Mulberry Jam
You'll love the taste of mullberry jam made with less sugar. It's healthier and tastes like the fruit not the sugar!
Recipe type: preserves
  • 4 cups mulberries
  • ½ cup sugar
  • 2 tsp. Pomona’s Pectin powder
  • 2 tsp. calcium water
  1. Put the whole mulberries with the calcium water in a stainless steel pot and bring to a rapid boil for two minutes or slightly longer. I don’t bother picking the stems off.
  2. Add the Pomona’s Pectin to the sugar and mix well. Be sure to incorporate it well into the sugar.
  3. When the fruit is at a roiling boil for two minutes add the sugar/pectin mix and stir vigorously at a roiling boil for at least two more minutes.
  4. Ladle into 8 ounce canning jars and hot water bath process for 10 minutes plus one minute more for each additional 1,000 feet of altitude. Move pot off the burner and let sit five more minutes. Remove jars to a folded towel to set. When you hear the lids popping you know the jam is set.
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