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Dessert

Mulberry Preserve

A sweet preserve made by boiling mulberries with sugar and their juice.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 3 ingredients
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Mulberry Preserve

Ingredients

Directions

Make the syrup

  1. Put the sugar in a preserving pan.

  2. Moisten the sugar with the juice.

  3. Boil the mixture.

  4. Skim the mixture well.

Cook the mulberries

  1. Add the ripe mulberries.

  2. Let the mulberries sit in the syrup until warm.

  3. Boil gently.

  4. Transfer the mulberries to an earthen pan.

  5. Let them sit overnight.

  6. Boil them again until the syrup thickens.

  7. Let them cool until the syrup firms.

  8. Transfer the preserve into pots.

Recipe from a historical cookbook (Internet Archive).

Transcribed from a scanned cookbook and modernised for today's kitchens. Where the book gave no heat or time, or said "a moderate oven", the temperatures and times here may be modern equivalents rather than the book's own figures.

Explore the science

What each ingredient does

Mulberries
Provide the fruit body, flavour and colour of the preserve.
Sugar
Sweetens the preserve and, once concentrated, helps it thicken and set as it cools.

The step that matters

Boil them again until the syrup thickens. Sugar and fruit pectin set only at a high enough sugar concentration. Too little boiling leaves a runny preserve, while overboiling can scorch the sugar and darken the flavour.

“What each ingredient does” and “The step that matters” were written by Claude from this recipe’s own method and reviewed in samples by CompKitchen.

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