Mulberry jam (and others)

We have two mulberry trees outside with so many ripe fruits, I had to save them! Making jam is so easy, it always seemed very complicated in the past. but here are some ground rules that I didn’t know back then:

  • Sugar preserves the fruits, it is recommended to put 80g sugar per 100g of fruit. I mostly use 50g sugar for 100g fruit and it works.
  • Pectin is important for the stability of jam, it thickens the jam. Pectin is found in fruits,  some fruits contain more pectin: Pears,  apples,  guavas, plums,  gooseberries, oranges  and other citrus fruits while softer fruits like berries and grapes have less pectin.
  • If you make a Jam from softer fruits, just make sure to add some Pectin (I cooked the cores and shells of two apples with some lemon seeds with a bit of water)
  • Acidic environment allows a PH that is more optimal for Pectin, another good reason to add a bit of lemon juice.

    Freshly picked mulberries
    Freshly picked mulberries
Mulberry jam (and others)
Print Recipe
Servings Prep Time
2 small jars 5 minutes
Cook Time
40 minutes
Servings Prep Time
2 small jars 5 minutes
Cook Time
40 minutes
Mulberry jam (and others)
Print Recipe
Servings Prep Time
2 small jars 5 minutes
Cook Time
40 minutes
Servings Prep Time
2 small jars 5 minutes
Cook Time
40 minutes
Ingredients
  • 500 grams Mulberry or other fruits
  • 250 grams Sugar
  • 1 medium lemon squeeze into juice
  • pectin I used apple cores and shells and the lemon seeds
Servings: small jars
Instructions
  1. For the pectin part- use a small pot to cook a bit of water with the apple cores and shells and lemon seeds. cook for about 10 minutes. if you use fruits with pectin (from the above list) you don't need to add pectin
  2. add pectin water to the mulberries, lemon juice and sugar. cook in a small pot over low heat for a while. How do you know it's ready - there are several methods- try putting one spoon of the jam of a plate and freeze for 2 minutes. cut through the cold jam and see if the divided parts remain.
  3. Sterilize your jars - place your jars in the sink and pour boiling water in the jars all the way up (until the water spills from the top), do the same with the lids. wait 5 minutes before draining the jars.
  4. fill in the jars and close tightly. your jam is ready now.
Recipe Notes

I'd love to get more feedback - questions about recipes, comments and suggestions! 

Share this Recipe
Powered byWP Ultimate Recipe

Leave a Reply

Your email address will not be published. Required fields are marked *