The recipe is super easy and you can decide whether you keep it as a juice or cordial. I learned this recipe from my mum. We used to make various fruit juices back then to preserve the fruit available during summer to enjoy them during winter, and to benefit from the vitamins and minerals the fruit had to offer.
Mulberry Juice or Cordial – Long Shelf Life
- Place 2kg mulberries in a bowl with water for about 1 hour. If there are any bugs in the fruit, they should float at the top after this time and you can scoop them. Rinse the fruit.
- Combine the mulberries with 1kg sugar in a large pot and leave it covered with a lid overnight.
- Add 500ml water, mix through, and bring it all very slowly to a boil on the lowest heat. This should take about three hours. Take it off the heat when it starts to boil and cool it down to room temperature.
- Drain through a cheesecloth and squeeze thoroughly to get the most out of the fruit. I usually leave the fruit in a colander on top of the pot for a couple of hours while applying some weight on top of the cheesecloth to make the job easier. Discard the fruit (chickens love it!)
- Bring the juice to a boil. Fill into sterilised jars and close immediately. The juice is shelf-stable for up to one year when the lid pops in. Same as when you make a jam.
- *Cordial option: Let the juice simmer for a while until it evaporates to your liking before filling the jars.*
Mix with water, or tea, or with a clear alcohol 😉
Enjoy!
Let me know in the comments below if you have any questions. You are welcome to share the recipe by giving the credit to me and linking it to my website.
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