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Easy, flavorful, and so fun to make! 1. Mulberry Puff Pastry Danishes. Source: babaganosh.org. Let us start with something that is fun! But simple and quick to make with fresh fruits even if you are a beginner baker. These Danishes hold an easy cheesecake filling with cream cheese, white sugar and fresh mulberries.
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Easy Freezer Mulberry Jam is made with fresh or frozen mulberries, sugar, lemon juice and liquid pectin. A delicious jam you don't usually see in the stores. The mulberry trees grow wild in our yard and picking them can be done by hand or by placing a sheet of plastic under a branch and shaking the branch so the berries fall onto the plastic.
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The first method is to line a baking sheet with wax paper or parchment paper. Then spread the mulberries on the lined pan in a single layer. The berries should not be touching. Then simply place the baking sheet in the freezer. Once the berries are frozen you can transfer them to a freezer bag, label and seal them, and put them back in the freezer.
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In a small bowl, mix together sugar and pectin powder. Don't skip this step, or your pectin will clump. Set aside. In a large, non-reactive pot, combine mulberries, lemon juice and the calcium water. Bring to a full boil. Add sugar-pectin mixture, stir mulberry jam vigorously 1-2 minutes while cooking to dissolve pectin.
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Preheat the oven to 350°F. Either butter and flour or line a muffin pan with paper muffin liners; set aside. Step 1: Add flour, salt, baking powder, and cinnamon to a medium-sized bowl. Whisk to combine. Step 2: Using a mixer, cream butter on medium until fluffy for about one minute.
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Mulberry juice can be frozen or canned safely; I recommend making it a bit stronger with more sugar and use it as a concentrate that you dilute later with water. 10. Dehydrate Mulberries. After freezing and canning, the next best way to preserve mulberries is to dehydrate them. When you dehydrate fruits, it's essential that you dry them all.
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Step 1: Line the bottom of a 9" pie pan with the bottom crust and crimp edges. If using frozen fruit, pour the mulberries into a large bowl until partially thawed. Step 2: Mix mulberries with orange zest, and orange juice. If you need to, you can substitute lemon juice and zest. Step 3: In another bowl, mix sugar, flour, and salt.
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Unlike most companies, Frog Hollow Farm allows you to pre-order fruits that aren't yet in season. This is much better than waiting for the fruit to go live on the site and hoping that you make your purchase in time. The mulberries are expensive though, costing $99.99 for a four-pack and $149.99 for an eight-pack.
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Creative ways to use frozen mulberries include making mulberry smoothies, pies, muffins, sauces, and jams. Additionally, frozen mulberries can be incorporated into dessert options like sorbets, crumbles, and chia puddings. They also enhance the flavor and nutritional value of salads when added as a colorful ingredient.
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Add the liquid pectin and boil for 1 minute stirring constantly. Remove from the heat and skim off any foam. Let cool a few minutes then ladle into freezer containers leaving about 1/2″ headspace. Place into the refrigerator, uncovered, to cool for about 15 minutes. Cover and freeze for up to one year.
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When ready to bake the next morning, preheat oven to 350 degrees and spray a 12-cup muffin tin with baking spray and set aside. Gently toss 1 cup of mulberries with another tablespoon of flour in a separate bowl. Pour berries into muffin batter, stirring gently until just combined.
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Single-Layer Freeze. Freezing the berries in a single layer will ensure that the berries will remain separate once they are frozen. Spread whole, washed mulberries in a single layer on a baking sheet or on plates. Freeze the fruit, uncovered, for at least 2 hours, or until completely solid.
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3. Fresh Mulberry Cobbler. Enjoy an amazing sweet treat with this lovely cobbler that's superbly tasty and is sure to whet your appetite! A mulberry filling of berries, sugar, lemon juice, and cornstarch, is topped with a flavorful batter before being baked in the oven until a nice golden brown color is achieved.
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Baking. Preheat the oven to 375 F. Brush the top crust with the egg wash. Bake on a low rack of the oven for 45-60 minutes, or until the filling is bubbling in the center and the crust is golden brown. Allow the pie to cool for 20 minutes before serving, ideally removing it and letting it rest on a wire rack.
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Mulberry ice cream from fresh or frozen mulberries. You can use fresh OR frozen mulberries for this ice cream recipe! I often freeze mulberries when I can't get through them all if it's a really good mulberry season. To freeze mulberries for ice cream, remove the stems (if you want to take the time to do that—see recipe notes below) and wash.
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Instructions. Begin by gently placing the mulberries into a large bowl set in your sink. Fill the bowl with enough cool water to completely cover the berries (they'll float a bit, but that's ok). Add 2 cups of white vinegar to the berries and gently "swish" them around to ensure bugs and debris are knocked loose.
