They look like blackberries but their taste more closely resembles a raspberry. You can use them in any recipe that calls for raspberries or blackberries. They make excellent jelly and wine. This fruit can be used like blackberries and turned into pies, jam, jelly, turnovers, and many other tasteful treats. When the juice is boiled down it makes a great cough syrup and ice cream topping. The fruit is also full of healthful antioxidants.
You can also dehydrate them and use them like any other dehydrated berry, including adding them to trail mix.
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3-4 quarts mulberries, washed
1/2 C water for each quart of berries
3 tblsp lemon juice
1 box full sugar pectin
5 C sugar
Add berries and water to a 6 quart pot. Bring to a boil and reduce to simmer for 10 minutes while continuously crushing berries with a potato masher or back of large spoon. Put several layers of cheesecloth in a strainer, place it over a large bowl with a few inches clearance between the bottom of the strainer and bottom of the bowl. Carefully pour berries and juice into strainer, let drain until it stops dripping. You should have between 3 1/2-4 cups of liquid (use all of it no matter how much). Discard the solids. Add mulberry juice, lemon juice and pectin to a 6 quart pot.Bring to a boil, add sugar, return to a rolling boil and cook for 1 minute. Remove from heat and add to sterilized jars, wipe rims, add lids and bands. Process in hot water bath for 10 minutes.
Remove from water, set jars on a kitchen towel to cool.