YIELD: AROUND 12 CUPS
Mulberries are a delicious sweet berry that make a very tasty jam – if
you can save a few bowlfuls of the fresh berries to make jam that is! Have a
mulberry tree at home? You can freeze the fresh berries and make a batch of jam
when you have enough. We like eating mulberry jam on hot, freshly baked bread
or pikelets, or using as a nice change to the humble jam drop biscuit. Enjoy
and spread a little love!
Ingredients for
MULBERRY JAM
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6 Cup
Batch
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12 Cup
Batch
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Mulberries
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850g (1 pound 14 ounces)
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1.7kg (3 pounds 12
ounces)
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Water
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1/2 cup
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3/4 cup
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Pectin, Powdered
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1 1/2 tablespoons
(or 25g JamSetta)
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3 tablespoons (or
50g JamSetta)
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Sugar,
White
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850g (1 pound 14 ounces)
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1.7kg (3 pounds 12
ounces)
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METHOD:
1. Wash fresh, ripe mulberries and discard
stems.
2. Weigh fruit to determine the batch yield.
3. Sterilise all equipment by washing in hot
soapy water and rinsing well before use.
4. If using frozen mulberries, thaw in a
colander and reserve juice to use instead of part (or all) of the water.
5. Combine mulberries and water (or reserved mulberry
juice) in a large, wide stainless steel pot.
6. Simmer fruit mixture (uncovered) over
low-medium heat for 5-10 minutes until mulberries have softened enough to mash (or
puree).
7. Mash fruit mixture for a rustic jam (or
puree in a blender until smooth).
8. Strain part (or all) of the fruit mixture
to discard seeds (if desired).
9. Prepare clean, empty jars by boiling in a
pot of water for 10 minutes before filling.
10. Add pectin into the mulberry mixture and
whisk well.
11. Heat on high until mixture has begun to
boil steadily.
12. Add all of the sugar and whisk until
dissolved. Bring to a boil and then boil as hard as possible for 1 minute - known
as a rolling boil, where the jam cannot be stirred down.
13. Soak lids in hot water (not on heat) for
at least 5 minutes before use.
14. Skim and discard foam from the surface of
the jam – this foam is delicious on bread or frozen for baking, store foam in
the refrigerator or freezer in an airtight container.
15. Pack hot jars with the hot jam to 0.5cm (1/4
inch) from the rim of each jar.
16. Using a non-metal utensil, remove any
bubbles and add extra jam if required.
17. Wipe rims to remove any food residue.
18. Add warm lids and twist to secure.
19. Place sealed jars into a pot of boiling
water and boil for the processing time stated below. Start the timer once the
water comes to a full boil.
20. Turn off the heat source once the time is
up. Remove jars from hot water after 5 more minutes. Cool jars overnight on a
wood or fabric surface. Do not adjust lids during this time.
21. The next day, check jars have sealed
before labelling and dating.
22. Store jars in a cool, dark and dry
place for up to 12 months. Store mason jars without bands on the jars.
23. Refrigerate jars upon opening and consume jam
within several months.
FLAVOUR
IDEAS:
Combine fruits, add a pinch of spice or a
spoonful of juice (or liqueur) to a 500ml (pint) jar of bottled apples, process
according to the recipe and taste when opening to check flavouring. Make in
larger batches as desired. Adding different fruits and changing the quantity of mulberries may create a softer or firmer jam, test a small batch first.
- Apples
- Blackberries
- Black Raspberry Liqueur
- Cinnamon
- Gin
- Ginger
- Ginger Ale
- Ginger Beer
- Honey
- Honey + Vanilla
- Lemon Juice
- Lemon Zest
- Lime Juice
- Lime Zest
- Mint
- Raspberries
- Raspberry Liqueur
- Rhubarb
- Strawberries
- Vanilla
- Vodka
Processing Time
for MULBERRY JAM in a Boiling
Water Bath
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Jar Size
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Altitude ≤ 6,000 feet
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Altitude ≥ 6,000 feet
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Hot Pack
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≤ 500ml (pints)
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10 minutes
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15 minutes
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| Baked Brie with Mulberry Jam |