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Mulberry Jam with Citric Acid

A tasty jam made from a berry that's good for the heart and kidneys! As a kid, my friends and I loved picking mulberries. We had loads of them at our dacha, and I'd help my grandmother make mulberry jam—I loved it. The jam is sweet enough that you can drink your tea without sugar.

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Recipe author
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

Cooking method

  1. Step 1:

    Step 1

    The ingredients.

  2. Step 2:

    Step 2

    The mulberries.

  3. Step 3:

    Step 3

    Pour the water into the sugar.

  4. Step 4:

    Step 4

    Stir.

  5. Step 5:

    Step 5

    Cook the syrup.

  6. Step 6:

    Step 6

    Rinse the mulberries.

  7. Step 7:

    Step 7

    Drain in a colander.

  8. Step 8:

    Step 8

    Transfer to a wide basin.

  9. Step 9:

    Step 9

    Pour in the syrup.

  10. Step 10:

    Step 10

    Bring to a boil.

  11. Step 11:

    Step 11

    Let it cool.

  12. Step 12:

    Step 12

    Bring to a boil again.

  13. Step 13:

    Step 13

    Let it cool again.

  14. Step 14:

    Step 14

    Bring to a boil a third time.

  15. Step 15:

    Step 15

    Add the citric acid.

  16. Step 16:

    Step 16

    Bring to a boil.

  17. Step 17:

    Step 17

    Test a drop on a plate to check the set.

  18. Step 18:

    Step 18

    Pour into jars.

  19. Step 19:

    Step 19

    Prepare the lids.

  20. Step 20:

    Step 20

    Step 20:

  • Rinse the berries under the tap. After that, make the sugar syrup: dissolve the sugar in a pot of water and bring it to a boil. Transfer the berries to another pot and pour the still-hot syrup over them. Set the second pot on the stove and cook for five minutes, then let the mulberry jam cool completely. Boil the cooled mixture of mulberries and syrup again for 10 minutes over low heat. Repeat this once more, then go ahead and add the powdered citric acid. Quickly ladle the hot mulberry jam into jars (which should be sterilized), seal them, and store them in the pantry once they've 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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