Mulberry Jam
A superbly delicious, quick and easy to cook, tangy, mouthwatering mulberry jam for marvelous gourmet sandwiches or for dessert.
Servings Prep Time
15servings 5minutes
Cook Time Passive Time
7minutes 30minutes
Servings Prep Time
15servings 5minutes
Cook Time Passive Time
7minutes 30minutes
Ingredients
  • 350gm fully ripe mulberries(freshly picked)
  • 30gm arrowroot powder
  • 300gm sugar
  • 3gm citric acid(optional, see note)
Instructions
To prepare:
  1. Gently wash and drain the mulberries. Transfer them to your food processor and grind to fine paste.
To cook:
  1. Set a sauce pan on high heat. Pour in the mulberry paste.
  2. Tip in the arrowroot powder and the sugar. Put in the citric acid (optional, see note).
  3. Stir continuously until the jam thickens. Ideally, it should be thicker than sauce, but thinner than jam, for the arrowroot will let it thicken as it cools.
  4. With me, it took 7 minutes to thicken, but please do remember that the heat of the stove and the type of vessel you use may cause minor variations in the cook time – a few minutes more or less.
  5. Switch off the heat and let cool naturally. Stir occasionally to prevent a crust from forming at the top and to have uniform consistency.
  6. When cool, transfer to a clean, sun-dried, airtight glass jar. Enjoy!
Recipe Notes

I have used citric acid in this recipe to make the jam keep for weeks at room temperature. If however, you are storing it in your refrigerator, the citric acid can be avoided altogether.