Equipment
Large pot (15- 19 Liters or16–20 quart)
Water bath canner
Knife
Cutting board
Mandolin (Optional)
Large spoon or ladle
Canning funnel
Jar lifter
Lid lifter
Half-pint canning jars with lids and rings
Fine sieve or cheesecloth
Dishwasher or boiling water for jar sterilization
Ingredients
Prepared mulberries (stemmed)
950 ml / 1 quart (approx. 900–1,000 g / 2–2¼ lb)
Granulated sugar
750 ml / 3 cups
Lemon juice (bottled preferred)
60 ml / ¼ cup
Ground cinnamon
2.5 ml / ½ teaspoon
For washing the fruit
Cold water
950 ml / 1 quart
Salt
60 ml / ¼ cup
Preparation
Clean the mulberries
Remove stems from mulberries (a few underripe green berries are fine).
Soak fruit in salted water (¼ cup salt per 1 quart water) for 5 minutes to remove insects.
Drain and rinse under cold running water for 3 minutes. Drain well.
Crush the fruit
Lightly crush the mulberries using a spoon or potato masher until juices release but some texture remains.
Combine ingredients
Transfer crushed fruit to a large pot.
Add sugar, lemon juice, and cinnamon. Stir to combine.
Dissolve the sugar
Heat gently over low to medium heat, stirring frequently, until the sugar is fully dissolved.
Cook to gel stage
Increase heat and bring to a rapid rolling boil, stirring constantly to prevent scorching.
Cook until:
Jam reaches 104°C / 220°F, or
Jam sheets off a spoon rather than dripping
Skim (if needed)
Remove from heat and skim off any surface foam.
Fill jars
Ladle hot jam into hot, sterilized jars, leaving 6 mm / ¼ inch headspace.
Seal
Wipe rims clean, apply lids, and screw bands on fingertip tight.
Process
Process jars in a boiling water bath for 10 minutes (adjust for altitude if required).
Cool and check seals
Remove jars and cool undisturbed for 12–24 hours.
Check seals before storing.
A warmly spiced preserve that highlights the natural sweetness of mulberries with a subtle cinnamon finish. This recipe relies on natural pectin and added lemon juice for a traditional set.