Homemade mulberry jam

Gin Lee

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Homemade mulberry jam/Gin Lee

Homemade mulberry jam

It's time to pick the mulberries again and to make some delicious fruity jam. The recipe for my mulberry jam doesn't require using pectin, and it's simple to make.

On most occasions, I make my homemade jam using lemon juice, however today I used citric acid due to the fact that I ran out of fresh lemons. Using citric acid is perfectly fine when making preserves and it's often preferred because it's a natural preserver and enhances flavor.

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Fresh picked mulberries/Gin Lee

Actually, to be honest, I have been picking mulberries about every other day since this past Monday. So today I won't be picking berries. Instead, I will be making mulberry jam and freezing the rest of yesterday's harvest. However, tomorrow I will be back outside picking mulberries once again (weather permitting).

Yesterday I picked about sixteen cups of mulberries. That is the equivalent of one gallon. Since I don't normally eat jam very often, I won't be using all the berries today for preserves.

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Homemade mulberry jam/Gin Lee

Ingredients:

  • 3 cups of freshly picked mulberries
  • 2 tablespoons of lemon juice or use ½ teaspoon of citric acid as a substitute
  • 1½ cups + 3 tablespoons of Splenda or sugar

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Making homemade mulberry jam/Gin Lee

Instructions:

Wash the mulberries, then transfer them to a pan, add the sugar and stir. Simmer at the lowest setting, until the sugar has dissolved completely. Skim the foam off the top of the berry mixture by using a wooden spoon.

Now, mash the mulberries to the thickness that you prefer. I usually use a potato masher to do this step. You can also leave the berries whole at this point.

Turn the heat up to medium-high, simmer for another twenty-five to thirty minutes. Next, add the lemon juice and continue to cook for another five to ten minutes. Do not stir the jam during this time. It will cool the mixture and the jam won't thicken up as well if you do.

Transfer the mulberry jam to a clean jar, place the lid on, then when it's completely cool, place the jam in the refrigerator. Refrigerated jam will need to be used within one month.

For potting the jam: Transfer the jam to a sterilized jar immediately, cover the hot jam with melted wax, or a waxed disc, then place a sterilized lid on the jar with screw on band. Store in a dark pantry. The jam will last for about one year.

For canning the jam for long-term storage: Transfer your jam immediately to sterilized jars, place canning lids on with ring bands, then submerge the jars in boiling water. Simmer for twenty minutes, then allow the jars of jam to cool on a towel before storing. The jam will last up to two years if canned this way.

Notes:

Use gelatin, or cornstarch, if you prefer your jelly to have a thicker consistency.

Before making mulberry jam, I don't clip off the little green stemmed ends on the berries. If you prefer not having the little green stems in your jam, by all means clip them off with a pair of snips or kitchen scissors. You can also strain the jam to remove the majority of the seeds and stems. I like leaving them both in my jam for the added fiber. Plus, it's extremely time-consuming to worry about clipping off each little stem.

Obviously, when canning preserves, you'll probably prefer to double or triple this recipe. I know that I don't see the point in making only one jar to process in a canner.

Water-bath canning preserves are completely safe, so using a pressure cooker is not needed if you're considering canning the berries.

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It is within my mission to ensure that readers will receive original and valuable news content. The content will be written about a large variety of topics. I find my inspiration in the art of design, illustrations, as well as writing content for viewers like you! As an author, designer, artist, animal rescuer, food blogger, organic gardener, freelance journalist, and contributor, I strive to encourage my readers to learn about topics that they may not be fluent in, as well as share my common knowledge about important elements of interest. Because, as circumstances have it, I do live in an extraordinarily rural area, of which I'm proud to profess. Writing for NewsBreak is an enlightened and enjoyable experience. It's been a collection of milestones for me. Concurrently, you (as well as I) have touched base on so many news levels, and we have all learned from the research I've done on a variety of topics. Although this is just a small token of my appreciation to all of my readers and followers, I want to say with a happy heart, and my arms wide open- Thank you for being you! And thank you for liking, subscribing, and following me! It means more to me than mere words can say! Addressing the rudeness in the room (in a way of speaking). Rudeness and hatefulness is why I turn the comments off on the articles in which I write. The world has enough vulgarity, hatefulness, and arrogance without it having any help. Since having the simple courtesy of manners is lacking, and sharing words of kindness does not abide in a few people. Those few people ruin what's supposed to be educational and an enjoyable experience for all others. I don't have the comments turned off because I can't handle ill manners. I turn them off because I do have children and young adults that are followers. Potty mouths, vulgarity, and hate are not acceptable. Sometimes I get busy and I don't get to turn off the comment notifications until a few hours have passed. This is why sometimes a few comments squeak through. I apologize to those of you who generally are very sweet and I also apologize to my followers who have been a witness to others being rude and malicious. I hope that as my followers, you'll be understanding of the measures that I have to take. Please be kind to one another.

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