Mulberries..... (ingredients, reheat, preheat, stove)

[debey]

Any reciepes? What do you do with them?
Rhubarb mulberry pie?
Jam?
Juice?
Help!

[buckhead]

I don't have any specific recipes, but you can use them pretty much like blackberries, although they are not as tart. Be sure to clean them well...there will often be little particles amongst the polyps. Also be sure to remove the entire exterbak stem from the berry; you will most likely have to do this individually since typically a quarter inch or so of stem will remain in the berry when picked.

[bjh]

Yes, soak them in water. There are little eliptical yellow bugs that live between the lobes.

We only ever ate them out of a bowl, after cleaing them of course. But I would climb the trees and eat them straight when I was a kid. They are especially refreshing after a rainstorm when they're still covered with droplets.

In fact, thanks for inspiring the memory.

[ShadowCaver]

Couple different ones here:

Cobbler de Mulberry

Ingredients
1 quart ripe mulberries [RIPE! ]
1 cup white sugar
1 cup sifted flour
1 tsp. baking powder
1/4 tsp. salt
1 stick margarine, melted
3/4 cup milk

Serving Size: 4-6
Preparation Time: 15 minutes
Cooking Time: 40 minutes

Directions
Mix all ingredients (besides the mulberries) together.
Heat ~1 quart of mulberries (sweetened to taste) on the stove - do NOT overcook them.
Pour half of the batter into a greased 9x9-inch baking dish.
Add tasty ripe mulberries, and then pour the other half of the batter over the fruit.
Bake in a preheated, 400' oven for ~40 minutes - when brown.

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Mullberry Jelly

Ingredients
6 ounces of liquid fruit pectin
3 to 4 pounds of ripe mulberries
1/2 cup of fresh lemon juice, strained (~2 lemons)
7 cups of sugar

Directions
Put mulberries in a large pan, and smash 'em, smash 'em good.
Heat gently, so softly, until the juice starts to flow, then let it simmer in its glory, leave covered for ~15 minutes.
Put in a jelly cloth or bag, or strain through several layers of damp cheese cloth.
Squeeze out the juice. Smile at the thought of that tasty goodness dripping all over the place
Measure 3 cups of juice into an 8 quart saucepan.
Add the lemon juice and the sugar, mixing well.
Put on high heat, bring to a boil, stirring constantly.
When it has reached a full, rolling boil, stir in the pectin.
Continue to stirring and return the juice mixture to a full, rolling boil, one that cannot be stirred down.
Boil for 1 one minute as such, stirring constantly.
Remove the pan from the heat, skim off any foam and pour into hot, sterilized jelly jars, filling to 1/4-inch from the rim of jar. [ummm, you did remember the jars,,, didn't you?]
Put on the lids and process in a boiling water-bath canner for 10 minutes.
Remove the jars of jelly and let them cool on a wire rack.
This makes about 8 1/2-pint jars of tasty jelly.

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Another cobbler recipe here: Crispy Mulberry Cobbler Recipe - Cooking Index lol, can ya tell I like cobblers