Mullberry marmelade
Sweet, sticky, and shockingly easy. This mulberry marmalade is the perfect companion for your morning toast or a fresh batch of English muffins. It requires just a handful of ingredients and a tiny bit of Canarian paciencia.
INGREDIENTS
1 kg of mulberries — make sure they are well rinsed. We love nature, but we don't need the crunchy soil in our jam.
1 kg of sugar — yes, that's a lot of sugar. No, we are not apologizing for it.
2 tbsp of lemon juice
4 gr of agar agar — agar agar is the plant-based alternative for gelatine. You can find it in most supermarkets. So, really, you can leave the gelatine for what it is and let the animals be.
a couple of jars of sweet, sweet goodness
PREPARATION
THE JARS
Unless you wish dysentery upon your friends and family, you'll want your jars to be extra clean. Sterilise them by pouring boiling water into them and letting them sit for about 5 minutes. Don't forget to include the lids!
Leave the water in until the marmalade is ready, then drain the water from the jars right before you fill them.
THE MARMALADE
Grab a pot and toss in your rinsed mulberries, that mountain of sugar, and the lemon juice. Leave the agar agar out of this party for now.
Heat the mixture on a slow fire and keep on stirring. If you skip the stirring, the sugar will burn, and nobody wants that.
Bring the fruity brew to a boil, then let it simmer for 10 minutes. While you wait, take a deep breath and marvel at the gorgeous purple mess you're making.
Add the agar agar to the pot and mix it well.
Let the whole thing simmer for 2 more minutes to let the agar agar do its thickening magic.
Carefully pour your hot marmalade into the sterilised jars.
Close the jars, let them cool completely, turn upside down for five minutes, and then devour or store in the fridge.