Mulberry trees came over the silk road to Turkey and have served as a treasured food for thousands of years .
Mulberries are known for their diverse nutritional properties including high amounts of fiber , iron, vitamin c, and resveratol, the powerful antioxidant also found in red wine.
20 fl Juice from damaged mulberries
2 1/2 lb Sugar (5 cups)
2 lb Mulberries
Using damaged mulberries, reduce them to juice in the usual way. Put the juice into a preserving pan with the sugar. Bring to the boil, stirring, and then skim. When moving vigorously, tip in the mulberries. (They should be ripe but not soft enough to mash.) Take the pan from the stove and leave until the fruit is warmed through (taste one). Then put back on the heat and boil gently for about 15 minutes. Pour carefully – so as not to break the fruit – into a large bowl. If, however, you are using a stainless steel preserving pan, you can leave the mulberries in it.
Next day, bring to the boil and simmer steadily for 15 minutes, or until setting point is reached. The point of this careful method is to keep the fruit as intact as possible. You can avoid breaking the fruit ‘by gentle stirring, and by simmering the fruit very slowly. Put into jars to store.
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