MULBERRY PRESERVES
This jam recipe has been tossed around my family for three generations and has never failed to work/turn out and is yummy no matter what we add to it! There are so many ways to change and add to it that any person in your family will love it. It also works well using strawberries and rhubarb together or any other berry you can think of instead of mulberries. The preserves may look runny or thin on the cupboard shelf, but once in the fridge they thicken up nicely. Enjoy!
Provided by Sarah C Byrnes
Categories Side Dish Sauces and Condiments Recipes Canning and Preserving Recipes Jams and Jellies Recipes
Time 50m
Yield 45
Number Of Ingredients 7
Steps:
- Mix mulberries and 1 tablespoon water in a large pot; bring to a boil. Reduce heat, cover pot, and simmer, stirring frequently, until berries are softened, 15 to 20 minutes. Mash berries using a potato masher.
- Combine 2 cups water, sugar, strawberry-flavored gelatin, and pectin in a bowl; stir until gelatin is dissolved. Stir gelatin mixture into mashed mulberries; bring mixture to a boil.
- Sterilize the jars and lids in boiling water for at least 5 minutes. Pack the boiling mulberry mixture into the hot, sterilized jars, filling the jars to within 1/4 inch of the top. Run a knife or a thin spatula around the insides of the jars after they have been filled to remove any air bubbles. Wipe the rims of the jars with a moist paper towel to remove any food residue. Top with lids, and screw on rings.
- Place a rack in the bottom of a large stockpot and fill halfway with water. Bring to a boil and lower jars into the boiling water using a holder. Leave a 2-inch space between the jars. Pour in more boiling water if necessary to bring the water level to at least 1 inch above the tops of the jars. Bring the water to a rolling boil, cover the pot, and process for about 15 minutes.
- Remove the jars from the stockpot and place onto a cloth-covered or wood surface, several inches apart, until cool. Once cool, press the top of each lid with a finger, ensuring that the seal is tight (lid does not move up or down at all). Store in a cool, dark area.
Nutrition Facts : Calories 27.7 calories, Carbohydrate 6.8 g, Fat 0.1 g, Fiber 0.3 g, Protein 0.4 g, Sodium 9.8 mg, Sugar 6.5 g
More about "mulberry jelly recipes"
MULBERRY JAM (WITH PECTIN) - FOOD PRESERVING
From foodpreserving.org
MULBERRY JAM | WOMEN'S WEEKLY FOOD
From womensweeklyfood.com.au
MULBERRY JELLY POWDERED PECTIN - UNIVERSITY OF GEORGIA
From nchfp.uga.edu
MULBERRY JELLY (WITH PECTIN) - FOOD PRESERVING
From foodpreserving.org
EASY WHITE MULBERRY JAM RECIPE (LOW SUGAR, NO …
From foragerchef.com
MULBERRY JELLY RECIPE - GRIT
From grit.com
21 DELICIOUS MULBERRY RECIPES YOU NEED TO TRY - HOMESTEADING …
From homesteadingwhereyouare.com
EASY HOMEMADE MULBERRY JAM RECIPE - THE SPRUCE EATS
From thespruceeats.com
MULBERRY JAM RECIPE | HILDA'S KITCHEN BLOG
From hildaskitchenblog.com
MULBERRY JAM RECIPE - SIMPLE, QUICK & DELICIOUS RECIPE …
From clairekcreations.com
HOW TO MAKE MULBERRY JELLY - BLIND PIG AND THE ACORN
From blindpigandtheacorn.com
MULBERRY JELLY RECIPE – EASY AND DELICIOUS - FANTAIL …
From piwakawakavalley.co.nz
MULBERRY JELLY RECIPE | GREAT FOR MULBERRIES, …
From lazydogfarm.com
RECIPE TO MAKE DELICIOUS MULBERRY JELLY - HUMBLY …
From humblyrootedhome.com
MULBERRY JAM RECIPE | NO PECTIN | COOKING WITH NANA …
From cookingwithnanaling.com
MAKE YOUR OWN DELICIOUS MULBERRY JAM (JUST 5 …
From sustainmycookinghabit.com
MULBERRY JAM RECIPE: HOW TO MAKE MULBERRY JAM - MASTERCLASS
From masterclass.com
MULBERRY JAM WITH HOMEMADE PECTIN - THE SPRUCE EATS
From thespruceeats.com
MULBERRY JELLY TURNIPS 2 TANGERINES
From turnips2tangerines.com
HOW TO MAKE MULBERRY JAM {PECTIN FREE} - SIMPLE AT HOME
From simpleathome.com
HOMEMADE MULBERRY JELLY RECIPE - THE EVERYDAY …
From theeverydayfarmhouse.com
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love