Tuesday, 29 May 2012

Make Your Own Mulberry Jam

A jam to make when mulberries are season, which is from May to June in Cyprus and is delicious mixed in porridge on a cold winters day.

Ingredients needed are: 2.75kg of either white, red or a mixture of mulberries; 1 green apple or home made pectin, 100ml of water; 50ml of freshly squeezed lemon juice and 1.4kg of sugar

If you would like to make your own apple pectin use the following link - (http://cyprusgardener.blogspot.com/2011/06/making-your-own-apple-pectin.html)

Wash the mulberries, chop the apple very finely (the apple is not needed if you are using your own homemade pectin). Place the mulberries and chopped apple in a large bottomed pan and add the water, lemon juice and half the sugar. Gradually heat whilst stirring continuously until the mixture releases sufficient liquid and the sugar dissolves. 

Turn up the heat, add the remaining sugar, and continue stirring until the mixture boils. Boil hard for at least 15-20 minutes and check for setting by placing a small amount of jam on a cold saucer and after a minute check to see if a skin has formed. Continue boiling and checking until a skin forms on the tested jam.

Once a skin is apparent, turn off the heat and pour the jam into cleaned and sterilised jars. Once cooled, keep in a cool and dark place and your mulberry jam will keep until mulberries are ready again the following year to make another batch.

1 comment:

  1. The short stems will cook down fine and can be eaten with the mulberry if eaten uncooked

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