Mulberry compote

We sort and wash mulberry berries, keeping them under running water. We put aside both pink-green and overripe fruits. It is not necessary to remove the tails.
Pour the berries into dry sterilized, three-liter jars. We put the right proportion of sugar in each jar. Mulberry usually has a moderate sweetness, so more sugar is taken than for similar berry compotes. Add citric acid, in this compote it plays the role of the main preservative. We put the jar on a metal plate and pour boiling water. We make sure that hot water flows strictly according to the center, and does not fall on the glass walls. When the boiling water has reached the hangers, we cover the jar with a sterile lid, hermetically close it.
We immediately turn the hot jar with the lid down, cover it with a thick blanket. The compote should cool down slowly, such a "thermal wrap" in this case replaces sterilization.
Store the cooled compote in any cool place. Before serving, you can keep the compote in the refrigerator for a while or throw some crushed ice into tall glasses.