Mulberry season is in for a short while here in Lebanon. Sweet as can be (especially the purple variety), these little berries can be preserved into jams or syrups. Full of fiber too, these are the ideal fruit for breakfast.
- 1 pound of mulberries
- 3 cups of sugar
- 1 tbsp of fresh lemon juice
- 1/2 tbsp of unsalted butter (optional)
- Rinse the mulberries briefly under running tap water. Place in a large bowl and sprinkle with sugar. Cover and set aside for several hours or overnight.
- Prepare the mason jars by placing them in a deep pot with their lids and rims, adding one inch of water, covering and boiling them for 10 minutes.
- The next day, transfer to a pot and bring to a simmer; add the lemon juice and butter and simmer for 25 minutes or so, removing any froth on the surface. Test to see if the mixture has jellied by removing a drop onto a plate to check its consistency; you can also use a sugar thermometer which needs to get up to 220F (105C).
- Transfer into jars and seal them. Place the jar in the deep pot resting on a trivet (so they dont touch the bottom of the pot), add hot water to about 2 inches high and boil for 10 minutes. Remove from the boiling water and let them cool for 24 hours.
- Store in a dark cupboard or serve right away and store in the fridge.
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