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
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
SPICED MULBERRY JAM
I got this recipe from my local extension office last year. I got raving reviews at Christmas when I gave it out for gifts. Everyone requested more this year. Note: Suggested serving size is 1 Tbsp
Provided by CharlieMae
Categories Berries
Time 1h40m
Yield 3 1/2 pints, 112 serving(s)
Number Of Ingredients 4
Steps:
- The original recipe doesn't call for it but I also added 1/2 tsp of fresh nutmeg.
- Wash and stem mulberries.
- Cover mulberries with cold, salted water. Use 1/4c salt to 1 qt water. Let stand 5 minutes. Drain and rinse with fresh water 3 times.
- Crush berries. Add sugar, lemon juice and cinnamon (& nutmeg if using). Cook slowly, stirring, until sugar dissolves. Boil rapidly, stirring constantly to prevent scorching, until jelling point is reached (220 degrees, I'm not sure what it is for high alt.) Remove from heat and skim foam. Ladle into hot jars. Seal and process in boiling water bath for 10 minutes.
- It's a hassel stemming the barries but it is well worth the work.
Nutrition Facts : Calories 23, Sodium 0.5, Carbohydrate 5.9, Fiber 0.1, Sugar 5.8, Protein 0.1
SPICED MULBERRY JAM
Provided by Fix.and.Freeze.Foods
Number Of Ingredients 0
Steps:
- MAKING 1. Soak the mulberries in 1 quart water mixed with 1/4 cup salt for 5 minutes and drain. 2. Rinse in cold water thrice and crush. 3. Add sugar, lemon juice and cinnamon and cook slowly, stirring, until the sugar dissolves. 4. Bring to a rapid boil, stirring constantly to prevent scorching, until jellying point is reached. 5. Take it off heat and skim. FINALIZING 6. Pour into sterilized hot jars to within 1/8" of jar top. Wipe jar rims and adjust lids. 7. In a pan with boiling water, bathe the jar for 5 minutes. SERVING 8. Use as condiments or store in sterilized jelly jars covered with paraffin.
Nutrition Facts :
SPICED BLUEBERRY JAM
No need to wait for blueberry season to make this spicy, flavorful jam that is delicious on hot biscuits. English muffins or toast. Frozen berries enable you to make the jam anytime.
Provided by Ms. Ayons dishes
Categories Low Protein
Time 15m
Yield 8 serving(s)
Number Of Ingredients 7
Steps:
- Remove any stems from berries. Crush fruit 1 layer at a time. Measure 2 1/4 cups, packed solidly, if necessary, add water to make up amount, pour into very large saucepan or dutch oven.
- Add lemon juice, sugar and spices, mixing well. Bring to a full rolling boil, stirring 1 minute Remove from heat and immediately stir in pectin.
- Ladle into hot jelly glasses or jars. Water bath can 10 minutes at 1000 feet. Remove from canner, cool and test lids.
Nutrition Facts : Calories 374.2, Fat 0.2, Sodium 1.7, Carbohydrate 96.5, Fiber 2, Sugar 92.9, Protein 0.4
SPICED PEAR JAM
A neighbor of mine passed along this spiced pear jam recipe. I've given many jars of this jam as gifts. Day to day, we enjoy it on toast with ham and eggs or on hot rolls with a meat. -Karen Bockelman, Portland, Oregon
Provided by Taste of Home
Time 1h50m
Yield 6 half-pints.
Number Of Ingredients 4
Steps:
- In a Dutch oven, combine all ingredients. Bring to a boil; reduce heat and simmer, uncovered, until thick, 1-1/2 to 2 hours, stirring occasionally. Stir more frequently as the mixture thickens. , Remove from the heat; skim off foam. Carefully ladle into hot half-pint jars, leaving 1/4-in. headspace. Remove air bubbles; wipe rims and adjust lids. Process for 10 minutes in a boiling-water canner.
Nutrition Facts : Calories 78 calories, Fat 0 fat (0 saturated fat), Cholesterol 0 cholesterol, Sodium 0 sodium, Carbohydrate 20g carbohydrate (19g sugars, Fiber 1g fiber), Protein 0 protein.
SPICY STRAWBERRY JAM
A great spicy and flavorful twist to traditional strawberry preserves...mmmm... A sexy topping for vanilla ice cream, too!
Provided by RUCH
Categories Side Dish Sauces and Condiments Recipes Canning and Preserving Recipes Jams and Jellies Recipes
Time 10m
Yield 12
Number Of Ingredients 9
Steps:
- Soak the strawberries in red wine for 10 minutes, then transfer to a heavy saucepan. Bring to a boil over medium heat. As soon as it starts to boil, add the ginger, brown sugar, cinnamon stick, chile pepper, red pepper flakes, apple cider vinegar and salt. Boil over medium heat, stirring every 10 minutes, until the preserve thickens.
- Remove the chile pepper and cinnamon stick from the preserves. Ladle into clean 1/2 pint jars, wipe rims with a clean cloth or paper towel, and seal with new lids. Store in the refrigerator.
Nutrition Facts : Calories 97.6 calories, Carbohydrate 21.2 g, Fat 0.1 g, Fiber 0.7 g, Protein 0.3 g, Sodium 200.5 mg, Sugar 19.3 g
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