Mulberry Preserves Recipes

MULBERRY PRESERVES

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.

EASY-TO-MAKE RECIPE FOR HOMEMADE MULBERRY JAM

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.

BERRY PRESERVES

Steps:

• Combine berries and sugar; let stand until juices begin to flow, about 10 minutes.
• Bring slowly to a boil, stirring until sugar dissolves.
• Add lemon juice, if using.
• Cook rapidly almost to gelling point.
• As mixture thickens, stir frequently to prevent sticking.
• Remove from heat.
• Skim foam if necessary.
• Ladle hot preserves into hot jars, leaving 1/4 inch head space.
• Adjust two-piece caps.
• Process 15 minutes in a boiling water canner.
• Yield: about 4 half pints.