Historic recipe from Malinda Russell's 1866 cookbook "A Domestic Cook Book". Page 21. One of the earliest known cookbooks by an African American author.
Scalding the berries denatures enzymes that would cause browning and spoilage, while drawing out moisture that allows the sugar syrup to penetrate. The concentrated syrup creates a supersaturated sugar solution that inhibits bacterial growth through osmotic pressure, effectively preserving the fruit. Gentle oven-drying removes additional moisture while the sugar coating acts as a moisture barrier, creating shelf-stable candied fruit similar to modern dried fruits.
Stem and scald the fruit.
Take one gallon berries to one and a half lbs sugar, drain them from the syrup, lay them on a platter, boil down the syrup quite thick, and turn it over the fruit.
Set it in an oven to dry, be careful not to scorch them.
To be used the same as raisins for cakes or puddings.
Put them into glass jars and seal tight.
Once properly dried and sealed, these preserved mulberries can be made months in advance. Store sealed jars in a cool, dark pantry for up to 6 months. The low moisture content and high sugar concentration act as natural preservatives.
Store in sterilized glass jars with tight-fitting lids in a cool, dark pantry for up to 6 months. Once opened, keep refrigerated and use within 2-3 weeks. If any moisture develops inside the jar or mold appears, discard the entire batch. The berries should remain slightly pliable, not rock-hard or sticky-wet.
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