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.
Ingredients
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
Instructions
Wash mulberries quickly, do not leave them to soak long in water or they will lose flavour
Drain mulberries then put into a non-corrosive saucepan and turn heat to medium
Cover and simmer gently for 10 minutes
Blend the fruit when slightly cooled or use a potato masher to pulp it
Place the pulp in a sieve over a bowl and work it through the sieve.
Place the puree into the saucepan again
Warm it gently and add the butter, ¼ cup sugar and 1 Tbsp of lemon juice
Mix it through until all melted and taste it, adding more sugar or juice as necessary until it suits your palette
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)
Meanwhile heat up the mulberry mixture on a medium/low heat
Once the eggs and a little puree are combined, tip them into the mulberry saucepan
Keep stirring, raise the heat and bring gently to boil
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)
Pour into sterilised jars, close with lids once cool
Refrigerate once cold
Will keep 10 days in fridge but I bet the jar's empty within a few days!
Recipe by Pantry Fun at https://pantryfun.com/mulberry-butter-and-cinnamon-bread/