RECIPES FOR MULBERRY JAM RECIPES
MULBERRY JAM RECIPE - FOOD.COM
Make and share this Mulberry Jam recipe from Food.com.
Total Time 25 minutes
Prep Time 15 minutes
Cook Time 10 minutes
Yield 6 half-pints
Number Of Ingredients 4
Steps:
- Prepare canner, jars & lids.
- Combine mulberries & lemon juice.
- Whisk in pectin.
- Boil over high heat.
- Add sugar & return to boil.
- Boil hard for 1 minute.
- Remove from heat; skim off foam.
- Fill jars, leaving 1/4" headspace.
- Wipe off rim; place lids, screw on bands fingertip tight; process in boiling water bath for 10 minutes.
Nutrition Facts : Calories 835.7, FatContent 0.3, SaturatedFatContent 0, CholesterolContent 0, SodiumContent 25.9, CarbohydrateContent 215.8, FiberContent 2, SugarContent 205.8, ProteinContent 1.1
MULBERRY PRESERVES RECIPE | ALLRECIPES
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 Canning and Preserving Recipes Jams and Jellies Recipes
Total Time 50 minutes
Prep Time 10 minutes
Cook Time 20 minutes
Yield 8 jars of preserves
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, CarbohydrateContent 6.8 g, FatContent 0.1 g, FiberContent 0.3 g, ProteinContent 0.4 g, SodiumContent 9.8 mg, SugarContent 6.5 g
More about "recipes for mulberry jam recipes"
MULBERRY PRESERVES RECIPE | ALLRECIPES
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!
From allrecipes.com
Reviews 4.6
Total Time 50 minutes
Category Side Dish, Sauces and Condiments, Canning and Preserving Recipes, Jams and Jellies Recipes
Calories 27.7 calories per serving
From allrecipes.com
Reviews 4.6
Total Time 50 minutes
Category Side Dish, Sauces and Condiments, Canning and Preserving Recipes, Jams and Jellies Recipes
Calories 27.7 calories per serving
- 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.
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