Morse from jam

Cookinero 23 Mar 2025

Mors from jam is a homemade refreshing drink that can be made literally in no time. It will quench your thirst, delight you with the summer berry taste and will even become a worthy drink on the festive table. To make a delicious mors, you can use absolutely any homemade berry jam: lingonberry, blueberry, cherry, currant, sea buckthorn, raspberry. We offer a simple step-by-step recipe from what you have in your supplies.

How to cook Morse from jam

Step 1

Morse from jam

Place the jam in a container, add boiling water and stir.

Step 2

Morse from jam

Cool the drink, add lemon juice to it.

Step 3

Morse from jam

Strain the juice from the jam and serve.

Morse from jam - FAQ About Ingredients, Baking Time and Storage

Yes, you can substitute jam with honey or maple syrup, but adjust the sweetness to taste. Start with a smaller amount, as these sweeteners are more concentrated than jam.
Homemade morse can be stored in the refrigerator for up to 3-4 days in an airtight container. Stir well before serving if separation occurs.
Yes, this recipe is naturally vegan as long as the jam used doesn’t contain gelatin or other animal-derived additives. Check the jam label to be sure.
Yes, you can skip straining if you prefer a thicker, more textured drink. However, straining gives a smoother consistency.
Serve morse over ice with fresh mint, a slice of lemon, or berries. It also pairs well with sparkling water for a fizzy twist.
Use low-sugar or no-sugar-added jam, or dilute the drink with more water. You can also add a splash of lemon juice to balance sweetness.
Yes, morse can be frozen for up to 2 months. Thaw in the fridge overnight and stir well before serving, as separation may occur.
Fruit jams like strawberry, raspberry, or blackberry work well, but you can experiment with any flavor you enjoy for a unique twist.

Reviews: 0

0 Overall rating
5
0
4
0
3
0
2
0
1
0

Have you already prepared this recipe? Tell what you think.

Write a review

Will be displayed on the comment.
Your review must be at least 50 characters.

Trending

Beef lagman
Beef, Lagman,

Beef lagman

Total Reviews:

Beef lagman is cooked less often than lamb, but still this option has a right to exist. It can be assumed that such a version arose simply from hopelessness - in the case when the first meat was more accessible than the second. By the way, this is us

Baked pears with cottage cheese

There are those who love pears in their simplest and most natural form - "from the tree" or bought from a trusted market merchant, and there are adherents of pears baked, grilled or stewed in sugar syrup. This recipe is for the latter, alth

Azu in Tatar style

Azu is a Tatar dish that gained popularity in Soviet times. Traditionally, azu is made from lamb or beef, with onions, potatoes and pickles added. Everything is cut into strips and stewed in tomato sauce.

Czech style pork knuckle

The recipe for pork knuckle, or as they say in the Czech Republic, "veprova knelna", involves stewing the meat in beer for quite a long time and then baking it in the oven. Czech pork knuckle is juicy and tender baked meat with a unique aro

Asian Spritz

Three ingredients point to the Asian origin of this "Squirt": soju - the Korean national drink, the juice of the Asian citrus fruit yuzu and another citrus - pomelo.

Pickled gooseberries

Pickled gooseberries are added to homemade Provence cabbage, salads or served as a side dish to meat dishes.

Korean cold soup Kuksi

This cold soup was invented out of poverty. For the broth, bay broth is used, which is then seasoned with ground tomatoes and garlic, soy sauce and sugar are added. Separately, boil the noodles, wash them in ice water. A large portion of noodles is p

Categories Menu Recipes
Top