Mulberry Jam
If you can't find mulberries feel free to substitute berries of your choice.
Ingredients
- 8 cups fresh mulberries, stems removed
- ½ cup fresh lemon juice
- 2 strips lemon zest
- 6 sprigs fresh lemon thyme, tie together with a string for easy removal later
- ¼ teaspoon hibiscus salt or plain sea salt
- ¾ cup sugar
- 4 teaspoons prepared calcium water, (the calcium comes in the box with the pectin)
- 4 teaspoons Pomona's Universal Pectin
Instructions
- Wash and rinse jam jars, lids and tops. Let the jars and lids stand in boiling hot water.
- Prepare the calcium water per Pomona's Universal Pectin instructions.
- Place mulberries, lemon juice, zest, lemon thyme, salt, ¼ cup of sugar and calcium water in large pot; stir well. Bring to a boil.
- Stir remaining sugar and pectin together until blended. Add to boiling fruit mixture and stir for 2 minutes or until pectin is dissolved.
- Let jam return to a full boil and then remove from heat.
- Fill jars, wipe rims and screw on 2-piece lids just finger tight.
- Place jars in a boiling water bath for 10 minutes.
- Let cool and listen for the pop of the lids being sucked down to seal.
Notes
Pomona Universal Pectin is a citrus pectin that requires less sugar, so the berry flavor really comes through.
Remove the strips of lemon peel and thyme before labeling jam into jars.
This recipe makes 6 cups of jam. The nutrition information is for 1 tablespoon.
Nutrition
Calories: 12kcalCarbohydrates: 3gProtein: 0.2gFat: 0.1gSaturated Fat: 0.004gPolyunsaturated Fat: 0.02gMonounsaturated Fat: 0.005gSodium: 2mgPotassium: 24mgFiber: 0.2gSugar: 3gVitamin A: 3IUVitamin C: 5mgCalcium: 5mgIron: 0.2mg
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