Mulberry Jam
Keep an eye out for mulberry trees in your yard so you can make this sweet and simple mulberry jam!Yield: 12 oz
Servings: 12 (2 Tbsp) servings
Ingredients
- 2 c Mulberries (red or white)
- 1 c sugar
- 1 ½ tablespoon powdered pectin
- 1 teaspoon lemon juice
Instructions
- Prepare the jars you will be storing your jam in by washing them thoroughly with warm water and soap. Set to dry. (If you will be canning the jam in a water bath canner, prepare for the canner now. Keep the jars warm by placing them, upside down, in a 200F oven.)
- In a 2 quart saucepan, mix all ingredients together.
- Turn the heat to medium and stir occasionally until the sugar melts and the berries begin to soften.
- Using a potato masher, mash berries to desired consistency.
- Increase heat to high and bring the mixture to a hard boil that cannot be stirred down. Stir constantly so the jam does not stick to the pan and scorch.
- Boil hard for 1 minute, stirring constantly. After the minute has passed, remove pan from heat.
- Immediately fill your glass jars with the hot jam, leaving ¼ inch of head room.
- Process as you would any other berry jam, or let jam cool completely on the counter before refrigerating.
Notes
Find our detailed instructions for water bath canning. For additional reference, here is the USDA safe canning guide from the National Center for Home Food Preservation.