Easy Mulberry Or Any Berry Jam Low Sugar Recipes

EASY-TO-MAKE RECIPE FOR HOMEMADE MULBERRY JAM

Easy-to-Make Recipe for Homemade Mulberry Jam image

Mulberries may be a nuisance in the backyard, but they make a great jam. This easy recipe uses fresh or frozen mulberries to make a tasty jam.

Provided by Leda Meredith

Categories Jam / Jelly

Time 45m

Yield 32

Number Of Ingredients 5

Ingredients

2 pounds/900 grams mulberries, fresh or frozen
6 cups/1.35 kilograms granulated sugar
1/2 cup/120 milliliters fresh lemon juice
1 pinch freshly ground nutmeg
1 (3-ounce) pouch liquid pectin

Steps:

Gather the ingredients.
Sterilize the canning jars in boiling water.
While the jars are sterilizing, put the mulberries, sugar, and lemon juice into a large, nonreactive pot . (Do not use aluminum or nonenameled cast iron as these can create off colors and flavors in your jam; stainless stee l or enameled cast iron are fine.)
Bring the mixture to a full boil over high heat, stirring constantly to prevent scorching and to help the sugar dissolve.
Once the mixture has come to a full boil and the sugar is completely dissolved, add the pinch (a couple of scrapes on a grater) of freshly ground nutmeg.
Add the liquid pectin. Boil for 1 minute while stirring constantly. Remove from the heat.
Skim off any foam that may have formed on the surface of the jam .
Ladle the jam into the sterilized canning jars , leaving 1/2 inch of headspace. Wipe the rims of the jars with a clean damp cloth or paper towel.
Secure the canning lids, and process in a boiling water bath for 5 minutes.
Remove the jars from the water bath using a jar lifter or tongs. Set on a cooling rack or towels 1-inch apart. Let cool completely without disruption for 12 to 14 hours. The lids will pop or ping as they seal.
Test the seal by pressing down on the center of the lid; it should feel solid. If you remove the ring, the lid should not come off. Any jars that fail should be refrigerated and eaten right away or, if it has been less than 24 hours since canning, reprocessed with a new lid (and jar, if necessary).
Store in a dark, cool place for up to 1 year. Enjoy.

Nutrition Facts : Calories 167 kcal, Carbohydrate 43 g, Cholesterol 0 mg, Fiber 1 g, Protein 0 g, SaturatedFat 0 g, Sodium 9 mg, Sugar 40 g, Fat 0 g, ServingSize 5 Half-Pints (32 Servings), UnsaturatedFat 0 g

MULBERRY JAM

Mulberry Jam image

Make and share this Mulberry Jam recipe from Food.com.

Provided by Linda7

Categories < 15 Mins

Yield 8 (1/2 pint) jars

Number Of Ingredients 4

Ingredients

3 lbs mulberries, ripe
1/2 cup lemon juice
7 cups sugar
1 bottle liquid pectin

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.

Nutrition Facts : Calories 754, Fat 0.7, SaturatedFat 0.1, Sodium 19, Carbohydrate 192.7, Fiber 3, Sugar 188.8, Protein 2.5

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