Mulberry Butter
Recipe type: Side
Prep time: 
Cook time: 
Total time: 
Serves: 2 cups
Ideally you need 1 and a half cups of mulberry puree for this recipe. If you only have 1 cup puree, do not change the amounts within the recipe. Makes a medium sized jar.
  • 750g to 1 kg short, fat mulberries
  • or 500g long mulberries,
  • 1 to 2 Tbsp lemon juice
  • ¼ - ¾ cup sugar
  • 45g butter
  • 2 eggs
  1. Wash mulberries quickly, do not leave them to soak long in water or they will lose flavour
  2. Drain mulberries then put into a non-corrosive saucepan and turn heat to medium
  3. Cover and simmer gently for 10 minutes
  4. Blend the fruit when slightly cooled or use a potato masher to pulp it
  5. Place the pulp in a sieve over a bowl and work it through the sieve.
  6. Place the puree into the saucepan again
  7. Warm it gently and add the butter, ¼ cup sugar and 1 Tbsp of lemon juice
  8. Mix it through until all melted and taste it, adding more sugar or juice as necessary until it suits your palette
  9. Whisk up the eggs in a bowl and add a bit of the slightly cooled puree to it while briskly whisking (if too hot, it may cook the eggs, so I let it cool for 3 mins before mixing in)
  10. Meanwhile heat up the mulberry mixture on a medium/low heat
  11. Once the eggs and a little puree are combined, tip them into the mulberry saucepan
  12. Keep stirring, raise the heat and bring gently to boil
  13. As soon as it has thickened and covers the back of a wooden spoon, turn the heat off (this will probably occur within 5 minutes)
  14. Pour into sterilised jars, close with lids once cool
  15. Refrigerate once cold
  16. Will keep 10 days in fridge but I bet the jar's empty within a few days!
Recipe by Seasonal Cook In Turkey at