Preserved Mulberries

Ingredients

• two quarts of mulberries
• two pounds of sugar

Method

1. 1

   Put two quarts of mulberries over the fire in a porcelain-lined kettle, after they have been carefully looked over, and the stems removed, and let them stand until they yield their juice; then squeeze them, and strain their juice; to each pint of mulberry-juice add two pounds of sugar; put the sugar and juice over the fire, and boil and skim them until they are clear; meantime, pick over more mulberries; allow two quarts of berries to the above-named quantity of sugar and juice; put them over the fire, and cook them gently until they are just tender, but not broken; when the berries are tender, let them stand over night in the sirup; the next day skim the berries out of the sirup, and put them into glass jars; put the sirup over the fire, and boil it until it begins to thicken; then pour it over the berries, close the jars, and seal them air-tight.

Nutrition per serving

Estimated from matched ingredients across 5 servings.

As published

This recipe was extracted from Miss Corson's practical American cookery and household management (1885) by Juliet Corson, page 292. The excerpt below is the record exactly as published.

PRESERVED MULBERRIES. Put two quarts of mulberries over the fire in a porcelain- lined kettle, after they have been carefully looked over, and the stems removed, and let them stand until they yield their juice ; then squeeze them, and strain their juice ; to each pint of mulberry -juice add two pounds of sugar

Cook this with the app: pantry check, scaling, and the assistant.