Name: Easy Mulberry Jam
Prep time: 5 min
Cook time: 20 min
Total time: 25 min
Cuisine: American
Ingredients: 4 cups of mulberries, crushed; 1/4 cup lemon juice; 2 teaspoons calcium water (included with Pomona’s Pectin); 1 cup sugar; 2 teaspoons Pomona’s Pectin powder

Easy Mulberry Jam

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Easy, low sugar mulberry jam with loads of fresh berry flavor.

Author: Laurie Neverman
Prep Time: 5 minutes
Cook Time: 20 minutes
Total Time: 25 minutes
Yield: 5 cups 1x
Category: Jelly
Method: Canning
Cuisine: American

Ingredients

Units Scale

4 cups of mulberries, crushed
1/4 cup lemon juice
2 teaspoons calcium water (included with Pomona’s Pectin)
1 cup sugar
2 teaspoons Pomona’s Pectin powder

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Instructions

Sterilize five 8-ounce jars, keep hot. Prep lids and rings. Fill water bath canner and bring to boil.
In a small bowl, mix together sugar and pectin powder. Don’t skip this step, or your pectin will clump. Set aside.
In a large, non-reactive pot, combine mulberries, lemon juice and the calcium water. Bring to a full boil.
Add sugar-pectin mixture, stir mulberry jam vigorously 1-2 minutes while cooking to dissolve pectin. Return to boil and remove from heat.
Ladle mulberry jam into sterilized jars leaving 1/4″ headspace. Wipe rims clean and screw on the lids. Process for 10 minutes in water bath canner (add 1 minute for every 1,000 feet above sea level). Jam will last about three weeks once opened. Makes around 4-5 cups.

Nutrition

Serving Size: 1 tablespoon

Find it online: https://commonsensehome.com/mulberry-jam/