Black mulberry jam collected from the fresh harvest - How to make black mulberry jam in the village?
Making black mulberry jam in a traditional village setting can be a delightful and rewarding process. Here is a step-by-step guide to making black mulberry jam using simple, traditional methods:
Ingredients
1 kg fresh black mulberries
500 g granulated sugar
1 lemon (juice)
Equipment
Large pot or cauldron
Wooden spoon or ladle
Clean jars with lids
Muslin cloth or strainer
Sterilizing equipment (optional)
Instructions
Harvesting and Preparing the Mulberries:
Pick fresh, ripe black mulberries from the trees.
Remove any stems and wash the berries thoroughly in cold water.
Drain the berries well and gently pat them dry with a clean cloth.
Sterilizing the Jars:
If using jars for storage, sterilize them by boiling them in water for 10 minutes or placing them in a preheated oven at 140°C (285°F) for 20 minutes. Let them dry completely.
Mashing the Mulberries:
In a large pot or cauldron, add the cleaned mulberries.
Use a wooden spoon or potato masher to crush the mulberries slightly, releasing their juices.
Cooking the Mulberries:
Add the granulated sugar to the pot with the mashed mulberries.
Squeeze the juice of one lemon into the pot, ensuring no seeds go in.
Mix the ingredients thoroughly.
Simmering:
Place the pot on medium heat and bring the mixture to a boil, stirring continuously to prevent burning.
Once boiling, reduce the heat to low and let it simmer. Continue stirring occasionally.
As the mixture thickens, use a spoon to skim off any foam that forms on the surface.
Checking the Consistency:
To check if the jam is ready, place a small spoonful on a cold plate. Let it cool for a minute and then push it with your finger. If it wrinkles and holds its shape, the jam is ready. If not, continue simmering and checking every 5-10 minutes.
Straining (Optional):
For a smoother jam, you can strain the mixture through a muslin cloth or strainer to remove seeds and pulp. Press the mixture through with a spoon to extract as much liquid as possible.
Filling the Jars:
Carefully ladle the hot jam into the sterilized jars, leaving a small gap at the top.
Wipe the rims of the jars with a clean, damp cloth and seal them with the lids.
Cooling and Storing:
Let the jars cool completely at room temperature.
Once cooled, store the jars in a cool, dark place. The jam should keep for several months if stored properly.
Tips
Taste and Adjust: Taste the jam during the cooking process and adjust the sweetness or acidity by adding more sugar or lemon juice as needed.
Use Fresh Ingredients: For the best flavor, use the freshest mulberries available.
Monitor Consistency: Keep a close eye on the jam as it cooks to avoid over-thickening or burning.
Enjoy your homemade black mulberry jam on toast, pancakes, or as a filling for pastries!
#blackmulberry #harvesting #jamrecipe
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