Mulberry Balsamic Preserve
May 01, 2015
"Nonchalant Gourmand blog. Yields 1 pints wowser is this good , i dont think the rosemary added much so im leaving it out next time great dish she got 2 pints i only got one myself"
- Serving Size: 1 (300.5 g)
- Calories 397.6
- Total Fat - 0.9 g
- Saturated Fat - 0.2 g
- Cholesterol - 0 mg
- Sodium - 3.9 mg
- Total Carbohydrate - 101.8 g
- Dietary Fiber - 5.2 g
- Sugars - 91.1 g
- Protein - 1.7 g
- Calcium - 26.9 mg
- Iron - 0.8 mg
- Vitamin C - 43 mg
- Thiamin - 0.1 mg
Really soak the berries before you cook them, the bugs love them.
Place the de-stemmed mulberries in a large pot, cover with sugar. Leave for about 15 minutes or till the sugar starts melting and the fruit starts releasing juice.
Place the pot on a low flame and heat till simmering.
Add the vinegar and stir. Add the spices, herbs and seasoning’s except lemon
And continue to simmer on a low flame for about 15 minutes.
The residual liquid has to boil away till its reduced to half.
Finish off with lemon juice, give it a good stir and remove from heat.
Spoon into hot sterilized glass jars and seal well.
The jam should thicken by the time it is cooled.
Tips & Variations
No special items needed.