Backmes from mulberry

Mulberry (or mulberry) is a berry not only delicious, but also useful, having a healing effect. Also, the juice of this berry is considered valuable and especially useful for young children. Of course, the products obtained from mulberry also have remarkable properties.

Bekmes - is condensed. concentrated mulberry juice. It is used for the preparation of various delicacies, as well as in winemaking. It is prepared from just one ingredient - mulberry, that is, without sugar and some other preservatives.

Berries for bekmes need very ripe, overripe. By the way, you can use mulberry of different varieties - it does not matter. We sort through the berries in the most careful way, removing all spoiled, rotten, moldy. We pinch off the mulberry tails. After the berries are washed, we give the excess liquid to drain. Next, squeeze the juice from the berries, which we pour into an enameled saucepan.

Put the pan on low heat and heat, stirring from time to time. It is best to stir with a wooden spoon. We bring the juice to a boil, but we do not allow it to boil! This is an important point. Immediately after boiling, remove the pan from the heat.

Now the juice needs to be filtered through cheesecloth (double layer). Leave the filtered juice overnight (10-12 hours) at room temperature under the lid, and then filter it again through a layer of gauze folded twice. We return the juice to the same pot and put it on the fire again. The fire is still weak.

Cook the bacon until it is reduced in volume by half. The consistency of the finished bekmes should resemble May honey - already thick, but still liquid. We transfer the bekmes into sterile jars of small size, close them with sterile lids and put them away for storage in the refrigerator or cold cellar.

It can be consumed and used for culinary purposes already at this stage.