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Mulberries, Preserved

Preserved mulberries made by simmering fruit in sugar syrup.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 3 ingredients
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Why it works: Sugar and mulberry work together. They rank in the top 23% of all ingredient pairs, and cooks put them together in 17 recipes. Both carry 2-nonenal, which smells fatty, green. The science ↓

Mulberries, Preserved

Ingredients

Directions

Prepare the juice

  1. Simmer the mulberries in a jar as directed in the recipe for Mulberry Syrup.

  2. Strain the mulberry juice.

Make the syrup

  1. Combine 1 pint of mulberry juice with 2 ½ pounds of sugar in a preserving pan.

  2. Stir until the sugar is dissolved.

  3. Boil the mixture for about 5 minutes.

  4. Skim the surface carefully.

Cook the mulberries

  1. Add 2 pounds of unbruised mulberries to the syrup.

  2. Gently move the mulberries in the syrup.

  3. Let the pan stand by the fire until the preserve is hot through.

  4. Boil gently for 30 minutes.

  5. Cool the mixture until the next day.

  6. Boil again.

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

The flavor team

The pairs that carry this dish. Each one is judged two ways: how much their aromas overlap, and how often cooks already put them together.

  1. Sugar + mulberrytop 23% of all pairs
    Smell alikemoderate
    Cooked together17 recipes

    Shared aroma: 2-nonenal (fatty, green).

Ranks compare each pair with 20,000 random ingredient pairs on CompKitchen. How we score pairs

What each ingredient does

Sugar
Sweetens the preserve and, at high concentration, helps it set and keep.
Mulberry juice
Provides the liquid base and the mulberry flavour for the syrup.
Mulberries
Supply the fruit, texture and main flavour of the preserve.

The step that matters

Boil gently after adding the mulberries. Fruit held at a gentle simmer keeps its shape, while vigorous boiling breaks it apart and can scorch the sugar. Gentle heat also lets the syrup thicken evenly around the berries.

“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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