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Black mulberry preserve |Xartut murabbasi

Xartut murabbasi - Black mulberry preserve
Mulberry trees grow across Azerbaijan, producing a crop of deliciously sweet, dark red or white berries in June and July.

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

Ingredients

  • 1 kg/2.2 lbs black mulberries
  • 1 kg/2.2 lbs granulated sugar
  • lemon juice

Preparation

  • 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.

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