Mulberry Jam 4 c Half-ripe (red to purple)
Mulberries
1/4 c Water
Fresh lime juice
Sugar
Make acid and pectin tests before adding sugar to this jam, and
fortify with liquid pectin if necessary. The berries I used
contained a negligible amount of pectin, and were not very
juicy--hence, the low yield. If you can obtain larger and juicier
berries, the yield should be higher.
Place berries and water in a 1 1/2 quart saucepan, cover, and cook
about 5 minutes, until berries are soft. Remove from heat, and taste
for acidity, adding lime juice as necessary. Cool a teaspoon of the
juice to room temperature, and test for pectin. Discard test mixture
without tasting. Add liquid pectin, one tablespoon at a time,
retesting until you have the desired pectin level, and add sugar
accordingly before boiling the jam until it is thick. It need not
set like jelly. Ladle into a hot, sterilized 8 ounce jar, seal, cool,
label, and refrigerate. Mulberry Jam printer friendly version located here.
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