Pantry / RICETTI
Maltese mulberry preserve
Ripe mulberries made into jam for bread and tarts.
◷ 65 min / 20 servings
Method
- Rinse mulberries and remove as many stalks as possible.
- Heat with water and lemon for 10 minutes. Mash lightly or sieve if you prefer to remove seeds.
- Add sugar and dissolve gently. Boil following its label and cold-plate test until a drop wrinkles.
- Cool and keep in clean containers in the fridge up to 2 weeks or freeze.
✳ From the kitchen
Mulberries feature in local farm-family preserves. This is not a shelf-stable canning recipe.
Tradition reference
Diar il-Bniet · Farm-family preserves ↗Reference for the dish tradition. This recipe is an original home-kitchen adaptation; family versions vary. Not professionally kitchen-tested.