Easy-to-Make Recipe for Homemade Mulberry Jam
Mulberries may be a nuisance in the backyard, but they make a great jam. This easy recipe uses fresh or frozen mulberries to make a tasty jam.
- Serves: 32 persons
- 2pounds/900 grams mulberries, fresh or frozen
- 6cups/1.35 kilograms granulated sugar
- ½cup/120 milliliters fresh lemon juice
- 1pinch freshly ground nutmeg
- 1(3-ounce) pouch liquid pectin
Step 1Gather the ingredients.
Step 2Sterilize the canning jars in boiling water.
Step 3While the jars are sterilizing, put the mulberries, sugar, and lemon juice into a large, nonreactive pot . (Do not use aluminum or nonenameled cast iron as these can create off colors and flavors in your jam; stainless stee l or enameled cast iron are fine.)
Step 4Bring the mixture to a full boil over high heat, stirring constantly to prevent scorching and to help the sugar dissolve.
Step 5Once the mixture has come to a full boil and the sugar is completely dissolved, add the pinch (a couple of scrapes on a grater) of freshly ground nutmeg.
Step 6Add the liquid pectin. Boil for 1 minute while stirring constantly. Remove from the heat.
Step 7Skim off any foam that may have formed on the surface of the jam .
Step 8Ladle the jam into the sterilized canning jars , leaving 1/2 inch of headspace. Wipe the rims of the jars with a clean damp cloth or paper towel.
Step 9Secure the canning lids, and process in a boiling water bath for 5 minutes.
Step 10Remove the jars from the water bath using a jar lifter or tongs. Set on a cooling rack or towels 1-inch apart. Let cool completely without disruption for 12 to 14 hours. The lids will pop or ping as they seal.
Step 11Test the seal by pressing down on the center of the lid; it should feel solid. If you remove the ring, the lid should not come off. Any jars that fail should be refrigerated and eaten right away or, if it has been less than 24 hours since canning, reprocessed with a new lid (and jar, if necessary).
Step 12Store in a dark, cool place for up to 1 year. Enjoy.