As delicious as the fruit, mulberry jam can be enjoyed simply on a toast, but can also be used for pies, cheesecake and to accompany cheeses
If you know them you already know that they are irresistible, that once tasted you can no longer do without these sweet fruits even more greedy than cherries. We are talking about mulberry blackberries, a delight that can be found from May to August and that can be used in many ways in the kitchen, from risotto to salads to the tiramisu, and then to prepare delicious jams.
Origin of mulberry plants
They belong to the families of Moraceae and are originally from Asia, where they were used for the practice of sericulture. The most common types of mulberry are the white and the black, with the fruits of their respective colors. Less common is the red mulberry, more common in North America. These are plants with large, majestic foliage, which grow here above all in the southern regions. Their fruits are rich in beneficial properties for the body because they contain a high content of iron and potassium, manganese and magnesium, in addition to vitamins C, K and group B. They are also an important source of polyphenols, antioxidants useful for the prevention of diseases of cellular aging, degenerative diseases of the nervous system, diabetes and tumors. So here's how to prepare one with mulberry blackberries marmalade good in every sense!
How to make mulberry jam
Ingredients
1 kg black mulberries, the juice of one lemon, 400 g brown sugar, 1/2 red apple with peel.
Method
Put the cleaned mulberries in a saucepan and cut in half, the sugar, the lemon juice with the peels and the apple cut into small pieces. Leave in the refrigerator for two to three hours. After this time, remove the lemon peels and put the saucepan on the stove, stirring. After 30 minutes, blend everything with an immersion blender and put it back on the heat. Cook again until the jam has become the right consistency. Then pour the jam into jars that you will have previously sterilized and that you will have to boil in water for about 10 minutes. Then remove them from the water and turn them over while still hot, to form the vacuum. Your jam is ready!