Mulberry jam is made from black or white mulberries (tut) cooked with sugar. It is a traditional Azerbaijani preserve, often associated with summer and with home remedies for colds.
What is Mulberry Jam?
Mulberry jam (tut mürəbbəsi) is mulberries the fruit of the mulberry tree cooked with sugar until thick. Both black and white mulberries are used; black gives a deeper colour and stronger flavour. The jam is sweet and fruity, with a distinct mulberry taste. It is a traditional preserve in Azerbaijan and is served with tea or used in desserts.
How do you eat Mulberry Jam?
Eat a spoonful with tea or spread on bread. It is good with white cheese. The jam can be smooth or have whole or half berries. The flavour is sweet and slightly wine-like; it is a favourite with many for the tea table.
Are white or black mulberries used for the jam?
Both. Black mulberries (qara tut) give a dark, intense jam; white mulberries (ağ tut) give a lighter, honey-coloured jam. In Azerbaijan you will find both; black mulberry jam is more common and has a stronger, richer taste.
The "Shaking" Harvest (Tut Çırpmaq)
The preparation of Mulberry Jam begins with a very specific harvesting tradition. Mulberries are incredibly soft and will burst if you try to pick them individually by hand. Instead, families spread large, clean white sheets on the ground beneath the tree. One person climbs the tree and vigorously shakes the branches (a process called "tut çırpmaq"). Only the perfectly ripe, sweetest berries fall onto the sheets, ensuring the jam is made from the best possible fruit without bruising them.
The "Doshab" Alternative
If a family harvests an overwhelming amount of white mulberries, they will not just make jam. They will boil the mulberry juice down for hours without any added sugar to create "Tut Doshabi" (Mulberry Molasses). This thick, dark, naturally sweet syrup is considered a powerful traditional medicine for the lungs and is often eaten with butter on bread during the winter.
