I absolutely love Mulberry Jam. It is thick, rich and super sweet. There is nothing better on fresh, hot bread than Mulberry Jam, in my opinion. Mulberries grow in most parts of the country and, while mulberries grow on trees, they are closely related to blackberries and dewberries, and the fruits are interchangeable in this recipe, so wherever you live, you can enjoy this tasty treat.
Save Money by Canning Food at Home
7 cups white, granulated sugar
5 cups crushed mulberries, do not drain
3 tablespoons lemon juice
1 box Sure-Jell
1/2 teaspoon butter
Measure sugar into large bowl.
In large pot (at least 6 quarts), combine crushed berries, lemon juice and Sure-Jell. Bring to a boil, stirring constantly. Add sugar all at once, then add butter (this helps to reduce foaming); stirring constantly, bring back to a full boil. Boil 1 minute, remove from heat.
Let sit for about 3 minutes, then with regular spoon, skim off foam.
Ladle into jars (sterilized if using a water-bath canner), leaving 1/4-inch headspace, wipe rims with clean, damp paper towel and cover with boiled lid and band. Tighten fully.
Process in pressure canner at 7 pounds of pressure for 8 minutes for pints and half-pints, or process in water-bath canner for 10 minutes. Yields 9 cups.
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