Mulberry Balsamic Preserve

2
Servings
30m
Prep Time
30m
Cook Time
1h
Ready In


"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"

Original recipe yields 2 servings
OK

Nutritional

  • 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

Step 1

Really soak the berries before you cook them, the bugs love them.

Step 2

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.

Step 3

Place the pot on a low flame and heat till simmering.

Step 4

Add the vinegar and stir. Add the spices, herbs and seasoning’s except lemon

Step 5

And continue to simmer on a low flame for about 15 minutes.

Step 6

The residual liquid has to boil away till its reduced to half.

Step 7

Finish off with lemon juice, give it a good stir and remove from heat.

Step 8

Spoon into hot sterilized glass jars and seal well.

Step 9

The jam should thicken by the time it is cooled.

Tips & Variations


No special items needed.

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