Last summer, I somehow managed to turn my entire kitchen — and myself — a deep, irreversible shade of purple. I was attempting my very first mulberry syrup recipe, feeling very confident and very foolish in equal measure. I had piled a truly unreasonable mountain of freshly picked mulberries into a pot, cranked the heat … Read more
I once spent an entire Saturday making what I was absolutely convinced was going to be the most gorgeous mulberry jelly of my life — only to open my pot the next morning and find a purple, jiggly disaster that looked more like a fruit leather lasagna than anything spreadable. Turns out I had skipped … Read more
I once made fourteen jars of mulberry jam that tasted exactly like purple sadness. Not bad, not dangerous — just deeply, profoundly sad. Flat, watery, weirdly sour, with a texture somewhere between fruit soup and regret. I had stood over that pot for two hours, convinced I was nailing this mulberry jam recipe, and every … Read more
