How to Make Vietnamese Mulberry Soaked in Sugar

Preparing the Ingredients

Pick out any damaged or overripe mulberries, keeping only the fresh, whole berries. Including damaged berries can cause the syrup to taste off and affect the overall flavor.

After sorting, trim off the stems. Since the mulberry pulp will later be used to make jam, removing the stems now prevents them from affecting the jam’s texture.

Rinse the mulberries gently in water twice to avoid bruising. Then soak them in salted water for about 15 minutes to clean the fruit thoroughly. This helps remove dust and small insects often found in the crevices of mulberries.

After soaking, drain the mulberries and let them dry.

Boil water and let it cool to about 80°C (176°F), then pour it over the mulberries. This step helps disinfect the berries and prevents slime from forming during soaking. Allow the mulberries to dry completely before proceeding.

Soaking the Mulberries

Once the mulberries are dry, place them into a clean, dry jar. Layer the mulberries with sugar, using a ratio of 2:1 (2kg of mulberries to 1kg of sugar).

Ensure the jar is sanitized and dry. To further ensure cleanliness, you can rinse the jar with boiled saltwater and dry it thoroughly. This will help keep the mulberry syrup clean and free from slime.

Seal the jar and store it in a cool, airy place. After 1-2 days, the syrup will be ready for use.

However, after 3-4 days, the syrup will begin to ferment, and the longer it’s left, the more it will resemble wine. To slow fermentation, store the jar in the refrigerator once the syrup is ready, and consume within a short time.

For longer storage, consider making mulberry syrup as described below.

Making Mulberry Syrup

Follow the same soaking process, but after about 12 hours, once the mulberries have released a significant amount of juice and the sugar has mostly dissolved, transfer the mixture to a pot and bring it to a boil.

During cooking, you can add extra sugar or rock sugar depending on your preference for sweetness or tartness. To prevent crystallization and enhance the flavor, add a bit of fresh lemon juice. For the ingredients listed, use the juice of 1/4 or 1/2 a lemon.

Start with medium heat to bring the mixture to a boil, then reduce to low heat and simmer for about 15 minutes. Turn off the heat and let the syrup cool before straining out the pulp.

Pour the liquid into a bowl and set the pulp aside for jam. Once the syrup has cooled completely, transfer it to a bottle or jar, seal, and store it in the refrigerator for long-term use.

With this method, mulberry syrup can last for several months without spoiling.

Making Mulberry Jam

After straining the syrup, transfer the leftover mulberry pulp to a pan. You can mix in some extra golden sugar (or white sugar) to sweeten the jam if you prefer less tartness.

Heat the pan over medium heat until the mixture begins to boil, then reduce to the lowest heat and stir continuously. Cook the jam for about 45-60 minutes until the mixture thickens and becomes sticky. Once done, let it cool before transferring it to a jar for storage in the refrigerator.

Mulberry jam has a sweet and slightly tangy flavor with a delicate aroma. It’s delicious when served with yogurt or spread on bread.

Besides mulberry syrup, you can also try making plum or apricot syrup, which are also refreshing and healthy beverages.