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I’m all about getting free food and thankfully, there’s a bounty of mulberry trees in our area of Indiana.  Though the berry can be hard to work with in other desserts, it makes an excellent, full-of-flavor syrup that eliminates any problems from the seeds and stems.  Use over warm pancakes, waffles or drizzle over ice cream.

Mulberry Syrup


Jelly bag or cheesecloth

Rinse the mulberries and place in a saucepan.  Pour in just enough water to cover the berries.  Heat until a rolling boil, remove from stove and mash the berries to extract the juice.  Hang in a jelly bag or in several layers of cheesecloth and let drip for several hours or cool slightly and squeeze out the contents.  Pour juice into a measuring cup to determine amount, pour into a saucepan and add twice as much sugar as juice (Ex: two cups juice means four cups sugar).  Bring to a roiling boil, reduce heat and simmer about ten minutes or until the syrup begins to thicken.  Pour into canning jars, place lids on and flip over until sealed.  Store in the fridge once opened.


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