We are delighted to be collaborating with British chef Marcus Wareing and his team at The Gilbert Scott to create beautiful Mulberry Afternoon Teas. Based on quintessential English treats and beautifully composed, we asked the team for an exclusive recipe to share.
We recently hosted an intimate tea for members of the Institute of Contemporary Art (ICA) which included mouth-watering cakes, glasses of Nyetimber and scones served with Mulberry jam. As we have a Mulberry tree in pride of place outside our flagship factory in Somerset we were delighted when Marcus’ team produced a special jam for the Afternoon Tea, and then shared the recipe with us!
Prep time: 20 minutes
Cooking time: 30 – 40 minutes
750g whole frozen/fresh Mulberries
450g caster sugar & 50g caster sugar (separate)
7.5g pectin, rapid set
25g lemon juice
1. Place the fruit into a suitable sized, thick bottom pan.
2. Warm through gently then bring to a boil.
3. Add the large measure sugar and stir in well, bringing back to a gentle boil.
4. Once boiling cook for 3 minutes, then turn the heat down to a low to moderate temperature.
5. Mix the small measure of sugar with the pectin then mix slowly in with the fruit.
6. Once mixed in smoothly, turn up the heat and bring to a boil. Ensure you stir the jam regularly to ensure it does not catch on the bottom of the pan and burn, turning the jam bitter.
7. Cook for fifteen minutes then check the consistency by placing a small spoonful onto a cold saucer. If it is too runny for your liking, continue to cook and test.
9. Once you are happy with the consistency remove from the heat and add the lemon juice.
10. Pour into sterilised jars and seal.
11. Store in a cool, dark place for up to one year.