Mulberry Pie Filling

This mulberry pie filling is easy to make, and can be used not only for pie, but for topping on ice cream, in cakes or muffins or straight out of the jar!

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Course: Dessert

Keyword: Dessert, Mulberries, Mulberry, Pie

Prep Time: 10

Cook Time: 45

Total Time: 55

Servings: quarts/litres

Calories: 1297kcal

Author: S Jones

Ingredients

12 cups mulberries
4 cups sugar
3 cups water
2 tsp ground cinnamon
3 TBSP tapioca starch

Instructions

After collecting the mulberries fresh from the tree, wash them carefully. You can cut the stems off if you wish.
Pour the mulberries to a large thick based saucepan.
Add the white sugar, tapioca starch, water and ground cinnamon to the saucepan.
Heat over medium heat until boiling, stir occasionally.
Reduce the heat to a simmer and cook until the mixture becomes thick and gloopy. Stir occasionally to make sure the filling doesn't stick to the bottom of the saucepan.
Carefully spoon into clean, sterilised jars.
Clean the top and sides of the jars and add the lids.
If canning, water bath for 20 minutes and store in a cool place for up to one year.
Once open, refrigerate and consume with 2 to 3 days.

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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.