Easy, Delicious Mulberry Jam You Can Make at Home
A versatile mulberry jam, crafted from fresh or frozen berries, is easily prepared for immediate enjoyment or long-term preservation.
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Instructions
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Begin heating water for sterilizing jars and the subsequent processing bath.
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Combine 2 pounds mulberries, 6 cups sugar, and 1/2 cup lemon juice in a large, non-reactive pot.
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Bring to a high boil, stirring continuously until the sugar fully dissolves.
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Stir in a pinch of nutmeg, then add 2 pouches of liquid pectin.
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Return the mixture to a full boil for 1 minute, stirring constantly.
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Remove from heat and skim any foam. If not canning, cool completely while stirring frequently, then transfer to sealed containers for refrigeration or freezing.
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For canning, fill sterilized jars with jam, ensuring 1/2 inch headspace, then wipe rims and secure lids.
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Process jars in a boiling water bath for 5 minutes.
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Remove jars and cool undisturbed for 12-14 hours; then check seals.
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Store properly sealed jars in a cool, dark location for up to 18 months. Refrigerate unsealed jars immediately.