Mulberry Ginger Syrup

Start your day off right, top your favorite french toast, pancakes or waffles with Mulberry Ginger Syrup. Mulberries are delicious. To me, the flavor of a mulberry is similar to a blueberry, black raspberry and an acai berry, all rolled into one. Making mulberries absolutely delicious. My son and daughter-in-law have mulberry trees on their property, which is great for me.

Pick Your Own

If you are new to canning, check out Pick Your Own for all you will ever need to know about canning and to find recipes galore! You can also look up where you can “pick” in your state. Which means all you have to do is look up mulberries in your state and start picking. Pick Your Own is a fantastic website that you need to check out. Along with all of your picking needs, it has recipes for making jam, jellies, pie fillings, pickles and so on.

syrup

Mulberry

Mulberry Ginger Syrup is so delicious over pancakes, waffles, french toast and even ice cream! But what is are mulberries? There are three principal varieties of the mulberry, black, red and white. The black, really purplish-black variety is commonly found in Europe. The red in the eastern and southern United States and white in Asia. Mulberries look somewhat like blackberries in size and shape.
When fully ripe, their flavor is sweet-sour but somewhat bland. Unripe berries are incredibly sour. Mulberries are not commercially grown in the United States but grow wild from Massachusetts to the Gulf States and as far west as Nebraska. They can be eaten raw or used for jams, jellies, desserts and mulberry wine. Now you can make mulberry ginger syrup too.

syrup

Mulberry Ginger Syrup

Delicious on waffles, pancakes, French toast and anything else you'd like.
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Ingredients

  • 6 cups mulberry juice
  • 1 ounce thinly sliced crystallized ginger
  • 9 cups sugar

Equipment

  • canner, jars, lids and rings

Instructions
 

  • Send mulberries through a food mill to remove seeds and excess pulp.
  • Combine mulberry juice, ginger and sugar in a large saucepan.
  • Bring to a full rolling boil, boil for 1 minute, skim foam off the syrup and discard.
  • Remove from heat and fill jars leaving 1/2-inch head-space.
  • Wipe rims of jars clean with a warm wash cloth. Place lids on jars and tighten rims.
  • Process in a boiling water canner for 10 minutes.
  • Remove jars carefully with a jar remover.
  • Place hot jars on counter top.
  • As jars cool you'll hear a "ping" when the jars seal.
  • Leave undisturbed for 24 hours.
Course: Syrup
Cuisine: All-American
Author: Lynn / Turnips 2 Tangerines
Keyword: crystallized ginger, mulberry, syrup

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