Mulberry Jelly
Capturing the intense sweetness of ripe mulberries, this traditional jelly transforms fresh fruit into a rich, dark preserve with a firm set. The process involves extracting the pure juice and reducing it with sugar and a hint of lemon until it reaches the perfect consistency. Ideally served on buttered toast or as a glaze for desserts, this historical recipe yields a clear, ruby-red jelly that highlights the natural flavor of the harvest.
Ingredients
- 3 pounds Ripe mulberries (Originally '3 Rattal'. Ensure they are sweet and ripe.)
- 1 pound Granulated sugar (Originally '1 Sher'.)
- 2 teaspoons Lemon juice (Strained.)
- 6 cups Cold water (Originally '3 Sher' (approx 3 lbs/pints of water).)
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Instructions
- 1Wash the mulberries gently. Place them in a clean, non-reactive pot (originally tinned copper) along with the cold water. Cover the pot and simmer over low heat for 15 minutes. Then, increase the heat to medium-high and cook until the mulberries are completely soft and mushy.
- 2Remove the pot from the heat. Using a wooden or silver spoon, mash the berries thoroughly to release all juices. Prepare a thick cloth (muslin or jelly bag) by dipping it in hot water and wringing it out. Strain the berry mixture through this damp cloth, squeezing firmly to extract all the liquid. Discard the pulp.
- 3Dissolve the sugar into the extracted juice and add the lemon juice. Clean the original cooking pot thoroughly. Strain the sweetened juice mixture one more time through a clean, damp cloth back into the pot to ensure it is perfectly clear. Place the pot over medium-high heat.
- 4Boil the mixture until it reduces significantly. Continue boiling until the liquid reduces to approximately 1 pint (plus a tablespoon). The jelly is ready when it sheets from a spoon or reaches the setting point. Immediately pour into ceramic or glass jars. If any scum rises to the top after pouring, skim it off carefully with a spoon. Allow to cool completely before sealing; this jelly sets quickly and becomes firm.
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