Recipe Talk

MULBERRY JELLY

On a beautiful late May or early June day, gather a
colander of mulberries (very much available every 17th year
when the birds have their tummys full of cicadas). Rinse;
cover just barely with water in a heavy large saucepan, or
pressure cooker. If saucepan, simmer 10 minutes, if pressure
cooker, 1 minute at 5 pounds. Pour into strainer lined with
thin cloth and allow to drain and drip. Measure equal amounts
of sugar and juice into large heavy kettle; add 1 tablespoon
lemon juice. Bring to full boil, stirring constantly, and cook
until jelly sheets from the spoon. Turn heat off and add 1
teaspoon butter, stirring until dissolved, and foam is gone.
Pour immediately into hot jars and seal. (Mulberries are low
in natural pectin - to be sure of jelly, rather than syrup, use
Certo or Sure-Jell, following recipe for blackberry jelly.)
*BLKLIN
May mulberries
fruited fully and beautifully
turned a day
which opened gray
into sunlight
and bright.
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MULBERRY-PINEAPPLE JAM

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3 c. mulberries
3 c. fresh pineapple
1/2 c. lemon juice
1 box Sure-Jell
7 c. sugar

Pulverize mulberries and fresh pineapple. Add lemon
juice, Sure-Jell and sugar. Boil for 10 to 15 minutes or until
jam gets to cling to the spoon. Pour into sterilized jars.
Seal with hot wax.

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MULBERRY-RHUBARB PIE
(Double Crusted)
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2 c. mulberries
1 c. rhubarb, cut into chunks
1 c. sugar
3 1/2 Tbsp. flour

Cover bottom of pie tin with lower crust. Sprinkle 1/3
of flour and sugar mixture over top of crust. Mix mulberries,
rhubarb and rest of sugar mixture. Put into pie tin and dot
with butter. Cover with top crust. Using a clean cloth or
pastry brush, brush top crust with milk and sprinkle sugar over
crust. Bake at 425 degrees for 40 to 45 minutes.
This recipe was given to me by Jan Saunders and we have
enjoyed it so much during the berry season.

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MULBERRY BREAD

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1 c. mulberries or cranberries
2 c. flour
1 c. sugar
1 1/2 tsp. baking powder
1/2 tsp. baking soda
1/2 tsp. salt
1 orange
2 Tbsp. margarine, melted
1 egg, beaten
1 Tbsp. chopped nuts

Sift dry ingredients together. Grate rind from orange;
squeeze out juice. Add water to orange juice to make 3/4 cup
liquid. Add rind, liquid, margarine, egg to dry ingredients;
mix. Fold in cranberries or mulberries and nuts into batter.
Pour into an oiled, lined 9 x 5 x 3-inch loaf pan. Bake at
350 degrees for 1 hour. Yields 1 loaf.

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FRUIT COBBLER

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1 qt. mulberries, fresh and
uncooked
2/3 c. sugar

Dough:
3 c. flour
1 2/3 c. milk
2/3 c. sugar
2 eggs
2 tsp. baking powder, mix in
flour
1 tsp. vanilla

For a 9 x 12 x 2-inch pan. Mix all ingredients, stir
until a smooth dough--like a pancake dough. Pour 1/2 of dough
in a greased baking pan. Put mulberries on top of dough. Put
the other half of dough on top of berries. Spread evenly
sprinkling with sugar and nutmeg. Bake at 325 degrees for 35 minutes.

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MULBERRY PIE

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3 c. mulberries
1 c. sugar
2 Tbsp. cornstarch
1 tsp. lemon juice

Mix ingredients, pour into 8-inch pie crust. Bake at
350 degrees for 45 minutes.

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MULBERRY WINE

Select mulberries changing from red to black. Spread on
cloth; let stand 24 hours. Place in kettle, squeeze out all
juice and drain. Boil 1 gallon water for each gallon juice and
add a little cinnamon, slightly bruised. Add 6 ounces sugar to
each gallon of cinnamon water. After it has settled, skim,
strain and add to mulberry juice. Add 1 pint white or Rhenish
wine for each gallon of liquid. Let stand in a cask 5 to 6
days. Draw off wine and keep in a cool place.