Do you have to remove stems from mulberries for jam?

I've been asked a few times if you can leave the stems in mulberries when making jam. Nope. I most certainly would not do that it unless you like little sticks in your jam .

How do you enjoy mulberries?

If you're lucky enough to find them, grab them! Store, unwashed, in the refrigerator where they'll keep for a few days, or freeze them. Enjoy fresh or frozen mulberries as you would your favorite berries— over porridge, in salads, baked into muffins and cobblers, frozen into sorbet or fruit bars .

Are mulberries delicious?

You can eat any of them out of hand, but what they may seem to lack in a balance of sweet-to-tart flavors, they make up for in abundance . Dried mulberries are intensely sweet and are unique additions to granola and trail mix.

Is it OK to eat mulberries off the tree?

Originally Answered: Is the fruit from a mulberry tree safe to eat? Yes mulberries are safe to eat . They come in several types but they are all grown for food.

Can you eat mulberries from your backyard?

Yes! Berries, leaves, and young shoots are edible .

Why don t stores sell mulberries?

While mulberry trees are easy to grow, the fruit is difficult to harvest and has a refrigerated shelf life of two to four days . That's why most grocery stores don't carry them. The mulberry looks like an elongated version of the more popular blackberry, almost conifer shaped, and grows on several species of the tree.

What are the benefits of eating mulberry?

Health Benefits of Mulberry Mulberry good for digestion. ... Mulberry lowers cholesterol level. ... Mulberry good for immune system. ... Mulberry helps to control blood sugar levels. ... Mulberry improves blood circulation. ... Mulberry good for eyesight. ... Mulberry promotes brain health. ... Mulberry - Rich source of antioxidants. More items... Dec 9, 2022

What is the best flavor of mulberry?

The best-tasting of the mulberries, I'd even stick my neck out so far as to say perhaps the best-tasting of all fruits(!), is the black mulberry species . The berries aren't particularly big but they pack enough flavor that they could be the size of an orange.

What flavors go well with mulberry?

Mulberry, however, possesses a refreshing green / cucumber-like aroma (1-hexanol) which also gives slight herbal notes. It mixes well with cranberry, blueberry, elderberry, açaí, apple sauce, prickly pear fruit, grapes, or cognac .

Which mulberry tastes best?

Getting Started. There are several species of mulberry, but it is the black mulberry (Morus nigra) that produces the best-flavoured fruits.

What parts of a mulberry tree are edible?

The Edible Leaf Mulberry is a rare gem for any fruit enthusiast, offering both scrumptious berries and nutritious leaves . This underappreciated fruit boasts a sweet, honey-like flavor that captivates the palate, while its leaves are a sought-after culinary green in many cultures.

How do you remove a mulberry tree stump?

Cut and Leave & Cut and Treat We suggest using a high concentrate (between 20-50%), glyphosate-based solution and add in an indicator dye to keep track of what has been treated. Use a hand saw to cut down the tree or shrub. Get the stump as close to the ground as possible, ideally less than 1” off the ground.

How do you thicken mulberry jam?

5 Ways to Thicken Homemade Jam Just wait. You've followed the recipe and even tested the jam for thickness by smearing a bit of the cooked jam on a cold spoon straight from the freezer, but it still looks runny in the canning jars after processing. ... Add chia seeds. ... Cook it again. ... Add pectin. ... Cook it in a low oven. Sep 5, 2023

A Simple & Delicious Fresh Mulberry Curd Recipe (2024)

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A simple yet truly delicious fresh Mulberry Curd that is fantastic dolloped on scones, tucked into crepes, or swirled through yoghurt. It is also pretty great eaten straight off the spoon.

It started with a doughnut. It was the last one, and it sat there, right next to the till, as I waited to pay for my meal. The doughnut oozed a luscious, purple cream, which upon closer enquiry turned out to be blackberry curd. Not normally prone to sweet impulse purchases, I just had to try it. The curd was delightfully tart, but not too tart, providing a wonderful foil to the sweetness of the doughnut. Mulberries are in season at the moment, and I thought that if blackberry curd could be a thing, why not mulberry curd.

As a child, we would climb the large mulberry tree in the middle of the chicken run, wedge ourselves in a fork of the tree and feast on the many plump, deep purple berries within our reach. We would return home, our clothes covered in pinky-purple blotches that were resistant to most efforts of removal. However, until I had the idea for mulberry curd, the only thing I had have ever actually made with mulberries was mulberries jam.

