Mulberries are harvested by shaking the tree so that the soft fruit falls onto an outstretched sheet or blanket. Mulberries can be eaten fresh or made into a nutritious tonic or jam. Below is a recipe for jam made from dark mulberries, which have a slightly stronger flavour than the white berries.
Preparation time: 40 min
Cooking time: 9 hours
Serves: 5 to 6 jars
- 1 kg/2.2 lbs black mulberries
- 1 kg/2.2 lbs granulated sugar
- lemon juice
- Wash the mulberries and leave to drain well.
- Put the mulberries in a large pan, sprinkling with sugar at every layer.
- Place in the fridge or another cool place for 2 to 3 hours to allow the fruit to absorb the sugar.
- After 2 to 3 hours, bring the pan of mulberries to the boil and simmer for 5 minutes. Skim off the scum that forms on the surface of the pan.
- Set aside for another 2 to 3 hours, making sure that the jam cools completely. Bring to the boil and simmer for 10 minutes, again skimming off scum that forms on the surface.
- Set aside for another 2 to 3 hours, again making sure that the jam cools completely. Add a few drops of lemon juice to prevent the sugar crystallizing. Bring the fruit to the boil and simmer for 10 minutes.
- Spoon the preserves into sterilized jars and seal.