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Рецепт Persian Mulberry Jam
by Global Cookbook

Persian Mulberry Jam
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Ингредиенты

  • 5 c. Persian mulberries
  • 1 c. sugar
  • 1 Tbsp. lemon juice
  • 1 pkt pectin - (1 3/4 ounce)

Инструкции

  1. Bring berries and sugar to boil in saucepan. Add in lemon juice and pectin. Simmer 20 min over low heat. Don't overcook fruits.
  2. Fill jars with jam, leaving about 1/2-inch head space. Fasten with new lids and place in boiling water bath for 10 min. Remove and cold. Check lids by pressing down in center. Lid shouldn't spring back; if lid springs back, return to water bath 5 more min. Tighten lids and wipe clean. Store in cold, dark place.
  3. This recipe yields 3 c..
  4. Comments: Persian or possibly "black" mulberry varieties, M. nigra, mature from mid-July to September, are always dark purple and abound in sweet-tart, staining juice.
  5. Yield: 3 c.