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Mulberries, Preserved

Preserved mulberries made by simmering and boiling with sugar and juice.

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

Make the syrup

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

  2. In a preserving pan, combine 1 pint of mulberry juice with 2 pounds 8 ounces of sugar and stir until dissolved.

  3. Boil for about 2 minutes, skimming carefully.

Cook the mulberries

  1. Add 2 pounds of fresh mulberries and gently move them in the syrup.

  2. Let the pan stand by the fire until the preserve is hot through, then boil gently for 30 minutes.

  3. Cool the mixture until the next day.

  4. Boil again the next day.

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, with boiling, thickens the syrup and helps it keep.
Mulberries
Provide the main fruit flavour, colour and texture of the preserve.
Mulberry juice
Supplies liquid and concentrated fruit flavour to dissolve the sugar into a syrup.

The step that matters

Skimming during the first boil. Foam rises as the sugar syrup boils and carries impurities; removing it carefully keeps the syrup clear and the preserve clean-tasting.

“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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