The Black Mulberry Jam is excellent to enjoy at breakfast spread on a slice of bread or it can be used for making tarts. It is not very easy to find mulberries at the market because they spoil quickly. I have to thank @princiottoludovico for this. The preparation of the jam is easy, it just requires a little more time for cleaning the mulberries, fortunately, I didn’t have many. For this step, it is essential to wear a pair of gloves if you don’t want to end up with blue hands.
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- Difficulty: Very Easy
- Cost: Economical
- Preparation time: 15 Minutes
- Portions: 2 jars of 8.8 oz each
- Cooking methods: Stovetop
- Cuisine: Italian
- Seasonality: Summer
- Energy 565.00 (Kcal)
- Carbohydrates 143.95 (g) of which sugars 137.15 (g)
- Proteins 5.78 (g)
- Fat 1.56 (g) of which saturated 0.00 (g)of which unsaturated 0.00 (g)
- Fibers 6.00 (g)
- Sodium 41.20 (mg)
Indicative values for a portion of 9 g processed in an automated way starting from the nutritional information available on the CREA* and FoodData Central** databases. It is not food and / or nutritional advice.
* CREATES Food and Nutrition Research Center: https://www.crea.gov.it/alimenti-e-nutrizione https://www.alimentinutrizione.it ** U.S. Department of Agriculture, Agricultural Research Service. FoodData Central, 2019. https://fdc.nal.usda.gov
Ingredients
- 1.76 lbs black mulberries
- 1 cup sugar
- 1.4 tbsp lemon juice
Tools
- Kitchen Scale
- Strainer
- Pot inches.9.45
- Immersion Blender
- Wooden Spoon
- Jars 8.8 oz.
Steps
Start by washing the mulberries well, you can do this by putting them in a colander. Drain them well and remove the stalk, pour them into a pot and turn on the heat. As soon as they are hot, add the sugar.
Stir and continue cooking with the lid on low heat for 40 minutes then add the lemon juice and continue for another 10 minutes. Blend with the immersion blender, jar in sterilized jars, close with new and sterilized caps and turn the jars upside down. Let them cool this way until you hear the vacuum seal pop.
