My recent trip to Mahabaleshwar reminded me about a lot of memories of my childhood visit to the same place. The place hasn’t changed much over the years and that is what I liked most. Some places should not change otherwise they lose beauty. I was not introduced to Mulberries in my growing up years. This berry doesn’t grow in Bengal, hence I didn’t even know its name earlier. When I came to Delhi after my marriage then only I got to know about mulberries, and thankfully there was a tree at my Dwarka Apartment’s backyard where Mulberries used to grow in bounty during early summer. Before that, once my husband travelled to Pune and got some Mulberries from there, and we loved the juicy, sweet taste of the gorgeous, purple fruit. During the making of this Mulberry Jam, the reddish purple hue is the most beautiful sight to experience.
Coming back to the Delhi Mulberries all I want to say I didn’t find them sweet, in comparison to the Mahabaleshwar Mulberries their taste was pale. I was excited to see Strawberries and Mulberries everywhere throughout my trip and brought back a lot of them. But the Mulberries were getting spoiled very quickly. So, I couldn’t think of any better option than making a jam. And I’m so happy with the outcome. The jam turned out delicious, and not only with bread, but it can also be served as a topping on any dessert, ice-cream, etc. What a joy! If you’re getting Mulberries nearby make this ASAP, you wouldn’t regret. 🙂
Chunky, syrupy Mulberry Jam which is made with only 3 ingredients. Try this easy recipe, and you’ll never buy jam again from the store.
- 1½ cup- Mulberries
- ½ cup- Granulated sugar
- Lemon juice of ½ a lemon
Discard the small green stem with the kitchen scissor from each Mulberry. This is a tedious task but needs to be done. Wash the Mulberries gently, and keep aside.
In a nonstick frying pan add the Mulberries, sugar, and lemon juice. Over low heat cook the jam for 15 minutes or until it thickens, mash the Mulberries with the help of a spatula little bit. It’s up to you how much chunky you want the mulberries into the jam. I didn’t mash the Mulberries much, and I liked the way how the jam turned out. It's more like a preserve of sweet Mulberries with a gorgeous deep purple syrup. If you want a thicker jam, you can mash the Mulberries completely using a masher while the jam is cooking.
Do the jam test to check the jam is done or not. For the jam test, after the first 12 minutes put a few drops of the jam on a dry cold plate. Wait for a few seconds, drag a finger through it. If the jam is ready, the parting made by the finger will remain open. If it runs together, cook for some time more.
Remove from the heat, let the jam sit in the same pan to get completely cold before transferring into a jar.
- My jam was ready within 15 minutes. But time may vary a little bit, don’t worry about that.
- Use a dry spoon every time to scoop out the jam, and keep refrigerated after consuming.
- The jam stays well up to 1 month in the refrigerator, sometimes more than a month is what I’ve experienced.