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Mulberry Jam
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Prep Time:
10 minutes
Cook Time:
20 minutes
Total Time:
50 minutes
Vibrant mulberry jam with berry gelatin, a flavorful and lasting preserve for winter.
Ingredients:
  • 6 cups mulberries
  • 1 tablespoon water, or more as needed
  • 2 cups water
  • 0.75 cup white sugar
  • 1 (3 ounce) package strawberry-flavored gelatin (such as Jell-O®)
  • 1 (1.75 ounce) package powdered fruit pectin
  • 8 half-pint canning jars with lids and rings
Instructions:
  • In a large pot, combine mulberries and 1 tablespoon of water. Bring to a boil, then lower the heat, cover, and simmer, stirring occasionally, until the berries are soft, 15 to 20 minutes. Use a potato masher to gently mash the berries.
  • In a bowl, mix together 2 cups of water, sugar, strawberry-flavored gelatin, and pectin until the gelatin is dissolved. Combine the gelatin mixture with mashed mulberries and bring it to a boil.
  • Place the jars and lids in boiling water for a minimum of 5 minutes to sterilize them. Fill the hot, sterilized jars with the boiling mulberry mixture, leaving 1/4 inch of space from the top. Use a knife or thin spatula to remove air bubbles from the jars. Clean the jar rims with a damp paper towel to ensure no food residue remains. Finally, seal the jars with lids and screw on rings.
  • Fill a large stockpot halfway with water and bring it to a boil. Using a jar holder, carefully lower jars onto the rack making sure there is a 2-inch space between them. Add more boiling water if needed to ensure the water level is at least 1 inch above the jar tops. Cover, bring to a rolling boil, and process for 15 minutes.
  • Place the jars on a cloth-covered or wood surface, spaced several inches apart, until they cool down. Press the top of each lid with a finger to ensure a tight seal (lid should not move). Store in a cool, dark area.

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