Wash the mulberries carefully, making sure to clean them well of impurities and any leaves or twigs. It is important to remove the stems, and to avoid dirtying your hands, I recommend using a pair of scissors, which will make the process faster and cleaner. After you have finished cleaning the mulberries, place them in a large pot, adding freshly squeezed lemon juice over them. The lemon will not only add a pleasant taste but will also help preserve the color and flavors.
Add the sugar, keeping in mind that the mulberries are already quite sweet. It is good to start with a smaller amount of sugar, about 200 g, so you can adjust the taste along the way. Place the pot on low heat and let the mixture boil, stirring occasionally to prevent sticking. As the jam starts to boil, the sugar will dissolve completely, and the mulberries will release their juices. It is essential to be patient, as you need to let the syrup reduce until it reaches the desired consistency.
After about 30 minutes, when the syrup has started to thicken, it is time to use a blender to turn the mixture into a smooth paste. This step will give the jam a pleasant and homogeneous texture. After you have blended the mulberries, let them boil for another 5-10 minutes. This will help intensify the flavors and achieve an ideal consistency.
Prepare the sterilized jars by boiling them in water for 10 minutes, then let them dry. Pour the hot jam into the prepared jars, being careful not to leave air bubbles inside. Close the jars with screw caps, making sure they are well sealed. Once you are done, turn the jars upside down and cover them with a tablecloth or a thick blanket to keep them warm. This process helps create a vacuum, essential for preserving the jam.
Let the jars cool for 20-30 minutes, then restore them to their normal position and keep them covered until the next day. Once completely cooled, the mulberry jam can be stored in the pantry, in a cool and dark place, where it will keep perfectly to be enjoyed on toast or as a filling for delicious cakes. This simple and tasty recipe will bring a touch of summer into every jar!
Add the sugar, keeping in mind that the mulberries are already quite sweet. It is good to start with a smaller amount of sugar, about 200 g, so you can adjust the taste along the way. Place the pot on low heat and let the mixture boil, stirring occasionally to prevent sticking. As the jam starts to boil, the sugar will dissolve completely, and the mulberries will release their juices. It is essential to be patient, as you need to let the syrup reduce until it reaches the desired consistency.
After about 30 minutes, when the syrup has started to thicken, it is time to use a blender to turn the mixture into a smooth paste. This step will give the jam a pleasant and homogeneous texture. After you have blended the mulberries, let them boil for another 5-10 minutes. This will help intensify the flavors and achieve an ideal consistency.
Prepare the sterilized jars by boiling them in water for 10 minutes, then let them dry. Pour the hot jam into the prepared jars, being careful not to leave air bubbles inside. Close the jars with screw caps, making sure they are well sealed. Once you are done, turn the jars upside down and cover them with a tablecloth or a thick blanket to keep them warm. This process helps create a vacuum, essential for preserving the jam.
Let the jars cool for 20-30 minutes, then restore them to their normal position and keep them covered until the next day. Once completely cooled, the mulberry jam can be stored in the pantry, in a cool and dark place, where it will keep perfectly to be enjoyed on toast or as a filling for delicious cakes. This simple and tasty recipe will bring a touch of summer into every jar!
Ingredients
500 g black figs (well baked) 250 g sugar juice from 1/2 lemon