Libbies Mulberry Jam Food
LIBBY'S MULBERRY RHUBARB JAM
Another jam in Libby's book. Her directions are scarce and she can't remember some things any more. It's a race to get her recipes down for her kin, and since I haven't made this yet I'm just guessing on times, etc. Sorry.
Provided by Dienia B.
Categories Low Protein
Time 40m
Yield 4 pints
Number Of Ingredients 4
Steps:
- Cook mulberries, rhubarb, and sugar together for 15 minutes (I think I would add some water) in a large saucepan.
- Add lemon Jell-O and bring just to a boil.
- Pour into jelly jars and process in a hot water bath until sealed or freeze in freezer containers.
Nutrition Facts : Calories 1032.8, Fat 0.4, SaturatedFat 0.1, Sodium 273.5, Carbohydrate 260.9, Fiber 2.3, Sugar 254.9, Protein 6
LIBBIE'S MULBERRY JAM
This was in libbies cook book since there are a lot of mulberry trees around here. She has a few recipes. The directions are sparse and I think cooking times are a guess--so are amounts.she got this recipe from Mrs ray lambreach
Provided by Dienia B.
Categories Low Protein
Time 1h
Yield 6 pints
Number Of Ingredients 3
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.
Nutrition Facts : Calories 664.1, Fat 0.4, Sodium 142.7, Carbohydrate 168.1, Fiber 1.6, Sugar 165, Protein 3.5
MULBERRY JAM
Make and share this Mulberry Jam recipe from Food.com.
Provided by Molly53
Categories Fruit
Time 25m
Yield 6 half-pints
Number Of Ingredients 4
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.
Nutrition Facts : Calories 835.7, Fat 0.3, Sodium 25.9, Carbohydrate 215.8, Fiber 2, Sugar 205.8, Protein 1.1
MULBERRY JAM
Make and share this Mulberry Jam recipe from Food.com.
Provided by Linda7
Categories < 15 Mins
Yield 8 (1/2 pint) jars
Number Of Ingredients 4
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.
Nutrition Facts : Calories 754, Fat 0.7, SaturatedFat 0.1, Sodium 19, Carbohydrate 192.7, Fiber 3, Sugar 188.8, Protein 2.5
MULBERRY JAM
from darlene kossman very old she said she made vey good directions are scethy at best just ingredients given
Provided by Dienia B.
Categories Fruit
Time 2h20m
Yield 3 pints
Number Of Ingredients 3
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.
Nutrition Facts : Calories 856.8, Fat 0.7, SaturatedFat 0.1, Sodium 18.8, Carbohydrate 219.1, Fiber 3.2, Sugar 215.2, Protein 2.7
SPICED MULBERRY JAM
I got this recipe from my local extension office last year. I got raving reviews at Christmas when I gave it out for gifts. Everyone requested more this year. Note: Suggested serving size is 1 Tbsp
Provided by CharlieMae
Categories Berries
Time 1h40m
Yield 3 1/2 pints, 112 serving(s)
Number Of Ingredients 4
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.
Nutrition Facts : Calories 23, Sodium 0.5, Carbohydrate 5.9, Fiber 0.1, Sugar 5.8, Protein 0.1
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