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Mulberry ice cream from fresh or frozen mulberries. You can use fresh OR frozen mulberries for this ice cream recipe! I often freeze mulberries when I can't get through them all if it's a really good mulberry season. To freeze mulberries for ice cream, remove the stems (if you want to take the time to do thatโsee recipe notes below) and wash.
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The first method is to line a baking sheet with wax paper or parchment paper. Then spread the mulberries on the lined pan in a single layer. The berries should not be touching. Then simply place the baking sheet in the freezer. Once the berries are frozen you can transfer them to a freezer bag, label and seal them, and put them back in the freezer.
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Creative ways to use frozen mulberries include making mulberry smoothies, pies, muffins, sauces, and jams. Additionally, frozen mulberries can be incorporated into dessert options like sorbets, crumbles, and chia puddings. They also enhance the flavor and nutritional value of salads when added as a colorful ingredient.
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Step 1: Line the bottom of a 9" pie pan with the bottom crust and crimp edges. If using frozen fruit, pour the mulberries into a large bowl until partially thawed. Step 2: Mix mulberries with orange zest, and orange juice. If you need to, you can substitute lemon juice and zest. Step 3: In another bowl, mix sugar, flour, and salt.
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3. Fresh Mulberry Cobbler. Enjoy an amazing sweet treat with this lovely cobbler that's superbly tasty and is sure to whet your appetite! A mulberry filling of berries, sugar, lemon juice, and cornstarch, is topped with a flavorful batter before being baked in the oven until a nice golden brown color is achieved.
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Easy Freezer Mulberry Jam is made with fresh or frozen mulberries, sugar, lemon juice and liquid pectin. A delicious jam you don't usually see in the stores. The mulberry trees grow wild in our yard and picking them can be done by hand or by placing a sheet of plastic under a branch and shaking the branch so the berries fall onto the plastic.
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Add the liquid pectin and boil for 1 minute stirring constantly. Remove from the heat and skim off any foam. Let cool a few minutes then ladle into freezer containers leaving about 1/2โณ headspace. Place into the refrigerator, uncovered, to cool for about 15 minutes. Cover and freeze for up to one year.
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In a small bowl, mix together sugar and pectin powder. Don't skip this step, or your pectin will clump. Set aside. In a large, non-reactive pot, combine mulberries, lemon juice and the calcium water. Bring to a full boil. Add sugar-pectin mixture, stir mulberry jam vigorously 1-2 minutes while cooking to dissolve pectin.
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Making mulberry syrup is a great way to preserve the delicious and gorgeous little berries to enjoy in the future. Make a batch of mulberry syrup and use it in the recipes below. (Scroll down to see ways to use mulberry syrup!) Mulberry syrup lasts in the fridge for at least 2 months, when stored in a clean glass jar, such as a mason jar.
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Making The Pie Crust. Preheat the oven to 350 degrees F. Combine the flour, baking soda, and salt together in a large mixing bowl. Mix the butter, maple syrup, brown sugar, regular sugar, and vanilla together in a separate bowl. Pour the liquid ingredients into the dry ingredients and mix until just combined.
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Instructions. Begin by gently placing the mulberries into a large bowl set in your sink. Fill the bowl with enough cool water to completely cover the berries (they'll float a bit, but that's ok). Add 2 cups of white vinegar to the berries and gently "swish" them around to ensure bugs and debris are knocked loose.
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Mulberry juice can be frozen or canned safely; I recommend making it a bit stronger with more sugar and use it as a concentrate that you dilute later with water. 10. Dehydrate Mulberries. After freezing and canning, the next best way to preserve mulberries is to dehydrate them. When you dehydrate fruits, it's essential that you dry them all.
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Preheat the oven to 350ยฐF. Either butter and flour or line a muffin pan with paper muffin liners; set aside. Step 1: Add flour, salt, baking powder, and cinnamon to a medium-sized bowl. Whisk to combine. Step 2: Using a mixer, cream butter on medium until fluffy for about one minute.
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Baking. Preheat the oven to 375 F. Brush the top crust with the egg wash. Bake on a low rack of the oven for 45-60 minutes, or until the filling is bubbling in the center and the crust is golden brown. Allow the pie to cool for 20 minutes before serving, ideally removing it and letting it rest on a wire rack.
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Single-Layer Freeze. Freezing the berries in a single layer will ensure that the berries will remain separate once they are frozen. Spread whole, washed mulberries in a single layer on a baking sheet or on plates. Freeze the fruit, uncovered, for at least 2 hours, or until completely solid.
