Mulberry Jam

Recipe View 20 mins Prepare the Mulberries: In a large, heavy-bottomed pot, combine the mulberries with 1 tablespoon of water. Bring to a boil over medium-high heat. Reduce heat to low, cover, and simmer, stirring frequently, until the berries are softened and have released their juices, approximately 15-20 minutes. Use a potato masher to gently crush the berries, releasing more of their flavorful pulp.

Recipe View 5 mins Combine and Dissolve: In a separate bowl, whisk together the 2 cups of water, sugar, strawberry-flavored gelatin, and powdered fruit pectin. Stir continuously until the gelatin and pectin are fully dissolved and the mixture is smooth.

Recipe View 5 mins Combine Mixtures and Boil: Pour the gelatin mixture into the pot with the mashed mulberries. Stir well to combine. Bring the mixture to a rolling boil over medium-high heat, stirring constantly to prevent scorching. (approximately 5 minutes)

Recipe View 10 mins Prepare Canning Jars: Ensure your canning jars and lids are sterilized. Ladle the boiling mulberry mixture into the hot, sterilized jars, leaving ¼ inch of headspace at the top. Use a clean knife or thin spatula to gently run along the inside of the jars, releasing any trapped air bubbles. Wipe the rims of the jars with a clean, damp paper towel to remove any residue. Center the lids on the jars and screw on the rings until they are fingertip-tight.

Recipe View 15 mins Process the Jars: Place a rack in the bottom of a large stockpot and fill it halfway with water. Bring the water to a boil. Carefully lower the filled jars into the boiling water using a jar lifter, ensuring there is at least 1-2 inches of water covering the tops of the jars. Bring the water back to a rolling boil, cover the pot, and process for 15 minutes to ensure a proper seal.

Recipe View 24 mins Cool and Seal: Carefully remove the jars from the stockpot using the jar lifter and place them on a towel-lined surface, leaving space between them. Allow the jars to cool completely, undisturbed, for at least 12-24 hours. As the jars cool, you should hear a 'popping' sound as the lids seal. After cooling, check the seals by pressing down on the center of each lid. If the lid doesn't flex, it is properly sealed. Store sealed jars in a cool, dark place for up to 1 year.