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Dessert

Mulberries, Preserved

A sweet preserve made by simmering mulberries with sugar to create a syrup.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 2 ingredients
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Mulberries, Preserved

Ingredients

Directions

Prepare the juice

  1. Simmer the mulberries in a jar and strain the juice.

Make the syrup

  1. In a preserving pan, combine 2 cups of the juice with the sugar and stir until dissolved.

  2. Boil for 5 minutes, skimming carefully.

Cook the fruit

  1. Add the mulberries, ensuring no bruised berries are included.

  2. Gently move the fruit in the syrup and let it sit by the fire until hot throughout.

  3. Boil gently for 30 minutes, then cool until the next day.

  4. Boil again the next day and test the syrup for firmness before filling 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

Sugar
Sweetens the fruit and, dissolved in the juice, thickens the syrup as it cooks down and preserves the berries.
Mulberries
Provide the main fruit flavour, colour and body of the preserve.

The step that matters

Test the syrup for firmness before filling pots. Sugar and fruit must reach the right concentration to set. Undercooked syrup stays runny and may not keep, while overcooking makes it stiff and dense.

“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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