Remarkable Jam

I was lucky enough to get my hands on a few pints of Persian Mulberries at the Farmer's Market last week. At the restaurant we have seven pound cases delivered weekly. Yes you heard right, cases of this prized berry. Especially during this fruitful season, I always stop for a moment to recognize just how blessed I am to be around cases of Mulberries, Raspberries, Figs and the like. Back to Persian Mulberry land. Persian Mulberries', aka Morus Nigra, were originally cultivated in Southwestern Asia and have been naturalized all over Europe since the 17th century. The small jam like dark berry is so intensely sweet and unique, one might not dare to consume it outside of the raw state. Alas I had hit the end of my mulberry consumption for the week and decided a remarkable jam was in order. I have to admit, this was a bit of an off the cuff preserving session, however I recorded my actions in the hopes of all of you being able to get your pastry paws on some incredible mulberries.

I must re-state that there is absolutely nothing like a Persian Mulberry.

Remarkable Mulberry Jam
240 grams Persian Mulberries (this is a baby batch)
25 grams Rose (or whatever leftover champagne or red wine that you have)
Juice of One Lime
Pinch Fleur de Sel
75 grams granulated sugar
4 grams pectin

1. In a heavy bottomed sauce pot, combine berries, rose, lime and salt.
2. In a separate bowl mix together the sugar and the pectin.
3. Over medium heat bring the berries to a light simmer. Sprinkle in the sugar mixture while stirring with a heat proof spatula. **No whisks here
4. Bring the mixture back to a simmer for two minutes to release the liquid from the berries and gel the pectin.
5. Pour into sterilized jars and screw on lids.
6. Simmer jars in boiling water for one and a half minutes to seal jars and sterilize.

Save the jam for ice cream toppers, morning scones or enjoy this decadent jam straight out of the jar.


The packaging was created using trusty iridescent cellophane, along with wire form used for mask and mold making. Be sure to seam any cut edges so you don't nick the fingers of the jam eater.