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Dessert

Preserved Mulberries

Preserved mulberries are mulberries cooked in sugar syrup.

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

Ingredients

Directions

Prepare the juice

  1. Carefully look over the mulberries and remove the stems.

  2. Place the mulberries in a porcelain-lined kettle over the fire until they yield their juice.

  3. Squeeze and strain the juice from the mulberries.

  4. For each pint of mulberry juice, add 2 pounds of sugar.

  5. Boil the sugar and juice mixture, skimming until clear.

Cook the berries

  1. Pick over more mulberries, then add 2 quarts to the sugar and juice mixture.

  2. Cook the berries gently until just tender but not broken.

  3. Let the berries sit overnight in the syrup.

  4. The next day, skim the berries from the syrup and place them in glass jars.

Jar and seal

  1. Boil the syrup until it begins to thicken, then pour it over the berries.

  2. Seal the jars air-tight.

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, which softens gently and holds its shape when cooked slowly.
Sugar
Sweetens the fruit and, as a concentrated syrup, helps preserve it by binding water.
Mulberry juice (in the method)
Forms the base of the syrup that the berries cook and soak in.

The step that matters

Cook the berries gently until just tender but not broken. High heat or long boiling breaks the fruit's cell walls and skins, so the berries turn mushy and lose their shape. Gentle heat softens them while keeping them whole.

“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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