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Mulberrys galore .. recipe help??

15 years ago

I have not canned a thing in my life. My mom has always done salsas and pickles but never ventured into jelly or jams. Now i could always do a pie im sure but what about mulberry jam?? what about adding something to it like strawberries?? I am assuming i could take any blackberry recipe and sub out mulberry for it but just thought id ask the experts. Anyone have a great recipe?

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Comments (6)

jimster
15 years ago
As I recall, mulberries are somewhat lacking in acid. I think they will need a little lemon juice or the like to give them some tartness when subbing for other berries.

Jim
annie1992
15 years ago
Bela, I've used mulberries for jam, in Linda Lou's fruit syrup and in place of blackberries in various baked goods.

Mulberries are more "fragile" than blackberries and as Jim mentioned, need a bit of lemon juice to add acidity and to cut the "sweet" because boy-oh-boy, they are sweet.

My old Farm Journal recipe takes no pectin at all, just equal amounts of mulberries and sugar (3 cups of each) and the juice of two lemons. It has no pectin and is simmered for about half an hour until it reaches jell point. *I test it with a frozen plate, dab a bit on the plate and put it back in the freezer for a minute. If you can drag your finger through it and not have it "run" back into place, it's ready. Be careful, it goes from jam to taffy quickly, LOL.

I've cut down the sugar a bit on this, 2 cups of sugar to 3 cups of mulberries, but haven't taken it down any further because I no longer have access to the ex-MIL's mulberry tree since the ex and I divorced. I don't miss him, but I miss the berries, LOL.

If I were using a SureJell type recipe I think I went with 3 lbs of mulberries and half a cup of lemon juice, 7 cups of sugar and the pectin. To me, that's just too sweet.

Annie
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I found the Mulberry Jam recipe Penn State Food Science Dept sent me years ago. Mulberry Jam 5 1/2 Cups washed Mulberries ( about 3 quarts fully ripe mulberries) 1/2 Cup Lemon Juice 8 1/2 Cups Sugar 1 Package Full Sugar MCP Pectin Boil Jars on rack in a large pot filled with water 10 minutes. Bring to a boil, remove from heat. Let stand in hot water until ready to fill. Drain well Place flat lids in saucuepan with water heat until ready to use. ( do not boil) Throughly crush mulberries one layer at a time. Measure 5 1/2 cups into a 6 or 8 quart saucepot. Add lemon juice. Measure sugar and set aside. Mix fruit pectin into fruit in saucepot. Place over high heat and stir until mixture comes to a full boil. Immediately add all sugar. Bring to a full rolling boil and boil hard for 4 minutes, stirring constantly. Remove from heat remove foam with metal spoon. Ladle quickly into prepared jars, filling within 1/8 inch of tops. Wipe jar rims and threads. Cover with 2 piece lids. Screw down bands. Process 5 minutes in a boiling water bath canner, check seals. (WB all mine now at 10 minutes) Makes 11 (1cup) jars. I have a side note on the paper where I added 1/2 tsp Cinn per batch at one time. That batch recipe was smaller, only 1 quart of mulberries. Best guess for hot pepper flakes might be 1 teaspoon, or to taste. Hope that helps
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ksrogers
15 years ago
Suggest that if you want a more natural way to add acids, which can be quite complex as opposed to citric or lemon juice alone, try the following. I use it in many jams and anything else that needs a bit more tart 'character'. The blends of acid are more natural a mix for fruits and berries.

Here is a link that might be useful: Wine Hobby acid blend
bela67
Original Author
15 years ago
Ok so then i BWB for how long? Can i make freezer jam with mulberries? I am just now venturing into canning fun and i do have the ball book but have yet to buy my canner or supplies. i am growing lots of stuff like beets, cumbers, maters and peppers. so i will only be doing BWB this year and freezing..

thanks so much for your help i have learned a lot from this site!!!
kayskats
15 years ago
http://www.pickyourown.org/mulberryjam

the above site has step by step instructions for mulberry jam ... the first part deal with mulberries -- proportions etc .... don't be dismayed when it switches to strawberries for the final section-- the steps are the same
I got on line earlier today, but right now the site seems to be down.
readinglady
15 years ago
You can make freezer jam. If you look at the freezer jam pectin packet there will be an insert with instructions. Some recipes call for the addition of lemon juice and others just call for berries, sugar and pectin.

If you decide to make the jam you have the choice of with pectin or without. At this point pectin would be easiest for you. Again, the packet insert will have instructions. They may not list mulberries specifically, but as Annie said, you should do fine using the instructions for blackberries. For the best set don't cut back on the sugar. Use the required amount and if necessary add acid for a more tangy flavor.

Jams and jelly are typically boiling water bathed 5 minutes with sterilized jars and 10 minutes for hot clean (but not sterilized) jars. Berries are high-acid and that with the sugar makes jams very safe.

I've included a link below to the National Center for Home Food Preservation and their instructions on using the water bath canner.

Come right on back if you have other questions.

Carol

Here is a link that might be useful: Using Water Bath Canners

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