Mulberryfudgechewies Recipes
MULBERRY PRESERVES
This jam recipe has been tossed around my family for three generations and has never failed to work/turn out and is yummy no matter what we add to it! There are so many ways to change and add to it that any person in your family will love it. It also works well using strawberries and rhubarb together or any other berry you can think of instead of mulberries. The preserves may look runny or thin on the cupboard shelf, but once in the fridge they thicken up nicely. Enjoy!
Provided by Sarah C Byrnes
Categories Side Dish Sauces and Condiments Recipes Canning and Preserving Recipes Jams and Jellies Recipes
Time 50m
Yield 45
Number Of Ingredients 7
Steps:
- Mix mulberries and 1 tablespoon water in a large pot; bring to a boil. Reduce heat, cover pot, and simmer, stirring frequently, until berries are softened, 15 to 20 minutes. Mash berries using a potato masher.
- Combine 2 cups water, sugar, strawberry-flavored gelatin, and pectin in a bowl; stir until gelatin is dissolved. Stir gelatin mixture into mashed mulberries; bring mixture to a boil.
- Sterilize the jars and lids in boiling water for at least 5 minutes. Pack the boiling mulberry mixture into the hot, sterilized jars, filling the jars to within 1/4 inch of the top. Run a knife or a thin spatula around the insides of the jars after they have been filled to remove any air bubbles. Wipe the rims of the jars with a moist paper towel to remove any food residue. Top with lids, and screw on rings.
- Place a rack in the bottom of a large stockpot and fill halfway with water. Bring to a boil and lower jars into the boiling water using a holder. Leave a 2-inch space between the jars. Pour in more boiling water if necessary to bring the water level to at least 1 inch above the tops of the jars. Bring the water to a rolling boil, cover the pot, and process for about 15 minutes.
- Remove the jars from the stockpot and place onto a cloth-covered or wood surface, several inches apart, until cool. Once cool, press the top of each lid with a finger, ensuring that the seal is tight (lid does not move up or down at all). Store in a cool, dark area.
Nutrition Facts : Calories 27.7 calories, Carbohydrate 6.8 g, Fat 0.1 g, Fiber 0.3 g, Protein 0.4 g, Sodium 9.8 mg, Sugar 6.5 g
MULBERRY FUDGE CHEWIES
Make and share this Mulberry Fudge Chewies recipe from Food.com.
Provided by Iowahorse
Categories Dessert
Time 45m
Yield 1 serving(s)
Number Of Ingredients 3
Steps:
- You can use this recipe for any low pectin fruit eg.
- Saskatoons, blueberry, elderberry, raspberry, blackberry or May-apple.
- Cook 1 1/2 cups of RIPE mulberries[unripe fruit is toxic- see about Red mulberry], mash and drain through a fine sieve or jelly bag to obtain the juice: about 2/3 cup yield.
- Mix juice with sugar and butter and cook over low heat until sugar dissolves.
- bring to a boil on medium and boil WITHOUT stirring until soft-ball candy stage- 240 Deg F.
- Remove from heat; cool until lukewarm and beat with a wooden spoon until mixture looses its gloss.
- Press into a buttered pan and cut into squares before the candy hardens.
- Keep in a tightly covered dish or freeze because this candy hardens when exposed to the air.
Nutrition Facts : Calories 1841.9, Fat 23.9, SaturatedFat 14.7, Cholesterol 61.1, Sodium 184.6, Carbohydrate 420.5, Fiber 3.6, Sugar 416.7, Protein 3.3
MULBERRY MUFFINS
Make and share this Mulberry Muffins recipe from Food.com.
Provided by Dienia B.
Categories Quick Breads
Time 40m
Yield 6 serving(s)
Number Of Ingredients 8
Steps:
- Cream shortening and sugar.
- Add egg.
- Sift together dry ingredients.
- Add to creamed mixture.
- Add milk.
- Add berries.
- Bake in greased muffin tins at 400 degrees for 25 minutes.
Nutrition Facts : Calories 296.8, Fat 11.4, SaturatedFat 3.4, Cholesterol 40.9, Sodium 155.6, Carbohydrate 43.4, Fiber 1.4, Sugar 18.7, Protein 6
MULBERRY MUFFINS
These muffins have fewer calories and fat than many muffins do. They're also a great way to use your ripe mulberries.
Provided by KWORM9
Categories Bread Quick Bread Recipes Muffin Recipes
Time 45m
Yield 8
Number Of Ingredients 11
Steps:
- Preheat oven to 400 degrees F (200 degrees C).Grease 6 jumbo muffin cups or line with paper muffin liners.
- Combine flour, sugar, baking powder, soda and salt. In a medium bowl, mix together sour cream, milk, applesauce, egg and almond extract. Stir in flour mixture until batter is smooth. Fold in mulberries. Spoon batter into prepared muffin cups.
- Bake in preheated oven for 25 to 30 minutes, until a toothpick inserted into center of a muffin comes out clean.
Nutrition Facts : Calories 164.8 calories, Carbohydrate 34.2 g, Cholesterol 29.1 mg, Fat 0.9 g, Fiber 0.8 g, Protein 4.6 g, SaturatedFat 0.2 g, Sodium 160.8 mg, Sugar 15.6 g
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