Persian Mulberry Jam Recipe - Cooking Index
Persian Mulberry Jam Recipe - Cooking Index
Persian or "black" mulberry varieties, M. nigra, mature from mid-July to September, are always dark purple and abound in sweet-tart, staining juice.
Type: Fruit| 5 cups | 1185ml | Persian mulberries |
| 1 cup | 198g / 7oz | Sugar |
| 1 tablespoon | 15ml | Lemon juice |
| 1 | Pectin - (1 3/4 oz) |
Bring berries and sugar to boil in saucepan. Add lemon juice and pectin. Simmer 20 minutes over low heat. Do not overcook fruits.
Fill jars with jam, leaving about 1/2-inch head space. Fasten with new lids and place in boiling water bath for 10 minutes. Remove and cool. Check lids by pressing down in center. Lid should not spring back; if lid springs back, return to water bath 5 more minutes. Tighten lids and wipe clean. Store in cool, dark place.
This recipe yields 3 cups.
Each tablespoon: 22 calories; 2 mg sodium; 0 mg cholesterol; 0 grams fat; 6 grams carbohydrates; 0 protein; 0.14 gram fiber.
Source:
The Los Angeles Times, 07-19-2000
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