This all happened in November last year. I think my blog feels a little neglected!
My dad, who lives on the outskirts of Sydney, has 2 mulberry trees that are prolific fruiters. So each year he comes over with anywhere between 1 and 4 kilos of mulberries. That’s a lot of mulberries to use, and I don’t have that much space in the freezer to store it.
So this time, with my exactly 1.5kg of mulberries, I am making jam. Better yet, the recipe I found is easily multiplied by 3.
I read a fair bit about whether it would require jam setter or pectin – some say yes, others say no. If you want to be completely crazy you have the option of storing little apple cores and skins in your freezer in order to make your own pectin (for setting), or you could just buy it from Coles.
- 2 cups of mulberries
- 1.5 cups of sugar
- 1 teaspoon grated lemon rind
- 2 teaspoons lemon juice
The full recipe is over here.
Stirring the mulberries, spoon standing upright in the mulberries – this all made about 5 jars. A few to give away and a few to eat over the next year and no-one gets thoroughly sick of it!