency and very tasty. Mulberry berries are saturated with sugar syrup, become more saturated, acquiring a pronounced taste.


  • Mulberry - 2 kilograms;
  • citric acid - 0.25 teaspoon.

For syrup:

  • Water - 0.8 liters;
  • sugar - 2.4 kilograms.

Step by step recipe for mulberry jam

  1. Sort ripe mulberries, remove tails, put in a colander, rinse with cold water and dry.
  2. Prepare syrup from water and sugar, boil.
  3. Pour the prepared berries with hot syrup, bring to a boil and cook over low heat for 5-8 minutes.
  4. Remove the dishes from the heat and leave for 5-7 hours.
  5. after exposure, boil the jam until tender.
  6. Before cooking, add citric acid.
  7. Put hot jam in dry warmed cans and roll up.

Mulberry jam for the winter - good and incredibly delicate taste in one spoon.

Delicious to you preparations, and bon appetit!

Add a comment