MULBERRY PRESERVES
This jam recipe has been tossed around my family for three generations and has never failed to work/turn out and is yummy no matter what we add to it! There are so many ways to change and add to it that any person in your family will love it. It also works well using strawberries and rhubarb together or any other berry you can think of instead of mulberries. The preserves may look runny or thin on the cupboard shelf, but once in the fridge they thicken up nicely. Enjoy!
Provided by Sarah C Byrnes
Categories Side Dish Sauces and Condiments Recipes Canning and Preserving Recipes Jams and Jellies Recipes
Time 50m
Yield 45
Number Of Ingredients 7
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.
Nutrition Facts : Calories 27.7 calories, Carbohydrate 6.8 g, Fat 0.1 g, Fiber 0.3 g, Protein 0.4 g, Sodium 9.8 mg, Sugar 6.5 g
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
BERRY PRESERVES
Make and share this Berry Preserves recipe from Food.com.
Provided by Sharon123
Categories Raspberries
Time 55m
Yield 4 half pints
Number Of Ingredients 3
Steps:
- Combine berries and sugar; let stand until juices begin to flow, about 10 minutes.
- Bring slowly to a boil, stirring until sugar dissolves.
- Add lemon juice, if using.
- Cook rapidly almost to gelling point.
- As mixture thickens, stir frequently to prevent sticking.
- Remove from heat.
- Skim foam if necessary.
- Ladle hot preserves into hot jars, leaving 1/4 inch head space.
- Adjust two-piece caps.
- Process 15 minutes in a boiling water canner.
- Yield: about 4 half pints.
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- Freeze Fresh Berries. Every day throughout the harvest season, I gather at least one gallon of berries, so I need to freeze them because I don’t want to can or cook every single day.
- Ice Cream. If you want a sweet, homemade treat to cool you down this summer, make some mulberry ice cream. When paired with sugar and cream, mulberries have a fantastic combination of tangy yet sweet that our family loves.
- Sorbet. Instead of ice cream, why not try mulberry sorbet instead? You can spike your sorbets with alcohol to change the texture; this amazing recipe uses elderberry liqueur, which adds a great flavor.
- Jam. Whether you use fresh or frozen mulberries, turning these berries into jam is one of the best ways to preserve them. Mulberry jam tastes wonderful on a slice of freshly baked bread or mixed into some yogurt.
- Lavender Jam with Honey. If you want to make a different variety of mulberry jam, this recipe looks amazing. Adding lavender to the recipe gives it more of an aromatic property.
- Jelly. Our family prefers mulberry jelly over jam; there are seeds in the fruits that some don’t like. The downside to making mulberry jelly is that it requires an extra step – juicing the berries.
- Can Pie Filling. If you love to bake homemade pies but hate having to take the time to make the filling while you’re assembling the crust at the same time, then you need to can some mulberry pie filling in advance.
- Syrup. If you make mulberry jelly, why not make a batch of mulberry syrup at the same time? It’s a great way to preserve mulberries, and it’s versatile.
- Juice. Do you love mulberry juice? Don’t let it go to waste; you can make a bunch of mulberry juice and save it for later. Two and a half pounds of mulberries yield one liter of mulberry juice, on average.
- Dehydrate Mulberries. After freezing and canning, the next best way to preserve mulberries is to dehydrate them. When you dehydrate fruits, it’s essential that you dry them all the way to remove any moisture that might lead to mold or mildew on your foods.
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