Mulberry Apple JamProcessing: Boiling Water Canner 10mins
Storage: 12 months +
Yield: 6 cups per batch
Juicy, delicious, freshly picked mulberries in a sweet jam combined with tart green apples. Delicious on toast, crackers, cheesecake or pancakes, baked goods and sandwiches.
Ingredients:
450g (1 pound) mulberries
450g (1 pound) tart green apples
1/2 cup water
1/4 cup lemon juice
4 cups white sugar
Prepare fruit.
Wash mulberries, drain well. If you are doing normal jam (ie seeds left in) trim the stalks off the mulberries and discard. If you are going to make a seedless jam, leave the fruit whole (we'll remove the stalks & seeds after cooking). I also include a few red or part-red (unripe) berries to boost the pectin content. Wash apples, drain, peel, core and then thinly slice (or chop). Place prepared fruit into your jam-making pan (large, heavy-based pot). Add water and bring to a boil then simmer until soft, mashing fruit gently to release juice. Puree using immersion (stick) blender, food processor or blender. Remove seeds and stalks by running through a food mill or fine sieve (I leave seeds in).
Prepare jars.
Prepare jars by covering in water and boiling for 10 minutes.
Combine mulberry puree with sugar and lemon juice.Combine remaining ingredients with the fruit puree in the large pot. Whisk over medium heat until sugar has dissolved then bring to a boil. Boil for approximately 20 minutes or until gel stage (set) has been achieved (mixture will develop skin on freezer-temperature saucer/spoon). Skim off and discard foam.
Prepare lids.
While you are making the jam, place the lids into a pan of previously boiling water. Do not simmer or boil, just let the lids heat through in the few minutes while you make the jam and then fill the jars, removing the lids from the water when you are ready to place them onto the jars to seal.
Ladle hot jam into hot jars.
Immediately spoon hot jam into hot jars, leaving a 1/4 inch (0.5cm) headspace. Remove bubbles, wipe rims and seal.
Boiling water canner processing.
Process in boiling water bath canner for 10 minutes (start timer once water returns to a full boil). When time is up, turn heat off and rest jars in water for 5 minutes before placing onto a towel-covered bench overnight to cool.
Next day: check for seals.
Check jars have sealed before labelling and storing in a cool, dry and dark place for up to 12 months.
For more photos of this recipe, visit HERE