Silk is made by silkworms (caterpillars actually) and silkworms will only eat mulberry leaves. This means that the silk farm nearby has to grow mulberry plants and they sell mulberries – a happy bi-product of silk! I had lots of mulberries in my freezer from last mulberry season (February and March), but I need to defrost my freezer, so I decided to do something with those mulberries. This syrup doesn’t need refrigeration if it’s canned properly.
Mulberries have less juice than some other berries, so I needed a lot of berries to get enough juice. Therefore, I don’t recommend using this recipe with other kinds of berries, but this recipe from the National Center for Home Food Preservation should work. I based my mulberry syrup recipe on it, but increased the amount of berries.
- 20 C (2 kilos) mulberries, frozen or fresh
- 6 1/2 C sugar
- If the mulberries are frozen, melt over low heat
- Use a hand blender to pulverize the berries and release more juice
- Cook for 5 minutes over low heat
- Strain the berries through a fine sieve, pressing down on them with a spoon. If you need more juice, put some berry pulp into a thin cloth and squeeze the juice out. I used a handkerchief for this (now purple by the way). There should be 4 to 4 1/2 cups of juice.
- Return the juice to a clean pan. Add the sugar, bring to a boil and simmer for 1 minute.
- Can in 4 half-pint jars and process by boiling in water according to the directions here.