Homemade Mulberry Jam (Print Version)
Sweet, vibrant mulberry preserves with bright lemon notes and a hint of nutmeg, perfect for toast, scones, or gifting.
# Ingredients:
01 -
2 pounds fresh or frozen mulberries (900 grams)
02 -
6 cups white sugar (1.35 kilograms)
03 -
1/2 cup fresh lemon juice (120 milliliters)
04 -
1 pinch ground nutmeg
05 -
2 pouches liquid pectin (3 ounces each)
# Steps to Follow:
01 -
Place 2 pounds (900 grams) of fresh or frozen mulberries, 6 cups (1.35 kilograms) of granulated sugar, and 1/2 cup (120 milliliters) of freshly squeezed lemon juice into a large, non-reactive pot. Bring the mixture to a boil over high heat, stirring constantly to dissolve the sugar and prevent scorching.
02 -
Add a pinch of ground nutmeg and stir in 2 (3-ounce) pouches of liquid pectin. Return the mixture to a boil and let it boil for 1 minute, stirring continuously.
03 -
Remove the pot from the heat and allow the jam to cool slightly. Skim off any foam from the surface. If not canning, let it cool completely and transfer to sealed containers for refrigeration or freezing.
04 -
Sterilize canning jars in boiling water. Use a ladle to fill the jars with jam, leaving 1/2 inch of headspace. Clean the rims of the jars with a damp cloth to remove residue.
05 -
Secure the lids on the jars and process them in a boiling water bath for 5 minutes. Carefully remove the jars and let them cool undisturbed for 12 to 14 hours.
06 -
Check that each jar has sealed properly by pressing on the center of the lid. Store unopened jars in a cool, dark pantry for up to 18 months. Refrigerate opened jars and consume within 2-3 months.
# Additional Notes:
01 -
For unopened jars, store in a cool, dark place away from sunlight and heat. Refrigerate opened jars and monitor for changes in color, texture, or smell. Discard if any mold or fermentation is observed.