Mulberry Jam With Homemade Pectin
Mulberry jam made with overnight maceration and homemade pectin yields a fruitier, brightly colored preserve.
This page may contain affiliate links. If you click and buy, I may receive a small commission at no extra cost to you.
Instructions
-
Start boiling water to sterilize canning jars for 15 minutes; drop lids in after turning off heat.
-
Place mulberries and sugar in a large nonreactive pot, mix, cover, and refrigerate overnight (8 hours).
-
Stir the macerated mulberries and their juice to dissolve any remaining sugar.
-
Mix in homemade pectin and lemon juice or cider vinegar.
-
Cook the mulberry mixture over high heat, stirring frequently, until it reaches the gel point.
-
Ladle jam into sterilized jars, leaving 1/2-inch headspace. Wipe jar rims clean and secure lids.
-
Process filled jars in a boiling water bath for 5 minutes, adjusting for altitude.