SPICED MULBERRY JAM
Provided by Fix.and.Freeze.Foods
Number Of Ingredients 0
Steps:
- MAKING 1. Soak the mulberries in 1 quart water mixed with 1/4 cup salt for 5 minutes and drain. 2. Rinse in cold water thrice and crush. 3. Add sugar, lemon juice and cinnamon and cook slowly, stirring, until the sugar dissolves. 4. Bring to a rapid boil, stirring constantly to prevent scorching, until jellying point is reached. 5. Take it off heat and skim. FINALIZING 6. Pour into sterilized hot jars to within 1/8" of jar top. Wipe jar rims and adjust lids. 7. In a pan with boiling water, bathe the jar for 5 minutes. SERVING 8. Use as condiments or store in sterilized jelly jars covered with paraffin.
Nutrition Facts :
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
MCP® MULBERRY JAM
Mulberries rarely get the attention they deserve, but after folks taste this homemade mulberry jam recipe, they'll be all the rage.
Provided by My Food and Family
Categories Home
Time 45m
Yield About 11 (1-cup) jars or 176 servings, 1 Tbsp. each
Number Of Ingredients 5
Steps:
- Bring boiling-water canner, half full with water, to simmer. Wash jars and screw bands in hot soapy water; rinse with warm water. Pour boiling water over flat lids in saucepan off the heat. Let stand in hot water until ready to use. Drain jars well before filling.
- Crush mulberries thoroughly, one layer at a time. Measure exactly 5-1/2 cups prepared fruit into 6- or 8-qt. saucepot. Stir in lemon juice.
- Stir in pectin. Add butter to reduce foaming. Bring mixture to full rolling boil (a boil that doesn't stop bubbling when stirred) on high heat, stirring constantly. Stir in sugar. Return to full rolling boil and boil exactly 4 min., stirring constantly. Remove from heat. Skim off any foam with metal spoon.
- Ladle immediately into prepared jars, filling to within 1/4 inch of tops. Wipe jar rims and threads. Cover with two-piece lids. Screw bands tightly. Place jars on elevated rack in canner. Lower rack into canner. (Water must cover jars by 1 to 2 inches. Add boiling water, if necessary.) Cover; bring water to gentle boil. Process 10 min. Remove jars and place upright on towel to cool completely. After jars cool, check seals by pressing middles of lids with finger. (If lids springs back, lids are not sealed and refrigeration is necessary.)
Nutrition Facts : Calories 40, Fat 0 g, SaturatedFat 0 g, TransFat 0 g, Cholesterol 0 mg, Sodium 0 mg, Carbohydrate 11 g, Fiber 0 g, Sugar 10 g, Protein 0 g
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
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
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