Libbie's Mulberry Jam Recipe

How to Make Libbie's Mulberry Jam

1. Combine 4 cups of fresh mulberries and 3 cups of granulated sugar in a large, heavy-bottomed saucepan.
2. Bring the mixture to a rolling boil over medium-high heat, stirring frequently to prevent sticking.
3. Reduce heat to medium-low and continue to boil gently for 30-40 minutes, or until the jam reaches setting point (a small amount placed on a chilled plate wrinkles when pushed with a finger). Skim off any foam that rises to the surface.
4. Remove from heat and stir in 1 (3-ounce) package of powdered fruit pectin (optional, for a firmer set) and 1/4 cup of lemon juice.
5. Carefully ladle the hot jam into sterilized jars, leaving 1/4 inch headspace.
6. Wipe the rims clean, seal with lids and rings, and process in a boiling water bath for 10 minutes (for pints) or 15 minutes (for quarts).
7. Remove jars and let cool completely. You should hear a satisfying 'pop' as the jars seal. If not, refrigerate and consume within a week.
8. Alternatively, if not canning, allow to cool completely and store in the refrigerator for up to 2 weeks.