With so many mulberries on our tree, we were having a hard time keeping up with them before they went rotten. So, I started to preserve some for later use, making some mulberry jam and this delicious syrup. Learn how easy it is to make delicious mulberry syrup with your excess mulberries.
How to Make Mulberry Syrup
To make this yummy syrup, you will need to make a juice by cooking the mulberries with water in a pot. After straining the pulp to remove it, the leftover juice is added to the saucepan with a couple of other ingredients and cooked until it has thickened.
How to use mulberry syrup
This delicious syrup can be used in many ways including:
- on ice cream
- on pancakes or waffles
- in iced tea
- in muffins, cupcakes, cakes and desserts
- in yoghurt
- over oatmeal
- in cottage cheese
How long does homemade syrup last?
This syrup lasted for 2 months in my fridge when stored in an airtight glass mason jar. Make sure the glass jar you use is clean to ensure there is no bacteria being introduced into the syrup before pouring the syrup into the jar. If you see any mould growing on the syrup, throw it out. If you wish to can this syrup, please follow proper canning instructions.
To keep mulberry syrup for a longer period of time, freeze it in a tightly sealed container, allowing at least 2 inches of head space. It should freeze for up to 6 months.
Mulberry Recipes
If you love this syrup, you will also enjoy these delicious syrup recipes – lime syrup, orange syrup, strawberry syrup, blueberry syrup, rosella syrup, lemon syrup and elderberry syrup.
Mulberry Syrup
Simple Living. Creative LearningIngredients
- 3 cups fresh mulberries
- 4 apples, sliced
- 2 cups water
- 2 cups sugar
- 1 TBSP vanilla extract
- 1/4 cup lemon juice
Instructions
- Process the fresh mulberries in a blender, or food processor for a few seconds until the berries are totally pulverized.
- Place the mulberries, apples, vanilla and water in a saucepan. Bring to the boil, then simmer for 10 minutes.
- Strain the juice through a mesh strainer into a bowl or into a small, clean saucepan. Some seeds may through, but that's okay.
- Discard the pulp and place the juice into a saucepan with the sugar and lemon juice and simmer until thickened - about 15 minutes.
- Pour into sterilsed jars, add the lid and cool before storing in the fridge for up to 2 months.
Nutrition
Nutritional information is an estimate and provided as a courtesy. The values may vary according to the ingredients and tools that are used. Please use your preferred nutritional calculator for more detailed information.
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Jillian
Could I use honey in place of the sugar?
S Jones
I personally haven’t tried it, but have heard of others doing it. If you do try it, let me know how it goes.
Melissa
Can you can this. If so how long
S Jones
You can can this, following the instructions for jams and jellies.
Cathy
Love it! Beautiful on Greek yoghurt and berries.
Can you freeze the syrup?
S Jones
Yes, you can freeze mulberry syrup. Freeze it in a tightly sealed container, allowing at least 2 inches of head space. It should freeze for up to 6 months.