Mulberries often grow as a scrub bush and many people consider them to be a pest but I absolutely love mulberries. It's free food!
Today I will be sharing with you my mulberry syrup recipe. I prefer syrup to jelly because syrup can be used in many different ways:
- on ice cream
- on pancakes or waffles (after thickening with corn starch)
- in ice tea to give it a good berry twist
- in ginger ale for an Italian Soda flavor
- even baked into muffins/breads or desserts
6 cups mulberries (washed & drained)
4 cups water (preferably filtered water)
To make the juice: Place your washed & drained mulberries and water in a stainless steel pot. Boil for 30 to 50 minutes and allow it to cool to room temperature (see pictures above and below). Then, line a strainer with your cheese cloth and pour the boiled fruit mixture into this lined strainer (you are sifting out the seeds and fruit pulp). Allow the juice to drain on it's own for a few minutes and then you may take the cheese cloth and gather it together like a bag and squeeze out the remaining juice. Compost the seeds and pulp. Use the juice for the next steps below.
For the syrup you will need:
3 1/2 cups mulberry juice (from the section above)
juice from 1 lemon
2 1/2 cups sugar
1. Gather your canning jars, lids and rings (you will need 6 or 7 half pints).
Canning Basics - Jar Sizes. Also, gather all other canning supplies:
2. In a large stainless steel pot mix the fruit juice (You should have about 3 1/2 cups of
mulberry juice already prepared from the previous step above), lemon juice and sugar
- stir until dissolved.
3. Start the water boiling for Jar sterilization: Sterilizing Jars & Lids
4. Bring the fruit mixture to a full boil over meduim-high heat - gently stirring all the time.
5. Turn down the heat to low and simmer for 30 to 40 minutes (stirring occasionally)
6. Remove the pot from heat.
7. By now your jars should be sterilized and ready to be filled. Take the jars out of the
boiling water (I use my jar remover and make sure that the water is drained out of
each jar). Fill each jar up to the threads of the jar (about 1/4 inch to 1/2 inch of
8. Wipe the rim of each jar with a damp cloth making sure that any syrup residue is gone
(any residue left on the rim can stop the jar from sealing).
9. Place a sterilized lid on each jar and then tighten a ring on each jar.
10. Place all filled jars in a "Water Bath Canner" and process (boil) the jars for 10
minutes (make sure that the water level in the Canner is 1 inch above the tallest jar)
11. After the 10 minutes, immediately remove the jars and place them on the counter or
table to cool (I always place them on a cloth because there have been a few times
when a jar cracked and then the syrup oozed out making a mess - the cloth will
help if that happens). You will hear the wonderful popping sound of your jars sealing.
12. Allow the jar to cool for 24 hours and then store in your pantry or in your fruit cellar
until the winter and then enjoy a little bit of summer.
Previous Mulberry Posts - Recipes & Tips:
Strawberry, Mulberry & Lime SCONES
Mulberry & Pecan Muffins with Crumb Topping
Don't Allow Your Mullbery Bush to Become a Menacing Tree
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