Originally Posted by
2manymustangs
You can capture the essence of the great flava by cooking them down, add about 2tablespoons of stick margarine to each quart of fruit and then seal them in sterilized jars with new seals. Mulberrys are so sweet IMHO that they really don't need sugar, its a really good natural food that is great on toast or pancakes or some vanilla ice cream. They typically dont need much help. Just hot pack them in the sterilized jars (some beer brewers just use the dishwasher on HOT to sterilize their glass and gear). Depending on how long you cook/reduce them down they will be thick or thin/runny but either way they are fantastico'... The longer you simmer them down the more concentrated the flava gets... ;) I bet Eli would HATE to have a jar of hot packed mulberrys :) ... They are also great if you freeze them and thrown them into fruit salad frozen and let them thaw slowly in the fruit salad, makes the juice a nice purple color...
As for the tree, I would wait and send it this winter when the sapling is dormant, maybe with just a little dirt on the roots and wrap the root ball/dirt/mulch with a bread wrapper or sumpin like that... The birds of S.D. will love you for this in 20 year Glen, the owners of the white cars, not so much... :)
