Easy-to-Make Recipe for Homemade Mulberry Jam

Instructions

1. Step 1

   Gather the ingredients.

2. Step 2

   Sterilize the canning jars in boiling water.

3. Step 3

   While 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.)

4. Step 4

   Bring the mixture to a full boil over high heat, stirring constantly to prevent scorching and to help the sugar dissolve.

5. Step 5

   Once 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.

6. Step 6

   Add the liquid pectin. Boil for 1 minute while stirring constantly. Remove from the heat.

7. Step 7

   Skim off any foam that may have formed on the surface of the jam .

8. Step 8

   Ladle 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.

9. Step 9

   Secure the canning lids, and process in a boiling water bath for 5 minutes.

10. Step 10

    Remove 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.

11. Step 11

    Test 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).

12. Step 12

    Store in a dark, cool place for up to 1 year. Enjoy.