Best 2 Mulberry Preserves Recipes
Indulge in the vibrant flavors of summer with our delectable mulberry preserves recipes. These preserves, bursting with the natural sweetness of ripe mulberries, offer a versatile treat to savor all year round. Whether you prefer a classic preparation or a unique twist, our collection has something for every palate. From traditional whole-fruit preserves to luscious mulberry-infused jellies and jams, each recipe captures the essence of this delightful berry. Explore the vibrant colors and tantalizing aromas as you embark on a culinary journey that celebrates the best of nature's bounty.
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MULBERRY PRESERVES
This jam recipe has been tossed around my family for three generations and has never failed to work/turn out and is yummy no matter what we add to it! There are so many ways to change and add to it that any person in your family will love it. It also works well using strawberries and rhubarb together or any other berry you can think of instead of mulberries. The preserves may look runny or thin on the cupboard shelf, but once in the fridge they thicken up nicely. Enjoy!
Provided by Sarah C Byrnes
Categories Side Dish Sauces and Condiments Recipes Canning and Preserving Recipes Jams and Jellies Recipes
Time 50m
Yield 45
Number Of Ingredients 7
Steps:
- Mix mulberries and 1 tablespoon water in a large pot; bring to a boil. Reduce heat, cover pot, and simmer, stirring frequently, until berries are softened, 15 to 20 minutes. Mash berries using a potato masher.
- Combine 2 cups water, sugar, strawberry-flavored gelatin, and pectin in a bowl; stir until gelatin is dissolved. Stir gelatin mixture into mashed mulberries; bring mixture to a boil.
- Sterilize the jars and lids in boiling water for at least 5 minutes. Pack the boiling mulberry mixture into the hot, sterilized jars, filling the jars to within 1/4 inch of the top. Run a knife or a thin spatula around the insides of the jars after they have been filled to remove any air bubbles. Wipe the rims of the jars with a moist paper towel to remove any food residue. Top with lids, and screw on rings.
- Place a rack in the bottom of a large stockpot and fill halfway with water. Bring to a boil and lower jars into the boiling water using a holder. Leave a 2-inch space between the jars. Pour in more boiling water if necessary to bring the water level to at least 1 inch above the tops of the jars. Bring the water to a rolling boil, cover the pot, and process for about 15 minutes.
- Remove the jars from the stockpot and place onto a cloth-covered or wood surface, several inches apart, until cool. Once cool, press the top of each lid with a finger, ensuring that the seal is tight (lid does not move up or down at all). Store in a cool, dark area.
Nutrition Facts : Calories 27.7 calories, Carbohydrate 6.8 g, Fat 0.1 g, Fiber 0.3 g, Protein 0.4 g, Sodium 9.8 mg, Sugar 6.5 g
EASY MULBERRY (OR ANY BERRY) JAM (LOW SUGAR)
My kids picked a bunch of mulberries from our tree and brought them in last night wanting me to make jam. I've never made it, so I went to the web to see if I could find an easy recipe. Most of the recipes used fruit pectin and A TON of sugar. Since I don't keep pectin on hand, and I did not want to use that much sugar, I kept...
Provided by cindy sandberg
Categories Fruit Breakfast
Time 15m
Number Of Ingredients 4
Steps:
- 1. Sprinkle the gelatin over the orange juice in a small bowl and set aside to dissolve.
- 2. Place the berries and the sugar in a saucepan. Mash the berries, making them as smooth or as chunky as you wish. I used a hand-held immersion blender for this, but you could probably just use a potato masher.
- 3. Heat over med-high heat until boiling and cook for 1 min. Add the o.j. mixture, stir to combine, return to boil and cook 3 min.
- 4. Remove from heat and allow to cool in pan for about 10 min. Pour into jars or freezer containers. Cool completely. Store in fridge for up to 2 weeks, or for longer in the freezer.
- 5. **This is a very small amount of sugar compared to most jelly and jam recipes, but the jam was plenty sweet for us. Most recipes use lemon juice, and I think that using orange juice instead really compensated for the smaller amount of sugar since oranges are quite a bit sweeter than lemons.
Tips:
- Choose ripe, fresh mulberries for the best flavor and texture.
- Thoroughly wash and dry the mulberries before using them.
- To remove the stems from the mulberries, use a pair of scissors or a knife.
- If you want a smoother preserve, you can puree the mulberries before cooking them.
- Be sure to use a heavy-bottomed pot when making mulberry preserves, as this will help to prevent scorching.
- Stir the preserves frequently while they are cooking, to prevent them from sticking to the bottom of the pot.
- To test if the preserves are done, spoon a small amount onto a cold plate. If the preserves wrinkle when you push your finger through them, they are ready.
- Store the mulberry preserves in a clean, airtight container in the refrigerator for up to 2 weeks.
Conclusion:
Mulberry preserves are a delicious and versatile way to enjoy this unique fruit. They can be used as a spread on toast or crackers, as a filling for pies and pastries, or as a topping for yogurt or ice cream. With their sweet and tart flavor, mulberry preserves are sure to please everyone. So next time you have a chance, give this recipe a try and enjoy the delicious taste of mulberries!
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