Spring is in the air and our fruit trees are going nuts, especially our mulberry trees.
Picking the fruit is always a fun affair, with the whole family involved. Lupa the husky loves to forage for the fallen fruit amongst the grass – his snout working in over drive.
With the first of the seasons storms, one particular tree has seemingly doubled in size in the past week. After a few days of great harvesting and eating we had over 5kg’s of mulberries. Having more than enough for simply putting on our morning cereal or making the casual pie, we decided there was nothing better to do than to turn these juicy mulberries into glorious dark jam.
Turning these mulberries into jam is alot easier than you would think. You need the same weight of sugar as mulberries and the juice and rind of lemon. We used 3kg’s Mulberries, 3kg’s Sugar, 2 lemons zested and juiced. Add the mulberries and sugar into a big pot until all sugar has dissolved turn on the heat to a medium temperature and add the zest and lemon juice. Stir every so often until it comes to the boil, then turn the heat down and let it simmer away for a good 40-50mins. To check if your jam is done take a spoonful of jam and put it on a saucer, place the saucer in the freezer for 5mins. When you take it out tip it on its side and you can see if it is at the right consistency.
With the jam canned and ready to go, we measured out the sizes and labelled them. We plan to sell some to our friends to fundraise for our overseas trip to Canada. Hopefully this jam will give them some tasty reminders of us.
Our mushrooms have also grown. This was our first attempt into the field of fungi and it really paid dividends with some bumper sized buttons.
We tried to do the best by our mushies as we could, and make them the centrepiece in a great Sunday breakfast. They were damn good considering they were grown in a wardrobe…