Homemade Mulberry Syrup or Molasses (Pekmez)
A traditional dark, sweet syrup made from wild black mulberries is the perfect thing to make with damaged or dirty fruit.
Servings: 24 servings
Calories: 73kcal
Cost: 5
Equipment
- 1 Fine mesh strainer or cheesecloth
- 1 Large 4 quart non-reactive sauce pot
- 1 latex gloves optional, for squeezing juice from the berries
Ingredients
- 5 lbs Ripe black mulberries
- 1 cup Organic sugar or granulated sugar
- 2 Teaspoons fresh lemon juice for canning, optional
- 1 Tiny pinch Kosher salt roughly ¼-1/8 tsp
Instructions
- Put the mulberries in a pot, cover and bring to a simmer over medium heat until hot and steaming, about 10 minutes. Mash the berries around with a potato masher or wooden spoon occasionally.
- Once the berries are hot and mashed they'll have given up a lot of juice.
- Pour the mulberries and their juice into a double thickness of cheesecloth over a strainer and allow to cool. Squeeze as much juice from the fruit as you can. If your fruit was clean you can save it to make jam.
- Combine the juice with the sugar and salt, bring to a gentle simmer and cook for until reduced by 70% to 1.5 cups. This should take roughly 1.5 hours.
- If you want to can the syrup, add the lemon juice now.
- Pour the hot syrup into three four oz mason jars or another container. Srew on the lid and process in a water bath canner for 10 minutes. Remove the jars and cool, then label, date, and store in a pantry.
- The syrup will last for years in the fridge or in the pantry and can also be frozen.
Notes
Many different fruits can be used to make this. Grapes are particularly traditional and are what is used to make most commercial petimezi.
Nutrition
Serving: 1tablespoon | Calories: 73kcal | Carbohydrates: 18g | Protein: 1g | Fat: 0.4g | Saturated Fat: 0.03g | Polyunsaturated Fat: 0.2g | Monounsaturated Fat: 0.04g | Sodium: 26mg | Potassium: 184mg | Fiber: 2g | Sugar: 16g | Vitamin A: 24IU | Vitamin C: 35mg | Calcium: 37mg | Iron: 2mg