- Skill Level: Easy
- Yield : 1 batch
- Prep Time : 20m
- Cook Time : 15m
- Ready In : 35m
Quick And Easy Blackberry Jam
- 900g mulberries, fresh or frozen
- 1.35kg sugar
- 120ml fresh lemon juice
- pinch of freshly ground nutmeg
- 1 pouch liquid pectin
Sterilize the canning jars in boiling water.
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.)
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.
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 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.