Mulberry Jam Recipe
This cherished mulberry jam recipe has been a family treasure for three generations and consistently delivers excellent results. The jam sets beautifully once chilled in the refrigerator, offering a deliciously rich flavor that everyone adores!
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Servings: 45
Ingredients
- 6 cups mulberries
- 2 cups water
- ¾ cup white sugar
- 1 package (3 ounce) strawberry-flavored gelatin (such as Jell-O)
- 1 package (1.75 ounce) powdered fruit pectin
- 8 jars half-pint canning jars with lids and rings
Instructions
- Mix mulberries and 1 tablespoon water in a large pot; bring to a boil. Reduce heat, cover pot, and simmer, stirring frequently, until berries are softened, 15 to 20 minutes. Mash berries using a potato masher.
- Combine 2 cups water, sugar, strawberry-flavored gelatin, and pectin in a bowl; stir until gelatin is dissolved. Stir gelatin mixture into mashed mulberries; bring mixture to a boil.
- Sterilize the jars and lids in boiling water for at least 5 minutes. Pack the boiling mulberry mixture into the hot, sterilized jars, filling the jars to within 1/4 inch of the top. Run a knife or a thin spatula around the insides of the jars after they have been filled to remove any air bubbles. Wipe the rims of the jars with a moist paper towel to remove any food residue. Top with lids, and screw on rings.
- Place a rack in the bottom of a large stockpot and fill halfway with water. Bring to a boil and lower jars into the boiling water using a holder. Leave a 2-inch space between the jars. Pour in more boiling water if necessary to bring the water level to at least 1 inch above the tops of the jars. Bring the water to a rolling boil, cover the pot, and process for about 15 minutes.
- Remove the jars from the stockpot and place onto a cloth-covered or wood surface, several inches apart, until cool. Once cool, press the top of each lid with a finger, ensuring that the seal is tight (lid does not move up or down at all). Store in a cool, dark area.
Notes
This recipe can be changed out with any flavor of gelatin dessert as well as any fruit. Here are some examples from three generations of kitchens:
6 cups chopped rhubarb and strawberry gelatin.
6 cups halved and pitted cherries and cherry gelatin.
6 cups sliced lemon and lemon or orange gelatin.