With abundance comes a lack of appreciation. Now that I actually want mulberries I don’t have ready access to them. We don’t have a mulberry tree of our own (yet … I’m working on Mr Grumpy), so I have been out raiding the neighbourhood for fresh berries. After picking my neighbour’s tree clean of ripe fruit, I ventured further from home hoping to find enough berries to make another batch of curd. I knew of a tree that overhung one of the suburban lane-ways, and thought I had timed my foray well enough so as to limit my chances of discovery, yet still managed to be sprung by someone I knew. Good thing lane-ways are considered public property in Perth, and anything overhanging the fence is fair game.

It turns out that mulberry curd is very, very good. Just as good as lime curd. I’ve been doling jars out to the neighbours, which have received rave reviews. I love it on scones, swirled through yoghurt, stuffed into crepes, or even just spread on toast. And if you have a surplus of mulberries, can I suggest doughnuts.

Ingredient Substitutions

Frozen mulberries are readily substituted for fresh in this recipe. I like to stock the freezer when mulberries are in season, so I can make this curd whenever the mood strikes. If you can locate mulberries, use any other berry instead. You may just need to play around with the sugar levels depending on the sweetness of the berries.

Use standard white castor sugar in place of the golden caster sugar.

Tips for Great Fresh Mulberry Curd

This curd contains a lot less sugar than citrus curds, and will therefore not keep as well. Eat the curd within two to three weeks of making it. If you can’t eat it within that time, share with your neighbours – they will love you.

Many curd recipes advise you to sieve the eggs prior to adding them to the butter and sugar. The reason for this is to avoid little clumps of egg white in your finished product. I find if you whisk the eggs enough before adding them to the butter/sugar you can avoid this problem. If you do end up with wispy bits (and you care), you can sieve the curd prior to putting it in the jars.

Mulberries vary in sweetness, so I have provided a range in the recipe for the amount of sugar required. Start with the lower amount, and taste the curd after about 15 minutes of cooking. You want it to be tart, but not so tart it makes your tongue shrivel. Add more sugar at this point if required.

I prefer to make the mulberry curd in the Thermomix as it is easier, but have a provided the stove-top version below if you don’t have a machine.

Ingredients

400 g (3 cups) mulberries
2 Tablespoons lemon juice
175 g ( 3/4 cup) butter room temperature
100 - 150 g (1/2 - 3/4 cup) golden castor sugar
4 large eggs approximately 225ml (1 cup)
You will also need 5-6 125ml glass jars and lids.

Instructions

Preheat the oven to 120C.
Wash the jars and place them in the oven for 20 minutes. Turn the oven off but do not remove the jars.
Boil the lids in a saucepan for 5 minutes. Remove from the heat but do not drain the water.

To make the mulberry puree

Wash the mulberries, then place the wet mulberries in a small saucepan.
Simmer on a medium heat for 5 - 10 minutes, or until the mulberries have softened and are starting to fall apart.
Push the mulberry pulp through a fine sieve with a spoon into a bowl. This will separate any seeds and stalks from the puree. Reserve the puree and discard any solids left in the sieve. I typically have about 1 to 2 Tablespoons of pulp left that I discard.
Allow the puree to cool before proceeding. This is important as the puree will curdle the eggs if it is too hot.

To make mulberry curd in the Thermomix

Insert the Butterfly into the Thermomix bowl.
Add all the ingredients to the Thermomix bowl.
Cook at 80C for 20 minutes on Speed 3.
The mixture will have thickened, and should coat the back of the spoon. If not, cook in 2 minute increments at 80C until the desired thickness is achieved.

To make the mulberry curd on the Stove Top

Place the mulberry puree, lemon juice, sugar, and butter in bowl over a saucepan of barely simmering water.
Stir until the butter is melted and the sugar has dissolved.
Whisk the eggs until frothy then pour into the mulberry puree. Stir in gently.
Stir continuously until the mixture has thickened and coats the back of a spoon. Do not allow the mixture to boil or it will curdle.

Bottling Instructions

Remove the jars from the oven and ladle the curd into the warm jars.
Wipe the rims of the jars with a clean cloth to remove any spills.
Remove the lids from the saucepan, shake them to remove excess water and seal the jars.
Allow to cool then store in the fridge.

Notes

Mulberries vary in sweetness, so I have provided a range for the sugar. Start with the lower amount, and taste the curd after about 15 minutes of cooking. You want it to be tart, but not so tart it makes your tongue shrivel. Add more sugar at this point if required.

You can make the mulberry puree in the Thermomix, however I still like to sieve the puree before proceeding with the curd.

If you do use the Thermomix to make the puree, make sure you allow the machine and the puree to cool before proceeding with the recipe, or the eggs will curdle.

P.S. Looking for other sweet spreads? Try my Lime Curd or Small Batch Low Sugar Strawberry Vanilla Jam.