Spiced Mulberry Jam Recipes

SPICED MULBERRY JAM

Steps:

• The original recipe doesn't call for it but I also added 1/2 tsp of fresh nutmeg.
• Wash and stem mulberries.
• Cover mulberries with cold, salted water. Use 1/4c salt to 1 qt water. Let stand 5 minutes. Drain and rinse with fresh water 3 times.
• Crush berries. Add sugar, lemon juice and cinnamon (& nutmeg if using). Cook slowly, stirring, until sugar dissolves. Boil rapidly, stirring constantly to prevent scorching, until jelling point is reached (220 degrees, I'm not sure what it is for high alt.) Remove from heat and skim foam. Ladle into hot jars. Seal and process in boiling water bath for 10 minutes.
• It's a hassel stemming the barries but it is well worth the work.

MULBERRY JAM

Steps:

• Put berries in saucepan and crush.
• Heat gently until juice starts to flow.
• Then, simmer covered, for 15 min.
• Put into jelly cloth or bag and squeeze out the juice. Measure out 3 cups of juice into a very large saucepan.
• Add sugar and lemonjuice, mix well.
• Put over high heat and bring to a boil, stirring constantly.
• AT ONCE STIR IN THE PECTIN.
• Then, bring to a rolling boil and boil hard for 1 min., stirring constatly.
• Remove from heat skim off the foam, with a metal spoon.
• POUR QUICKLY INTO HOT STERILIZED JARS AND THEN SEAL.
• Then Enjoy.

EASY MULBERRY (OR ANY BERRY) JAM (LOW SUGAR)

Steps:

• 1. Sprinkle the gelatin over the orange juice in a small bowl and set aside to dissolve.
• 2. Place the berries and the sugar in a saucepan. Mash the berries, making them as smooth or as chunky as you wish. I used a hand-held immersion blender for this, but you could probably just use a potato masher.
• 3. Heat over med-high heat until boiling and cook for 1 min. Add the o.j. mixture, stir to combine, return to boil and cook 3 min.
• 4. Remove from heat and allow to cool in pan for about 10 min. Pour into jars or freezer containers. Cool completely. Store in fridge for up to 2 weeks, or for longer in the freezer.
• 5. **This is a very small amount of sugar compared to most jelly and jam recipes, but the jam was plenty sweet for us. Most recipes use lemon juice, and I think that using orange juice instead really compensated for the smaller amount of sugar since oranges are quite a bit sweeter than lemons.