Ingredients
Ingredients
- 500 g fresh-picked firm, ripe mulberries, stems removed
- 500 g granulated sugar
- Juice of 1/2 lemon
Instructions
- Prepare the mulberries: Remove all stems from the mulberries and place the clean berries into a large saucepan to get ready for cooking.
- Crush and heat the berries: Heat the saucepan over medium heat and gently crush the berries with a spoon or potato masher to release their juice, allowing the mixture to simmer and combine flavors.
- Add sugar and lemon juice: Once the berry juice is simmering, bring it to a boil, then add the sugar and freshly squeezed lemon juice to the pan.
- Dissolve the sugar: Reduce the heat to low and stir continuously until all the sugar has fully dissolved into the berry mixture, ensuring a smooth jam base.
- Boil to set the jam: Increase the heat again and bring the mixture back to a boil. Let it boil vigorously for five minutes to help the jam thicken and set properly.
- Jar the jam: Turn off the heat and carefully pour the hot jam into sterilised jars using a stainless steel funnel. Seal the lids tightly and turn the jars upside down to cool and create a vacuum seal.
- Store the jam: Store the sealed jars in a cool, dark place. When properly sealed, the mulberry jam can be preserved for up to two years, ready to enjoy whenever you like.
Notes
- Make sure to use firm, ripe mulberries for the best flavor and texture.
- Sterilising the jars before filling is essential to prevent spoilage and extend shelf life.
- The lemon juice helps to balance sweetness and acts as a natural preservative.
- If you prefer a chunkier jam, avoid crushing the berries too much during cooking.
- Always store jam in a cool, dark place and refrigerate after opening.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Jam
- Method: Stovetop
- Cuisine: American