Mulberry Jam
The mulberries are ripe. In the south, they ripen earlier, possibly a bit later in the north. Ripe mulberries are exceptionally plump and glossy, sweet and sour, large, thick-fleshed, purplish-red in color, and full of sugar. However, mulberries are not easy to preserve, so today we're making mulberry jam, which is fantastic for spreading on bread or diluting in water to drink.
Ingredients
Steps
Mulberries, 1000 grams.
Large in size, very plump, and shiny black.
Add three tablespoons of salt to a basin.
Add mulberries, fill with water, and soak for 15 minutes.
Gently rinse them clean, give them a water rinse, and drain excess water.
You can use either rock sugar or white sugar.
Juice a lemon – discard seeds and pulp, retaining 30 grams of lemon juice. The lemon juice keeps the jam's color vibrant.
Add the sugar and lemon juice to the mulberries, cooking in a non-stick pan.
Mix the sugar and mulberries evenly.
Cook on medium heat.
No need to add water; the mulberries will release juice on their own.
Keep cooking until the jam thickens slightly. If you prefer less thick jam, turn off the heat immediately after reaching this state. Otherwise, the residual heat will further thicken it.
Once it thickens further, you may turn off the heat. Pour it into prepared glass jars immediately and let it cool completely.
For longer storage, cook until it’s a bit drier. This way it sticks to utensils and has a sticky consistency.
Turn off the heat and immediately pour it into prepared jars to cool completely.
If it sticks to the bottom of the pot, you can add some water and reheat for a short bit to make mulberry syrup.
Some people like blending the mulberries with water and straining them before cooking, but I think my method is better.
I intentionally keep the texture for a chewy feel. Generally, storing in the fridge can keep it for six months.
The vibrant mulberry juice rivals the look of red wine.
You can stretch it into a long strand! I shot this while pulling a strand, but I couldn’t stand on a chair for a higher stretch. I make it this thick for fridge storage lasting six months. If you prefer it less thick, simply turn off the heat earlier.
Mulberry jam is ready!