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Mulberry jam with citric acid

Delicious jam made from berries useful for the heart and kidneys! As a child, my friends and I loved to pick mulberries. We had a lot of these berries at our dacha, I helped my grandmother prepare mulberry jam, and I really liked it. Mulberry jam is sweet enough that you can drink tea with it without sugar.
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Mulberry jam with citric acid
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Composition / ingredients

servings:
Translation table of volumetric measures
Nutrients and energy value of the composition of the recipe
By weight of the composition:
Proteins 0 % 0 g
Fats 0 % 0 g
Carbohydrates 100 % 64 g
255 kcal
GI: 8 / 0 / 92

Step-by-step cooking

Cooking time: 2 h

  1. Step 1:

    Step 1.

    Ingredients.

  2. Step 2:

    Step 2.

    Mulberry tree.

  3. Step 3:

    Step 3.

    Pour water into sugar.

  4. Step 4:

    Step 4.

    Shuffle.

  5. Step 5:

    Step 5.

    Cook the syrup.

  6. Step 6:

    Step 6.

    Rinse the mulberry tree.

  7. Step 7:

    Step 7.

    Flip it into a colander.

  8. Step 8:

    Step 8.

    Transfer to the basin.

  9. Step 9:

    Step 9.

    Pour the syrup..

  10. Step 10:

    Step 10.

    Boil.

  12. Step 11:

    Step 11.

    Cool down.

  13. Step 12:

    Step 12.

    Boil again.

  14. Step 13:

    Step 13.

    Cool again.

  15. Step 14:

    Step 14.

    Boil for the 3rd time.

  16. Step 15:

    Step 15.

    Add lim.acid.

  17. Step 16:

    Step 16.

    Boil.

  18. Step 17:

    Step 17.

    Drop check.

  19. Step 18:

    Step 18.

    Pour into jars.

  20. Step 19:

    Step 19.

    Prepare the covers.

  21. Step 20:

    Step 20.

We wash the berries under the tap. After that, we prepare sugar syrup. Dissolve sugar in a saucepan with water and bring it to a boil. We transfer the berries to another saucepan, and pour on top of the syrup that has not yet cooled down. We put the second pan on the stove and cook for five minutes, after which the mulberry jam should cool completely.

The cooled mulberry and sugar syrup mixture is boiled again for 10 minutes at low heat. Repeat this one more time, and proceed to the addition of powdered citric acid. Hot mulberry jam is quickly poured into jars (they should be boiled), roll them up, and put them in the pantry already cooled.

Caloric content of the products possible in the composition of the dish

  • Granulated sugar - 398   kcal/100g
  • Sugar - 398   kcal/100g
  • Citric acid - 0   kcal/100g
  • Water - 0   kcal/100g
  • Mulberry - 52   kcal/100g

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