The jam is easy to make. Put the mulberries in a large saucepan and crush.
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While the jam is cooking fill your water bath canner with enough water to cover the jars by at least an inch.
How to make mulberry jam. Wash the mulberries well and cut their stems one by one. In a large pot put one layer mulberries one layer sugar until both finish. Stir in the homemade pectin and the lemon juice or cider vinegar.
You can can mulberry jam the same exact way that you can strawberry jam or mixed berry jam. Wash your jars self-sealing lids and rings set your lids in scalding water and fill your waterbath canner with the appropriate amount of water aiming to cover the jars by about 1 inch. Berry Jam9 cups of berries about 4-5 lbs6 cups sugar I used 3 and it was plenty sweet enoughThe juice from 1 lemonInstructions Prepare boiling water cann.
Allow the mixture to rest for 10 minutes or until the mulberries begin to release their juices. Set it on the stovetop and turn the heat to high. Add mulberries to a 5-quart pot.
How to make Mulberry Jam Step 1 Wash the mulberries and keep them in a bowl. Reduce heat cover pot and simmer stirring frequently until berries are softened 15 to 20 minutes. Bring it to a boil then add the sugar and lemon juice.
Place the pot with the mulberry mixture over high heat and cook stirring frequently until the mixture reaches the gel point. Reduce the heat and stir the mixture until the sugar dissolves. Just be gentle with them though as they are tender.
Place in a saucepan with the sugar rind and juice. Put in a jelly cloth or bag or strain through several layers of damp cheese cloth. Wash and hull the mulberries making sure to discard twigs leaves and any blemished fruit.
Bring to a boil. Add lemon juice to the bowl and mix. In this video I share my experience of making mulberry preserves from my ever bearing mulberry tree.
Stir constantly over a low heat boiling gently for 10 minutes or until the jam sets when tested on a cold saucer. Ladle the jam into the sterilized jars leaving 12-inch head space between the surface of the jam and the rims of the jars. Allow to cool somewhat.
Soaking rinsing and picking out the sticks leaves and unripened berries takes the longest. Bring it back up to the boil for a few minutes and then bottle and seal the jam. We love to eat this fruit but we can find it in a limited time of year so to make it longer I make black mulberry jam to eat it in Winter too.
The unripened berries can make you sick- so just stick to the dark ones. HI ALLWELCOME BACK TO AJ GASTRONOMYTODAYS RECIPE IS AN EASY JAM WITH MULBERRYHEALTHY AND TASTY JAM FOR KIDSINGREDIENTS-MULBERRYriped -. The Basics of Canning Mulberry Jam Using a Waterbath Method While your berries are cooking down prepare your jars and equipment.
The mixture should thicken by this stage. I used my lemon tree for the pectin and some sugar and. Cover mulberries with the sugar and lemon zest.
Heat it over medium heat and crush the berries to squish out the juice. Instructions Checklist Step 1 Mix mulberries and 1 tablespoon water in a large pot. Heat gently until the juice starts to flow then simmer covered for about 15 minutes.
Cover the pot and wait it.
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