Libbies Mulberry Jam Recipes
EASY-TO-MAKE RECIPE FOR HOMEMADE MULBERRY JAM
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
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
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
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
LIBBIE'S MULBERRY JAM
This was in libbies cook book since there are a lot of mulberry trees around here. She has a few recipes. The directions are sparse and I think cooking times are a guess--so are amounts.she got this recipe from Mrs ray lambreach
Provided by Dienia B.
Categories Low Protein
Time 1h
Yield 6 pints
Number Of Ingredients 3
Steps:
- Cook the mulberries and sugar together.
- When cooked, take off the stove and add Jell-O.
- Mix.
- Can in sterile jars or . put in the freezer.
Nutrition Facts : Calories 664.1, Fat 0.4, Sodium 142.7, Carbohydrate 168.1, Fiber 1.6, Sugar 165, Protein 3.5
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