Spiced Mulberry Jam Recipes

Steps:

• Mix mulberries and 1 tablespoon water in a large pot; bring to a boil. Reduce heat, cover pot, and simmer, stirring frequently, until berries are softened, 15 to 20 minutes. Mash berries using a potato masher.
• Combine 2 cups water, sugar, strawberry-flavored gelatin, and pectin in a bowl; stir until gelatin is dissolved. Stir gelatin mixture into mashed mulberries; bring mixture to a boil.
• Sterilize the jars and lids in boiling water for at least 5 minutes. Pack the boiling mulberry mixture into the hot, sterilized jars, filling the jars to within 1/4 inch of the top. Run a knife or a thin spatula around the insides of the jars after they have been filled to remove any air bubbles. Wipe the rims of the jars with a moist paper towel to remove any food residue. Top with lids, and screw on rings.
• Place a rack in the bottom of a large stockpot and fill halfway with water. Bring to a boil and lower jars into the boiling water using a holder. Leave a 2-inch space between the jars. Pour in more boiling water if necessary to bring the water level to at least 1 inch above the tops of the jars. Bring the water to a rolling boil, cover the pot, and process for about 15 minutes.
• Remove the jars from the stockpot and place onto a cloth-covered or wood surface, several inches apart, until cool. Once cool, press the top of each lid with a finger, ensuring that the seal is tight (lid does not move up or down at all). Store in a cool, dark area.

Steps:

• The original recipe doesn't call for it but I also added 1/2 tsp of fresh nutmeg.
• Wash and stem mulberries.
• Cover mulberries with cold, salted water. Use 1/4c salt to 1 qt water. Let stand 5 minutes. Drain and rinse with fresh water 3 times.
• Crush berries. Add sugar, lemon juice and cinnamon (& nutmeg if using). Cook slowly, stirring, until sugar dissolves. Boil rapidly, stirring constantly to prevent scorching, until jelling point is reached (220 degrees, I'm not sure what it is for high alt.) Remove from heat and skim foam. Ladle into hot jars. Seal and process in boiling water bath for 10 minutes.
• It's a hassel stemming the barries but it is well worth the work.

Steps:

• Cook the mulberries and sugar together.
• When cooked, take off the stove and add Jell-O.
• Mix.
• Can in sterile jars or . put in the freezer.

Steps:

• wash mulberries.
• combine with sugar and lemon juice cook until thick (i think can put in crock pot ).
• mullberries can be combined with raspberries
• hot pack into jars
• water bath 10 minutes.

Steps:

• Prepare canner, jars & lids.
• Combine mulberries & lemon juice.
• Whisk in pectin.
• Boil over high heat.
• Add sugar & return to boil.
• Boil hard for 1 minute.
• Remove from heat; skim off foam.
• Fill jars, leaving 1/4" headspace.
• Wipe off rim; place lids, screw on bands fingertip tight; process in boiling water bath for 10 minutes.

Steps:

• 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 lemonjuice, 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 JARS AND THEN SEAL.
• Then Enjoy.