Just about anyone has free access to mulberries. They grow abundantly in the wild in many areas. Mulberry trees can be quickly identified by the purple stains on the sidewalks beneath the trees. Mulberries are a wild berry that provides an excellent source of vitamin C, which helps the body resist inflammation and infection. They also are an excellent source of iron, B‑complex vitamins and vitamin K. The anthocyanins and resveratrol present in mulberries may also help to protect the body against various diseases. You can take advantage of the health benefits of mulberries you harvested for months to come by making them into mulberry jam.
Making Mulberry Jam
What You Need
Canning Jars and Lids
2 1/2 cups mulberries
1 1/2 cups sugar
3 Tablespoons water
Bring enough water to boil in a large pot at high heat to cover your canning jars. Reduce the temperature to medium-low heat once the water begins to boil. Place your canning jars and lids into the boiling water. Sterilize the jars by simmering them for 10 minutes.
Use your tongs to remove the jars and lids. Let them dry on a clean towel.
Sort through your mulberries and remove any damaged berries. Place the berries in a bowl and crush them slightly with a mixing spoon. Measure out 2 1/2 cups of mulberries into your saucepan.
Add 1 1/2 cups of sugar and 3 tablespoons of water to the mulberries in the saucepan. Heat the berry mixture over medium heat until it comes to a rapid boil.
Let the berry mixture boil for one minute and then lower the heat to a simmer. Stir the mixture throughout the boiling and heating process. Continue to simmer and stir until the mixture thickens, or about 7 minutes.
Pour the hot mulberry mixture into the sterilized jars. Screw the lids on immediately. Let the jars of mulberry jam cool at room temperature for 8 hours. Use as needed once cooled.
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