Ingredients:

  • 4 cups (600g) fresh mulberries, stemmed and rinsed
  • 2 tbsp (30ml) freshly squeezed lemon juice
  • 1 tsp (5g) lemon zest
  • 1/2 cup (96g) allulose or monk fruit sweetener (granulated)
  • 1/4 tsp (1.5g) fine sea salt
  • 1 tsp (5ml) pure vanilla extract

Instructions:

  1. Place the mulberries in a medium heavy bottomed saucepan over medium heat. Note: Don't crowd the pan too much or it will take longer to reduce
  2. Use a spatula to gently press a few of the berries to release their juices while leaving most whole.
  3. Stir in the allulose, lemon juice, lemon zest, and salt.
  4. Bring the mixture to a gentle simmer. Wait for the first bubbles to break the surface.
  5. Let it bubble softly for 15-20 minutes, stirring frequently. Note: Stirring prevents the bottom from scorching
  6. Continue simmering until the liquid reduces by about one third and the berries look glossy.
  7. Remove the pan from heat immediately.
  8. Stir in the vanilla extract. Note: Adding vanilla at the end preserves the aroma
  9. Perform the plate test by dropping a small spoonful of the Mulberry Snack onto a chilled plate.
  10. Push the jam with your finger; it is ready when it wrinkles.