It’s the ‘very berry’season in my home!! I am literally swamped with berries of late! I am having strawberries and mulberries for breakfast, lunch…dinner and then some for desserts 😁 and I am loving them! They are so juicy and the colour…oh my.. I have an almost permanent purple stain on my lips because of the mulberries 😂😂 but I can’t seem to stop popping them each time I walk past the dining table…and I am never short of excuses to be ‘walking past’!! LoL!
I mean, look at them beauties…can keep your hands off?! Specially the mulberries….this is just the third, maybe the fourth time in my entire 29 years of existence that I could lay my hands on them…probably I couldn’t have paid much attention to them around me…but this year has been different…I can see them everywhere..beautiful, organic and absolutely delicious! Just as yummy as the juicy red strawberries.
I will share some health benefits of various berries here……I have read a lot about them online and because I prefer eating seasonal produce, I strongly recommend that one must have them but obviously you must consult doctors whenever necessary.
Strawberries:
Improves immune system.
Reduces the chance of contracting eye related ailments and issues.
Helps maintains a healthy heart by keeping Blood Pressure in check.
Reduces risk of of gout, cancer and arthritis.
Reduces cholesterol.
Great anti-oxidant and helps maintain great skin, hair and overall health.
Studies say that one bowl of strawberries a d is just about 50 calories!
Mulberry (Shahtoot):
Cures certain diseases.
Cures cancer.
Prevents blood clots and heart stroke.
Cleanses blood.
Prevents seasonal cold and flu.
Strengthens kidney and helps cleanse liver.
Keeps blood sugar in check.
So coming to what I did with these berries besides chomping on them was jamming! I made Strawberry Jam last year, it was super delicious and absolutely lip-smacking! I made another batch within a month because I almost didn’t want it to ever get over 😋
So this time around, I wanted to use both the berries in the jam and that’s exactly what I have done! Look at the jam…it’s so beautifully coloured…and has little chunks of strawberries and mulberries 😍…perfect on a slice of fresh homemade sandwich bread!…..yummmm!
Since I am not tea/ coffee person, I prefer a light lemon tea with a ton of sugar…literally 😂😂 and a couple of slices of bread with my homemade jam slathered all over ….pure bliss!
Let’s make some jam….
Yield: Approx 200 gms
Equipment: a big bowl, measuring cups/ spoons, a heavy bottomed pan, a potato masher, a small stainless steel/ ceramic plate, a clean & dry glass bottle to store the jam.
Ingredients:
300gms fresh strawberry
100 gms fresh mulberries
3/4 cup sugar (I added this much as it is good enough for our taste and the mulberries we’re extremely sweet. Adjust to your taste preferences and as per how sweet the berries are!)
1 tsp lemon juice
Method:
Wash the mulberries and the strawberries, pat them dry. Then hull the strawberries using a paring knife (a regular knife will also do). Remove the small stalks on each mulberry. Chop the berries roughly and keep them in a large bowl.
Add sugar to this and mix well. Cover and set it aside for 4-5 hours. Remember to stir it once every 30 mins or so. This will macerate the mulberries and the strawberries well (help in releasing the juices).
After 4-5 hours, that’s how they should look.
Alongside, place a ceramic/ stainless steel plate in the freezer, it will be used later to check the consistency of the jam.
Heat a heavy bottomed pan, add the mulberries and the strawberries with all their juices to the pan, stir continuously until they come a rolling boil, this will take about 6-7 mins. Using a potato masher, mash the mulberries and the strawberries well and continue to stir. Cook for another 10 mins. Add the lemon juice at this stage (lemon juice is added to give a nice gloss to the jam). Let it cook & allow the juices to reduce for a few mins, but ensure you stir it constantly.
Once the jam looks thick and gooey, keeping the flame on, drop some on the chilled plate and wait for 30 secs to let it set. Then draw a line in between, if the lines do not spread into each other, it means that the jam is ready & you can turn off the gas.
If not, then cook it for another 5-7 mins and repeat this step with another chilled plate.
Cool the cooked jam thoroughly and store it a clean & dry glass bottle/ jar. Always use a dry spoon to remove the jam. Store this in the refrigerator and it should last for over 6 months ☺️
I even add some this jam to bowlof warm custard and it tastes delicious…a dessert without effort 😍😍😍
Love,
Shreya💝
