Mulberry Jam
Ingredients
Directions
Extract the juice
Put the mulberries in a preserving pan and simmer gently to extract the juice.
Strain the juice through a fine sieve.
Make the jam
For every quart of juice, add 3 lbs of sugar.
Combine the sugar and juice in the pan and bring to a boil.
Skim off any foam, then add the mulberries and boil for 30 minutes.
Pour the mixture into a basin and let it sit overnight.
The next day, boil the mixture again in the preserving pan, ensuring the mulberries remain intact.
Pour into jars and seal as usual.
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 flavour and bulk, and their juice supplies the liquid base of the jam.
- Sugar
- Sweetens the jam and helps it set and keep by binding water and thickening the juice.
The step that matters
Boiling the mulberries with the sugar syrup. Boiling for the full 30 minutes, then re-boiling the next day, concentrates the juice and sugar so the jam sets. Under-boiling leaves it runny and spoils more easily, while over-boiling can break the fruit down, so the mulberries are kept whole during the second boil.
“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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