Mulberry Jam

1. Prepare the Jars and Lids

• Sanitize jars using a dishwasher on the sanitize cycle or by boiling them for 10 minutes.

• Keep jars warm until they are needed.

• Immerse lids in hot (not boiling) water for at least 10 minutes.

2. Prepare the Fruit

• Wash and and pick out any stems from the berries.

• Mash the berries with a fork or potato masher.

3. Measure Sugar and Pectin

• Combine pectin with 50 g / 0.25 cup of sugar; reserve the remaining sugar.

4. Cook the Fruit

• place the mashed berries into a large pot along and simmer on low for about 10 minutes to release the juices.

• Allow the berries to cool and then run though a food mill to remove the seeds (optional).

• Return the berries and juice to the pot and add the sugar/pectin mixture.

• Bring the mixture to a full rolling boil over medium to high heat, mixing constantly to prevent burning for 10 minutes.

• Add the remainder of the sugar and stir in to dissolve.

• return the mixture to a full rolling boil for 1 minute.

• Remove any foam from the surface.

• While the mixture is boiling, place your lids in a bowl warm them by covering in warm (not boiling) water.

5. Fill and Seal Jars

• Ladle the hot jelly into jars, leaving a ¼ inch headspace.

• Clean the rims, apply the lids, and screw on the rings finger-tight.

6. Process in Water Bath

• Place jars in a boiling water bath canner, ensuring they are fully submerged.

• Process for 10 minutes

  • Adjust for altitude:

    • 1,001–6,000 ft: 15 min

    • Above 6,000 ft: 20 min

7. Cool and Store

• Remove jars and allow them to cool undisturbed for 12–24 hours.

• Check the seals: lids should not flex up and down when pressed.

• Store sealed jars in a cool, dark place for up to 12 months.

• Refrigerate any unsealed jars and use within 3 weeks.