Mulberry jam | Black Mulberry jam | Mulberry jam recipe |Home made Mulberry jam by humarascuisine

Wash mulberries thoroughly and remove any stems or leaves.

In a large pot, combine mulberries and water over medium heat.

Cook the mixture, stirring occasionally, until the mulberries release their juices, about 10 minutes.

Add sugar and lemon juice to the pot, stirring until dissolved.

Bring the mixture to a rolling boil, stirring constantly.

Add pectin and continue boiling for 1-2 minutes until the mixture thickens.

Skim off any foam that forms on the surface.

Add a small amount of butter to reduce foaming, if desired.

Test the jam for doneness by placing a spoonful on a cold plate and checking the consistency.

Once ready, remove from heat and let cool for a few minutes.

Pour the jam into sterilized jars, leaving some headspace.

Seal the jars with lids and process in a boiling water bath for 5-10 minutes.

Remove jars from the water bath and let them cool completely on a clean towel.

Store in a cool, dark place for up to a year.

Spice Level:

Allergens