Mulberry Syrup Recipes

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MULBERRY SYRUP



Mulberry Syrup image

This mulberry syrup not only tastes delicious, but is a great way to preserve excess mulberries.

Provided by S Jones

Time 30m

Number Of Ingredients 6

3 cups fresh mulberries
4 apples, (sliced)
2 cups water
2 cups sugar
1 TBSP vanilla extract
1/4 cup lemon juice

Steps:

  • Process the fresh mulberries in a blender, or food processor for a few seconds until the berries are totally pulverized.
  • Place the mulberries, apples, vanilla and water in a saucepan. Bring to the boil, then simmer for 10 minutes.
  • Strain the juice through a mesh strainer into a bowl or into a small, clean saucepan. Some seeds may through, but that's okay.
  • Discard the pulp and place the juice into a saucepan with the sugar and lemon juice and simmer until thickened - about 15 minutes.
  • Pour into sterilsed jars, add the lid and cool before storing in the fridge for up to 2 months.

MULBERRY SYRUP



Mulberry Syrup image

Mulberry syrup is a delicious way to preserve fresh mulberries, and it can be used in lots of recipes!

Provided by Kate

Categories     Dessert

Time 15m

Number Of Ingredients 2

2 cups fresh mulberries
3/4 cup sugar

Steps:

  • Process the fresh mulberries in a blender, a food processor, or a personal blender for a few seconds, or until the berries are totally pulverized. Strain the juice through a mesh strainer into a bowl or directly into a small saucepan. Use a spatula to help you push the juice through the strainer. (You will have about 1 cup of juice and about 1/4 cup to 1/3 cup pulp remaining).
  • Add 3/4 cup sugar to the mulberry juice in the saucepan. Cook over medium heat, stirring once in a while, or until the syrup just starts to bubble. Remove from heat. Store in a glass jar in the refrigerator for up to 2 months.

Nutrition Facts : Calories 87 kcal, Carbohydrate 22 g, Sugar 18 g, ServingSize 1 serving

EASY MULBERRY (OR ANY BERRY) JAM (LOW SUGAR)



Easy Mulberry (or any berry) Jam (low sugar) image

My kids picked a bunch of mulberries from our tree and brought them in last night wanting me to make jam. I've never made it, so I went to the web to see if I could find an easy recipe. Most of the recipes used fruit pectin and A TON of sugar. Since I don't keep pectin on hand, and I did not want to use that much sugar, I kept...

Provided by cindy sandberg

Categories     Fruit Breakfast

Time 15m

Number Of Ingredients 4

8 c berries, washed, stems removed(i used mulberries)
1/2 c sugar
1/2 c freshly squeezed orange juice
2 envelopes unflavored gelatin

Steps:

  • 1. Sprinkle the gelatin over the orange juice in a small bowl and set aside to dissolve.
  • 2. Place the berries and the sugar in a saucepan. Mash the berries, making them as smooth or as chunky as you wish. I used a hand-held immersion blender for this, but you could probably just use a potato masher.
  • 3. Heat over med-high heat until boiling and cook for 1 min. Add the o.j. mixture, stir to combine, return to boil and cook 3 min.
  • 4. Remove from heat and allow to cool in pan for about 10 min. Pour into jars or freezer containers. Cool completely. Store in fridge for up to 2 weeks, or for longer in the freezer.
  • 5. **This is a very small amount of sugar compared to most jelly and jam recipes, but the jam was plenty sweet for us. Most recipes use lemon juice, and I think that using orange juice instead really compensated for the smaller amount of sugar since oranges are quite a bit sweeter than lemons.

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