There mulberry jam, which to be precise is a 'jam' but everyone understands 'jam', is one of the most precious preparations in the field of preserves and surroundings. This is why it is not easy to find in stores, not like blackberry, blueberry or raspberry jam so to speak.
If the mulberry jam, or mulberry jam, it is so precious because the mulberry is an extraordinary plant and its fruits a real treasure. White, black or red, feed on mulberry blackberries when it is in season (the first in May and the very last in September) it is a cure-all against aging, cancer, cardiovascular disease, insomnia and much more. When it is not in season you can be satisfied with the jam, which is very good and preserves many of the active ingredients.
Mulberry jam: preparation
The procedure is the same as for 'normal' blackberry jam (bramble), just be careful to remove the stalks that tend to stick to the fruit on mulberry blackberries.
- white, black or red mulberry blackberries: let's make 1 kg and a half;
- brown sugar: 350 grams;
- 1 grated apple;
- 1 squeezed lemon.
First of all, the jars to be used are sterilized by boiling them upside down in a pot with a basket. Then they put the mulberry blackberries in a large saucepan, add the sugar, the grated apple, the squeezed lemon and let it boil until the marmalade does not make bubbles. It turns off, covers itself and lets it rest for a whole night. The next day the fire is rekindled, boiled for another half hour, skimming on the surface and the marmalade when it's still hot. Before filling them, the glass jars must be dried and soaked in hot water. By boiling them filled and capped for 10 minutes you will get the vacuum seal.