The berries of mulberry, or mulberry, have a pleasant taste, a delicate aroma. The fruits are very healthy, contain vitamins A, B, C, iron, magnesium and potassium. They have a strengthening effect on the immune system. Their regular use helps in the fight against pathologies. But the mulberry season is fleeting. From the mulberry tree, you can make a blank for the winter in the form of a home-made tasty sweet compote with a rich pleasant flavor, which retains most of the healing properties and which will please the whole family.
Selection and preparation of ingredients
Mulberry fruits, depending on the variety, after ripening are white or black. For brewing compote, it is better to take dark berries, they have a more pronounced taste and smell, give the drink an intense shade.
Did you know? The life expectancy of the mulberry tree reaches 200 years. One large plant can produce 100 kg of fruit.
For preparation for the winter compote from mulberry take fresh fruits. If there is a need for transportation, lay them in a thin layer, since the berries are crushed under their own weight. First sorted out, removing sepals, leaves, twigs and other garbage. In small portions, put in a colander, wash, lowering it several times in running clean water, allow to dry well. When preparing compote-assorted, thoroughly rinse and dry the necessary berries or fruits. You can start canning.
Mulberry compote for the winter
There are different ways to make this drink. Some of the most popular are described below.
Silk compote
1 can for 3 l 50-60 minutes
Nutritional value per 100 g:
- Berries are placed in sterilized jars.
- Pour 2.5 liters of water into the container, bring to a boil. Gently pour the var into cans with berries, cover with a lid and leave for 15 minutes.
- Pour the liquid into the dishes, pour the sugar, place on the stove, heat until boiling and cook over low heat for 3 minutes.
- Pour contents into jars, close tightly, turn over and wrap until cool.
Video recipe
Important! Mulberry berries in large quantities should not be consumed by people with diabetes. There are also contraindications for hypertension.
Silk-strawberry compote
1 can of 3 l30 minutes
Nutritional value per 100 g:
- Place the raw materials in prepared containers.
- Pour water into a container, put on fire.
- Introduce, stirring, sugar, heat until boiling.
- Pour the hot syrup into a jar without adding 2-3 cm to the edge.
- Immerse the jar in a large bowl of boiling water. The water level should not be lower than the height of the middle of the can.
- Pasteurize for 20 minutes.
- Cork and allow to cool.
Did you know? Peter the Great brought mulberry to Russia. It was served fresh, dried, prepared drinks and preserves in the royal menu.
Cherry Silk Compote
1 can for 3 l20 minutes
Nutritional value per 100 g:
- Place the mulberry and cherry in a jar.
- Put sugar and citric acid on top.
- Boil the water.
- Pour the contents with a var.
- Cork tightly, turn over, wrap up and allow to cool.
Features of storage of blanks
Compote should be stored at a temperature not exceeding + 20 ° C. It is better to choose a dry place. A cellar or balcony with insulation is good.. If the compote contains berries with seeds, you can not store it for more than 1 year, since over time hydrocyanic acid is formed in it, which can cause harm to health. After uncorking, the cans should be stored for no more than 3 days, then a film forms on the surface of the liquid.
Important! If mold appears in the container with the workpiece or the lid is swollen, discard. To use such a product is hazardous to health.
Mulberry berries are rich in vitamins. Stewed fruit of the mulberry has pleasant taste and beneficial properties. Prepared in compliance with all the rules and proportions, this drink will delight you in the cold season.
