Description
This homemade mulberry jam is a sweet, fruity delight that captures the essence of summer. Perfect for spreading on toast or as a topping for desserts.
Ingredients
Scale
- 4 cups fresh mulberries, washed and stemmed
- 1/4 cup lemon juice
- 1 cup granulated sugar
- 1 package (1.75 oz) fruit pectin (like Sure-Jell)
- 1/4 cup water
Instructions
- In a large pot, combine the mulberries and water. Crush the berries slightly with a potato masher.
- Add lemon juice and stir to combine.
- Place the pot over medium heat and cook until the mixture comes to a boil.
- Stir in the sugar and fruit pectin, mixing well to dissolve.
- Continue cooking, stirring constantly, until the mixture reaches a rolling boil.
- Boil for 1-2 minutes or until the mixture thickens.
- Remove from heat and ladle the hot jam into sterilized jars, leaving 1/4 inch headspace.
- Seal jars with lids and process in a boiling water bath for 5-10 minutes to ensure they are sealed properly.
- Let the jars cool completely at room temperature before storing.
Notes
- Make sure to use ripe mulberries for the best flavor.
- Adjust the sugar to taste if you prefer a less sweet jam.
- Store sealed jars in a cool, dark place. Once opened, refrigerate and consume within a few weeks.
Nutrition
- Serving Size: 1 tablespoon
- Calories: 50
- Sugar: 12
- Sodium: 0
- Fat: 0
- Saturated Fat: 0
- Carbohydrates: 13
- Fiber: 0
- Protein: 0
- Cholesterol: 0
Keywords: mulberry recipes jam, homemade mulberry jam, easy mulberry jam recipe, fruit preserves, summer jam recipes