Karadut Receli (Mulberry Jam) is a traditional Turkish recipe for a jam of mulberries and lemon juice. The full recipe is presented here and I hope you enjoy this classic Turkish version of: Mulberry Jam.
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Ingredients:
1kg Mulberries
1kg sugar
juice of 1 lemon
1 pinch essence of lemon (prevents the jam from crystallizing)
Method:
Layer the mulberries and sugar in a saucepan, finishing with a layer of sugar on top. Cover and set aside to macerate over night.
The following day, add the lemon juice and cook the mixture over medium heat. Stir constantly until the sugar melts then continue cooking for about 30 minutes, stirring frequently. About 20 minutes into the cooking time add the essence of lemon. Turn the heat up a little and stirring continually, cook for the final 10 minutes.
Take off the heat and stir well (don't worry if the jam looks a little runny at this stake, it will thicken appreciably as it cools). Allow the jam to cool almost completely then transfer to jars that have been thoroughly sterilized and warmed for 20 minutes in an oven pre-heated to 120°C. Seal tightly and store in a cool, dark cupboard.
Traditionally the jam is served on bread and sprinkled with crumbled Feta cheese.
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