Mulberry Preserve: Make The Most Of This Summer Berry

By Devi Poojari

This rich purple homemade preserve made with shehtoot (mulberries), is one of the most underrated jam varieties but also a great way to enjoy these summer berries through the year.

INGREDIENTS

2 cups mulberries, rinsed 1.5 cups raw sugar Juice of ½ lemon

METHOD

Add the mulberries and sugar to a saucepan and mix until the berries start to release their juices.

METHOD

Place the saucepan on heat and let the sugar melt completely as the berries breakdown.

METHOD

Continue to stir until the mixture begins to thicken. This should take 10-15 minutes.

METHOD

Pour a few drops on a cold plate and run your finger through the middle.

METHOD

If the juices remain where they are and don’t get runny, turn off the heat and squeeze in the lemon juice.

METHOD

Cool completely before storing in a jar and refrigerating it.

METHOD

Use on French toast, pancakes, muffins and rotis.