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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 and strain the juice.

Make the preserve

  1. In a preserving pan, combine 1 pint of mulberry juice with 2½ pounds of sugar; stir until dissolved.

  2. Boil for about 5 minutes, skimming carefully.

  3. Add 2 pounds of unbruised mulberries and gently move them in the syrup.

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

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

  6. 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, once dissolved and boiled, thickens the syrup to hold the fruit.
Mulberry juice
Supplies the liquid base and flavour for the syrup that the fruit cooks in.
Mulberries
Provide the main fruit, bringing flavour, colour and body to the preserve.

The step that matters

Boil again the next day. Sugar must be fully dissolved before boiling, and the preserve needs enough cooking to reach a thick syrup. Gentle boiling over two days lets the sugar concentrate without scorching, while keeping the mulberries 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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