|Also useful for caulking doors and windows, |
if you don't mind the ants.
As far as jam (jelly? conserve? I can't tell that shit apart) goes, it's quite tasty, but a little tough to work with. It helps to warm it up a bit before you use it. It's great on a bagel with a schmear of cream cheese, or even over some vanilla ice cream. Give it a try and mess around with the pectin and sugar and let me know what you come up with. As always, notes are in blue.
- 4 cups mulberries
- 7 cups sugar
- 1 box (1.75 ounce) powdered pectin
- Run fruit through a food mill.
- Take the milled fruit and resulting juice into a stainless steel pot
- Add pectin, stir and bring to a rolling boil on high heat
- Add the sugar. Bring back to a rolling boil and boil EXACTLY one minute (this is straight off the Sure-Jel instructions and they are not kidding. I've screwed this up and ended with quarts of cinnamon-apple syrup. Not with this recipe, mind you. We're using mulberries here. If we started with mulberries and ended with cinnamon-apple, we'd be dealing with some sort of alchemy.)
- Watch in horror as the entire mixture foams up over the top of the pot and makes a huge fucking mess of the stove top (alternatively, stir constantly and be ready to adjust the heat to prevent foaming)
- Get the pot off the heat and start getting it into half pint jars. This stuff will start setting fairly quick.
- Seal the lids and process in a boiling water bath for five minutes (as always, check with the National Center for Home Food Preparation to ensure you're not accidentally poisoning anyone)
- After five minutes, remove jars to a wire rack and wait for the satisfying "thunk" that means they're sealed. Store in a cool dark place for up to a year or until you're too afraid to open it.
- Reflect on how "Mulberry Jam" would be an awesome name for a funk band.