Mut Dau Tam (Chewy Mulberry Jam with Malt Syrup)

Method

1. Pick over 800g fresh mulberries, discarding damaged or unripe fruit. Trim the stems and rinse. Soak in lightly salted water for 15 to 20 minutes, then rinse again and drain, handling them very gently since they bruise easily.
2. Juice 1 lime and remove the seeds.
3. Toss the mulberries with 225g kOBE Monk Fruit Blend and let them sit for 1 to 2 hours so the sweetness draws into the fruit.
4. Tip the mixture into a large pot so it will not boil over, then add 250g malt syrup, the lime juice and 100ml water.
5. Cook over low heat for 30 to 40 minutes, stirring gently and steadily until the jam is thick and glossy. The longer it cooks, the thicker it gets.
6. Once the jam has cooled completely, transfer it to glass jars and seal.

Tips

• The jam keeps about a month at room temperature, and several months up to a year in the fridge.
• It works straight from the jar or as a filling for pastries.
• Glass jars rinsed with boiling water and dried completely keep the jam longer.
• Lime juice holds the purple red color and cuts the cloying edge.
• kOBE Monk Fruit Blend dissolves more slowly, so mix it with the fruit and let it rest the full 1 to 2 hours until the juices run before the pot goes on the stove.
• Jam thickens as it cools, so take the pot off the heat while it still looks slightly loose.