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Mulberry Jam Recipes

Jams

 
Mulberry Jam 1
Ingredients:

3 lbs mulberries, ripe
1/2 cup lemon juice
7 cups sugar
1 bottle liquid pectin
Cooking Instructions:
Put berries in saucepan and crush. Heat gently until juice starts to flow. Then, simmer covered, for 15 min. Put into jelly cloth or bag and squeeze out the juice. Measure out 3 cups of juice into a very large saucepan. Add sugar and lemon juice, mix well. Put over high heat and bring to a boil, stirring constantly. At once stir in the pectin. Then, bring to a rolling boil and boil hard for 1 min., stirring constatly. Remove from heat skim off the foam, with a metal spoon. Pour quickly into hot sterilized jard and then seal.
Mulberry Jam 2
Ingredients:

1 Kg Mulberries
Lemon juice (Lemon)
500 g Sugar
Cooking Instructions:
Add lemon juice to mulberries. Put it over medium heat for 15 minutes. Heat the sugar in an oven. Stir the sugar into mulberries and cook till it turns thick. Pour it in the sterilized bottles. Mulbery Jam is ready.
Mulberry Jam 3
Ingredients:

4 c Half-ripe (red to purple) Mulberries
1/4 c Water
Fresh lime juice
Sugar
Cooking Instructions:
Place berries and water in a 1-1/2 qt 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 teaspoonful of the juice to room temperature, and test for pectin. Discard test mixture without tasting. Add liquid pectin, 1 tablespoon at a time, reteseting 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 hot, sterilized 8-oz jar, seal, cool, label and refrigerate.
Mulberry Jam 4
Ingredients:

500 g Mulberries; stalks removed and fruit washed
500 g Sugar
Cooking Instructions:
Juice of 2 lemons Place mulberries sugar and lemon juice in a saucepan bring to a simmer and cook for 30 minutes. Continue to cook skimming the froth from the surface every 10 minutes. To test if the jam is cooked sufficiently place a spoonful on a plate let it cool slightly then run your finger through the center If it separates its ready for bottling. Ladle the jam into clean warm bottles. Seal and store in a cool place. Cooking must be done with great care and love sometimes it demands time.
Mulberry Jam 5
Ingredients:

500 g mulberries, stalks removed and fruit
500 g sugar
1 juice of 2 lemons
Cooking Instructions:
Place mulberries, sugar and lemon juice in a saucepan, bring to a simmer and cook for 30 minutes. Continue to cook, skimming the froth from the surface every 10 minutes. To test if the jam is cooked sufficiently, place a spoonful on a plate, let it cool slightly, then run your finger through the center If it separates its ready for

bottling. Ladle the jam into clean warm bottles. Seal and store in a cool place. Cooking must be done with great care and love, sometimes it demands time.
Mulberry Jam 6
Ingredients:

1 kg Mulberries
1 kg sugar
1 lemon juice
1 pinch essence of lemon (optional), to prevent crystallization
Cooking Instructions:
Layer mulberries and sugar in a saucepan overnight. The following morning, add lemon juice and start cooking over medium heat. Stir until the sugar melts. Cook for about 25-30 minutes. Add the essence of lemon into the jam 10 minutes before you turn the heat off and stir. At that time it may look runny but it will thicken when it cools. Wait until it cools down, then place into a clean jar and close the lid tightly. Store in a dark and cool place.
Mulberry Jam 7
Ingredients:

10 cup Mulberries
1/4 cup Lemon juice
6 cup Granulated sugar
Cooking Instructions:
Pour half of the mulberries into saucepan; cover and cook over low heat for about 10 minutes or just until softened. Crush and press through sieve or food mill equipped with fine disc. In large heavy saucepan, combine mulberry puree with remaining mulberries. Crush; stir in lemon juice and sugar. Bring to full rolling boil over high heat and boil vigorously, stirring frequently, for 10 to 12 minutes or until jam sets. Remove from heat; skim off foam. Stir for 2 to 5 minutes to suspend berries throughout jam. Fill and seal jars.
Brandied Mulberry Jam
Ingredients:

2 large apples, chopped
1 medium lemon, chopped
5 cups water
2 lbs Mulberries
3 and 3/4 cups white sugar, approx.
8 teaspoons brandy
Cooking Instructions:
Combine apples, lemons and water in a large saucepan. Bring to boil, lower heat and simmer covered, for 1 and 1/2 hours. Stir in Mulberries, simmer covered, for about 1 hour or until berries are soft. Strain mixture through a fine cloth. Allow liquid to drip through cloth slowly, do not squeeze cloth. Discard pulp. Measure liquid into a large saucepan. Add correct amount of sugar (according to directions on pectin package) to each cup of liquid. Stir over heat, without boiling, until sugar is dissolved. Bring to boil, boil uncovered, for about 15 minutes or until jelly sets when tested. Stir in brandy. Pour into hot sterilized jars. Seal when cold.
Mulberry and Apple Jam
Ingredients:

1.4 kg (3 lb) mulberries
450 g (1 lb) apples (prepared weight)
600 ml (1 pt) water
1.6 kg (3.5 lb sugar)
Cooking Instructions:
Wash the mulberries and simmer them in half the measured water until they are soft. Peel, core and slice the apples, weigh them and simmer gently in the remaining water until they are really soft and pulped. Combine the mulberries and the apples and add the sugar. Stir until this is dissolved and then boil the jam until setting point is reached. Pot and cover in the usual way.
 

Jams

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