Mulberries can be easily preserved for later use in jam . If there are any trees growing nearby, now is the time to go foraging because the season is only a few weeks long, from the end of March to the beginning of April.
Shehtoot, also known as the mulberry, is an unappreciated fruit that is frequently regarded as a curse by homeowners due to the mess they may generate on patios and walks when they are ripe. Why not gather this delicious fruit and create jam instead of letting the berries overtake your outside area? Since there are plenty of them, you should be able to harvest some for jam, consume some right away, and freeze the rest for later.
The challenge is that mulberries don't all mature at the same time. That, along with the fact that they are delicate and difficult to ship, which shortens their shelf life, are two reasons why you hardly ever see them grown commercially. Laying down a ground cloth underneath the tree and shaking the lower branches will cause the ripe berries to fall off onto the cloth, making harvesting them simple. If you don't have access to fresh mulberries or don't have any mulberry trees, you can substitute frozen mulberries in this recipe.
Mulberries don't naturally contain enough juice, therefore you must add juice to this recipe to ensure that the jam thickens and solidifies.
900 grams mulberries, fresh or frozen
6 cups granulated sugar
½ cup fresh lemon juice
1 pinch freshly ground nutmeg
1 pouch liquid pectin
In a pot of boiling water, sterilise the canning jars. Put the mulberries, sugar, and lemon juice in a big, non-reactive pot and heat them up while the jars are being sterilised. (Stainless steel or enamelled cast iron are excellent; avoid aluminium and nonnameled cast iron as these might impart off colours and flavours to your jam). Over a high heat, bring the mixture to a full boil while stirring continuously to avoid burning and speed in the sugar's dissolution. A pinch (a few grater scrapes) of freshly ground nutmeg should be added after the mixture has reached a full boil and the sugar has completely dissolved. Pour the liquid pectin in. Stirring continuously, bring to a boil for one minute. Take it off the heat. Remove any foam that may have developed on the jam's surface by skimming it off. Fill the sterilised canning jars with the jam, leaving a 1/2 inch headspace. Using a clean, wet cloth or piece of paper, wipe the jar rims. In a boiling water bath, process the containers for 5 minutes after sealing the canning lids. Using tongs or a jar lifter, take the jars out of the water bath. Keep it on a cooling rack or towel. Let it cool completely for 12 to 14 hours.
To get your berries ready for creating jam if you've picked them yourself, follow these instructions. Even mulberries that are really ripe typically have some stem still attached as they fall off the tree. You can choose to spend the time, but if you do, your jam will have a superior texture. Removing the tiny stems requires a little bit of work.
Several jams, sauces, soups, and glazes use cornflour as a thickening ingredient. It's also a good alternative for jam recipes with less sugar added or those that use fruits that naturally contain less sugar or pectin.