Recipe Information
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Yield: About 3 to 4 small jars
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Prep Time: 20 minutes
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Cooking Time: About 45 minutes plus straining
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Difficulty: Beginner friendly
Ingredients
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1.4 kg fresh mulberries, stems removed
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1.5 litres cold water
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Juice of 1 lemon
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Granulated sugar (measured after straining)
Step-by-Step Method
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Cook the mulberries
Place the mulberries and water into a large saucepan. Bring slowly to the boil, then reduce to a steady simmer. Cook for 35 to 40 minutes, stirring occasionally, until the fruit has completely softened and released its juice. -
Strain the juice
Pour the cooked fruit into a jelly bag or a muslin-lined sieve set over a bowl. Leave to drip for at least 4 hours or overnight. Do not squeeze the fruit, as this will cloud the jelly. -
Measure and add sugar
Measure the strained juice. For every 600 ml of juice, add 450 g granulated sugar and the lemon juice. Pour everything into a clean saucepan. -
Boil to setting point
Heat gently, stirring until the sugar has fully dissolved. Increase the heat and boil rapidly for 8 to 10 minutes. Test for set using the chilled plate test. The jelly is ready when it wrinkles lightly when pushed. -
Jar the jelly
Remove from the heat and skim off any surface foam. Pour into warm sterilised jars and seal immediately.
Practical Tips
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Fully ripe mulberries give the best colour and flavour.
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Mulberry juice sets quickly, so prepare jars before boiling.
Serving Suggestions
Serve on toast, spoon alongside roast meats, or pair with firm cheeses.
Storage and Reheating
Store sealed jars in a cool, dark place for up to 12 months. Once opened, refrigerate and use within 4 weeks.
