Mulberry Lavender Jam with Honey is not only a very healthy combination of ingredients, which marry perfectly together but also one of the most aromatic and delicious fruit preserves I have ever made.
The mulberry tree is one of my favourites, as it brings back so many memories of my childhood when I was growing up in Cyprus.
My eldest sister’s house had a large mulberry tree, producing juicy, white mulberries, which we would enjoy during summer.
Most of all though, it produced a thick shade where we usually sat and the whole family would have lunch under its shade.
Next to the mulberry tree, there were some swings where, with my sister’s children (my eldest niece is five years younger than me) and the other kids, we would often play during summer.
For many, many years after coming to Greece, I never had access to a mulberry tree, although most of the roads in Athens have them on the sidewalk. However, some do not bear fruit and those that do, are usually too high to be picked, not to mention that even if I could, I would avoid them due to traffic pollution.
Many years ago, during a visit to our relatives, who live in Sparta, when going on a day trip to Gytheio, I spotted a mulberry tree on the side of the road and made my husband stop so that we could eat some. That was the only time I ate mulberries until we moved to Assini.
Some friends of ours here in the village, have a huge mulberry tree producing black mulberries, so one day we arranged to visit their grove in order to eat and pick some.
In the video, I say that the mulberries ripen during June but depending on the area you are living, some may ripen late May and you can still find some on the tree, mid-July.
When picking them you must be careful as your hands and clothes may be stained and wear old shoes as a lot of them fall on the ground and will stick to your shoes, making a mess when going back home.
The same applies when cutting or removing the stem. You should definitely wear latex gloves.
Apart from this procedure which is time-consuming, making the jam is very easy.
I chose to make it with honey and brown sugar, for a healthier approach, but if you like you can make it with crystal sugar.
As the fruit does not have a high pectin content, what I did was to boil the fruit for fifteen minutes and let it cool. I saw that at this point it did not set, so I let it cool and then boiled it for another ten minutes. However, if you add sugar enriched with pectin or mix it with another fruit which is high in pectin, then the second time of boiling will probably not be necessary.
However, if you add sugar enriched with pectin or mix it with another fruit which is high in pectin, then the second time of boiling will probably not be necessary.
Although I have a thermometre, I sometimes prefer to do jams the old traditional way. Anyway, if using a thermometre, the jam is ready when it reaches 105 degrees Centigrade.
I have a huge lavender bush growing in my garden and love its delicate, floral taste. I decided to experiment and use some in the jam and was not disappointed.
Lavender transforms ordinary mulberry jam into an aromatic preserve, which we enjoy every day with our breakfast.
However, don’t only limit it to that. I’ve tried it with ice cream and it is amazing but I am also thinking to use it on cheesecake, in tarts, pies, in milkshakes, sorbets, cordials etc.
I also added some leftover French buttercream (Pate-a-bomb) in the whipped cream which made the dessert even more scrumptious!
As I said above, the jam is very healthy as all the ingredients I have used have many health properties.
I state below just a few of them but you can google each ingredient separately so as to find more about them:
- Mulberries are packed with antioxidants, they help the digestive system, lower cholesterol, etc.
- Lavender is also good for the digestive system, helps with insomnia, anxiety and depression etc.
- Honey is probiotic, helps regulate blood sugar, it reduces ulcers and other gastrointestinal disorders, etc.
- Brown sugar is much better than white sugar as it contains more essential nutrients than white sugar.
Mulberry Lavender Jam with Honey
Preparation time: 1 hour
Cooking time: 25 minutes
Makes: 1.5 kilos
- 1420 grams black or other mulberries
- 1 cup brown sugar
- 1 1/2 cups honey
- 4 fresh lavender buds
- Juice of 1 lemon
- Wash the mulberries, strain and remove the stems.
- Put them in a pot together with honey, brown sugar and fresh lavender buds.
- Let them sit until they release their liquid (for a couple of hours)
- Bring to a boil, lower heat and simmer for fifteen minutes. (If you are using pectin or sugar with pectin, at this stage you can add the lemon juice, remove from the heat and store in sterilized jars.
- If not, continue cooking for ten more minutes and then add the lemon juice.
Kopiaste and Kali Orexi!