I have a lovely yard, filled with fruit trees. One holds the sweet-tart berry that signals Summer is here. Growing up I remember playing in the garden hose and being covered in a light purple stain all over my face from eating them strait from the tree. Mulberries, you either love them or hate them. They are a bit tart if you don’t wait for the dark purple to emerge. With a little patience and the proper dosage or rain and sun, they are dark purple perfect!
Pancakes, muffins, cakes, pies or simply fresh they are the perfect summer fruit. I tend to make them with my pancakes, and jelly. Simple and most of the time, Free. They are the perfect gypsy ingredient.
Mulberry Jam Ingredients 3 cups smashed berries ( leave stems, not an issue) , 2 cups Sugar , 1/2 cup Lemon Juice, 3 T of Sugar Pectin( I use BALL)
Prepare jars, and lids. Combine mulberries, lemon juice, and butter in a 6- or 8-quart saucepan. Whisk in pectin. Bring mixture to a full rolling boil that can not be stirred down, over high heat, stirring constantly. Add entire measure of sugar, stirring to dissolve. Return mixture to a full rolling boil. Boil hard one minute, stirring constantly. Remove from heat. Skim foam if necessary. Ladle hot jam into hot jars leaving 1/4 inch headspace. Wipe rim. Center lid on jar. Apply band until fit is fingertip tight. Process in a boiling water canner for 10 minutes. Remove lid and let stand in canner for additional 5 minutes. Remove jars, cool, and store. This will yield 4 pint jars.
When you are adding these berries to anything be sure to lightly rinse and toss gently in a colander. THEY ARE FRAGILE, you will discover that when picking them!
Anyone Can Cook, Go Find a MULBERRY tree. Start Summer Right!