About the Recipe
Ingredients
5 cups mulberries
5 cups granulated sugar
1 medium lemon (juiced and zested)
1 packet sure-jell liquid pectin
Preparation
Step 1
Start by washing the mulberries. Make sure to remove any leaves, insects, small sticks, or other debris.
Step 2
Add mulberries to a 5-quart saucepan, then cover with sugar and lemon zest. Allow the mixture to macerate until the mulberries begin to release their juices.
Step 3
Add lemon juice then gently simmer the mixture over low heat. Gradually bring to a boil over medium heat.
Step 4
Continue boiling over medium heat for approximately 15 minutes. Stir frequently to avoid burning the jam or having it boil over. Stir in the liquid pectin until completely dissolved. Cook for a few minutes longer.
Step 5
Ladle mulberry jam into sterilized half-pint jars, leaving ¼" headspace. Wipe the jar rims with clean paper towel, add lids and collars, then hand tighten. Process in boiling water bath for an additional 10 minutes to seal.
Step 6
Place the processed jars on the counter to make sure they all seal. If some of the jars don't seal, keep them refrigerated, or gift them to family and friends. Store sealed jars in the pantry for up to a year.
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