Mulberry Jam
On one of the last golden days of summer, we helped friends pick their mulberry tree which was laden with plump red fruits. Amazingly, the local bird population hadn’t yet discovered this perfectly ripe crop.
If you have never eaten mulberries before, they have a delectable, slightly sharp flavour (and their runny red juices make excellent fake blood!).
Mulberries are delicate souls that don’t travel well, which is why you rarely see them in shops. They don’t freeze well either, which is why they are best enjoyed fresh with cream, used in sponges and tarts, or turned into this tasty jam. Recipe makes three jars of mulberry jam.
Ingredients
- 1kg mulberry
- 750g sugar
- Rind and juice of 1 lemon
Recipe
- Rinse fruit gently
- Simmer till soft
- Add lemon juice, rind and sugar and dissolve then
- Boil to setting point (104cor 220f)
- It is then a case of bottling your delicious jam up into sterilised jars.
So delicious was the mulberry jam we made, our friend won first prize in the local village fair with it!
