Mulberry season is so short and so prolific, of all the things I am tempted to make jam from, mulberries are it. But even mulberries don’t make it these days.
I’ve taken lots of finger thick cuttings, using a very sharp knife to cut at an angle just below a bud. I’ve dipped the bottom of the cuttings in a bucket in which I’ve been steeping the willow cuttings – willow is a rich source of rooting hormones
Mulberries are right in season up here, and like most foods with that deep colour, they’re full of antioxidants and phyto-nutrients.
These little tarts use a strong egg custard to encase the mulberries and give them enough lunch box stamina.