Black Mulberry Jam

Hello Dear Friends,

This week, my neck got tense and tense, and I finally went to the kitchen to get some relief. I always say that there is a medicine that is good for everyone's soul. Mine also surrounds the kitchen reçel smell…

black mulberry jam I prepared a one-to-one measure like the blackberry I prepared before, by adding sugar as much as the gram weight of the fruit I will use. Mulberries leave their water in a very short time and start to condense. Jam It finds its consistency in about 20 minutes.

While the jam is hot It may sound watery, but it continues to thicken as it cools. For this reason, at the end of 20 minutes, you can decide whether to boil it for a while by adding 1-2 drops to a porcelain or glass tea plate that you have cooled in the refrigerator. If the juice of the jam flows slowly when you pour it on the cold plate and turn the plate on its side, the consistency is okay. Then you can add lemon juice or lemon salt and boil it for a short time and take it off the stove.

Love…

Ingredients for Black Mulberry Jam Recipe

• 350 g black mulberry
• 350 gr granulated sugar
• 2 cloves
• 1 stick of cinnamon (if large, cut in half and crumble)
• 1 cardamom (optional)
• 1 part lemon salt or 1 teaspoon lemon juice

How to Make Black Mulberry Jam Recipe?

1. Rinse the black mulberries, remove the stems (optional) and leave to drain.
2. Take mulberries in a medium saucepan, add sugar, cloves and lightly crushed cardamom and turn on the stove.
3. Cook over medium or low heat for 20-30 minutes, stirring occasionally.
4. Add lemon juice or lemon salt to the thickened jam and boil it for 5 more minutes on low heat.
5. Put the jam you left to cool in the pot in a jar and keep it in the refrigerator.