MULBERRY JAM RECIPE
Since ages, the bread-jam combination has been one of the most preferred breakfast recipes worldwide. There are a huge varieties of fruit jams being made, one of which is 'Mulberry Jam'. This easy-to-make jam is made using just three simple ingredients which are mulberries, sugar and lemon juice. Try the jam recipe and surprise your kids with a lip-smacking tiffin and snack. This jam can be stored in glass jar and kept in the refrigerator or at room temperature. Pair the jam with bread or use it as a dressing on desserts like cakes and puddings. Serve the delicious jam to your friends and family and relish its tempting flavors with them.
Provided by TNN
Categories Appetizers
Time 30m
Yield 6
Number Of Ingredients 3
Steps:
- Wash the mulberries and keep them in a bowl. Add lemon juice to the bowl and mix.
- Now put the mixture over medium flame in a pan for about 12-15 minutes. Put sugar in a microwave safe bowl and heat it in an oven. Add the sugar into mulberries and stir well. Cook it till the mixture becomes thick and consistent.
- Remove from heat and cool down the mixture. Once done, transfer into jar and refrigerate.
Nutrition Facts : ServingSize 1 bowl, Calories 216 cal
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
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 PRESERVES
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 Recipes Canning and Preserving Recipes Jams and Jellies Recipes
Time 50m
Yield 45
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, Carbohydrate 6.8 g, Fat 0.1 g, Fiber 0.3 g, Protein 0.4 g, Sodium 9.8 mg, Sugar 6.5 g
BASIC JAM
The skins from stone fruit will contribute color and flavor to the jam. But for a smoother mixture, you can start by peeling peaches or nectarines: Carve an X in the bottom of each and plunge them into boiling water for 30 seconds, then transfer them to an ice-water bath to stop the cooking; the skins will slip off. For plums, just lift the skins out of the cooked jam with a fork.
Provided by Martha Stewart
Categories Food & Cooking Healthy Recipes Gluten-Free Recipes
Time 45m
Yield Makes about 5 cups
Number Of Ingredients 4
Steps:
- Stir together fruit, sugar, and 1/4 teaspoon salt in a large heavy-bottomed pot. Bring to a boil, stirring until sugar is dissolved and mashing fruit with a potato masher. Add lemon juice; continue to boil, stirring frequently, until bubbles slow, chunks of fruit show at top, and mixture clings to a spoon but falls off in clumps, 10 to 12 minutes. Skim foam from top.
- Ladle jam into clean containers, leaving 3/4 inch of headroom. Let cool completely. Cover, label, and refrigerate up to 1 month, or freeze up to 1 year.
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
MCP® MULBERRY JAM
Mulberries rarely get the attention they deserve, but after folks taste this homemade mulberry jam recipe, they'll be all the rage.
Provided by My Food and Family
Categories Home
Time 45m
Yield About 11 (1-cup) jars or 176 servings, 1 Tbsp. each
Number Of Ingredients 5
Steps:
- Bring boiling-water canner, half full with water, to simmer. Wash jars and screw bands in hot soapy water; rinse with warm water. Pour boiling water over flat lids in saucepan off the heat. Let stand in hot water until ready to use. Drain jars well before filling.
- Crush mulberries thoroughly, one layer at a time. Measure exactly 5-1/2 cups prepared fruit into 6- or 8-qt. saucepot. Stir in lemon juice.
- Stir in pectin. Add butter to reduce foaming. Bring mixture to full rolling boil (a boil that doesn't stop bubbling when stirred) on high heat, stirring constantly. Stir in sugar. Return to full rolling boil and boil exactly 4 min., stirring constantly. Remove from heat. Skim off any foam with metal spoon.
- Ladle immediately into prepared jars, filling to within 1/4 inch of tops. Wipe jar rims and threads. Cover with two-piece lids. Screw bands tightly. Place jars on elevated rack in canner. Lower rack into canner. (Water must cover jars by 1 to 2 inches. Add boiling water, if necessary.) Cover; bring water to gentle boil. Process 10 min. Remove jars and place upright on towel to cool completely. After jars cool, check seals by pressing middles of lids with finger. (If lids springs back, lids are not sealed and refrigeration is necessary.)
Nutrition Facts : Calories 40, Fat 0 g, SaturatedFat 0 g, TransFat 0 g, Cholesterol 0 mg, Sodium 0 mg, Carbohydrate 11 g, Fiber 0 g, Sugar 10 g, Protein 0 g
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Reviews 2Category JellyCuisine AmericanTotal Time 25 mins
- Sterilize five 8-ounce jars, keep hot. Prep lids and rings. Fill water bath canner and bring to boil.
- In a small bowl, mix together sugar and pectin powder. Don’t skip this step, or your pectin will clump. Set aside.
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