Mulberry Jam
This is the easiest jam I ever made. It uses less sugar than regular jam recipes and comes out just right.
The long cooking helps the jam thicken without using more sugar or pectin.
Servings 4 - 13 oz jars
Ingredients
- 4 lbs ripe mulberries
- 1 lb organic raw sugar
- The juice of one lemon
Instructions
- After delicately washing the berries and draining them, place them in a heavy-bottomed pan.
- Add in the sugar and mix.
- Cover the pan and set aside overnight or for a few hours to soften the fruits.
- The next day, place the pan on medium heat and bring to a boil.
- Place a small glass or porcelain, not metal or plastic, plate in the freezer for later use.
- Reduce the heat and simmer, uncovered, for about 45 to 50 minutes.
- Drop some of the jam juice on the cold plate using a spoon. If the jam is ready, it should thicken fast on the plate.
- You may use an immersion blender to puree the jam for a smoother consistency,
- Have clean glass jars ready for filling.
- Ladle the hot jam into the jars.
- Tap the jars on the counter or table to release the air bubbles, then place the lid tightly.
- Flip the jars upside down for an hour, then flip them back up. You should hear the pop of the seal.
- Well-sealed jars can be stored in a cool, dark place for months. The ones that did not seal may be stored in the fridge for immediate use.