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Mulberry Jam

2014-09-16

Recipe Info

  • Yield : 1 batch
  • Prep Time : 20m
  • Cook Time : 15m
  • Ready In : 35m

Quick And Easy Blackberry Jam

Ingredients

  • 900g mulberries, fresh or frozen
  • 1.35kg sugar
  • 120ml fresh lemon juice
  • pinch of freshly ground nutmeg
  • 1 pouch liquid pectin

Method

Step 1

Sterilize the canning jars in boiling water.

Step 2

Put the mulberries, sugar, and lemon juice into a large, non-reactive pot. (Do not use aluminum or non-enameled cast iron as these can create off colours and flavours in your jam; stainless steel or enameled cast iron are fine.)

Step 3

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 of freshly ground nutmeg.

Step 4

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.

Step 5

Ladle the jam into the sterilized canning jars, leaving 1½ cm 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.

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