Lyla Lindsey
Making mulberry jam is a great way to use up fresh mulberries, which are packed with vitamins and nutrients. Mulberries are an underappreciated fruit, often lamented by homeowners as they fall to the ground and create a mess. However, they are sweet, juicy, and refreshing with slightly tart notes, making them perfect for jam. The process of making mulberry jam is simple and can be done at home with easily accessible equipment.
| Characteristics | Values |
|---|---|
| Nutritional Value | Packed with vitamins and nutrients, including Vitamin C, iron, Vitamin K, Vitamin A, Vitamin E, and the B complex. |
| Taste | Sweet and slightly tangy, with notes of tartness. |
| Texture | Thick and spreadable. |
| Colour | Depending on the variety of mulberry used, the jam can be white, red, or black. |
| Ingredients | Mulberries, sugar, lemon juice/zest, and pectin. |
| Equipment | Medium-sized saucepan, stove, sterilised jars, ladle, paper towels, lids, collars, rubber gloves, blender, canning kit. |
| Storage | Store in a sealed jar in the pantry or cupboard for up to a year. |
| Serving Suggestions | Spread on toast, drizzled over ice cream, or used in baking. |
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What You'll Learn
Picking mulberries
It is important to wear gloves when picking mulberries as they are infamous for staining your hands. You should also be aware that the berries are likely to have small spiders and other pests mixed in with them, so it is crucial to wash the berries thoroughly before using them. One way to do this is to place them in a large bowl of water, then pick out a few at a time and transfer them to an empty bowl.
The central stem, or peduncle, of the mulberry is difficult to remove without squashing the berry. If you are short on time, you can leave the stems on and cook the berries with them attached. However, if you want a visually appealing jam, it is best to remove the stems before cooking. This can be done with scissors or clippers, although it is a tedious task. Alternatively, you can plan ahead and stem the berries up to a day in advance, storing them covered in the refrigerator until you are ready to make your jam.
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Preparing mulberries
Once you have gathered your mulberries, it is essential to wash them thoroughly to remove any leaves, debris, or small insects. You can do this by placing the berries in a large bowl of water and transferring them to a clean bowl once they are clean. The next step is to remove the small green stems from the berries. This step can be done in advance and the berries can be stored in the refrigerator until you are ready to make your jam.
When it comes to the quantity of berries, most recipes suggest a weight-based approach, with 2 kilograms or 2 pounds (approximately 900 grams) of berries being a standard amount for a larger batch of jam. However, it is important to note that mulberries are naturally low in pectin, which is needed for the jam to thicken and set properly. To compensate for this, some recipes suggest adding a handful of unripe mulberries, which are higher in pectin, or using additional pectin in the form of liquid or powder.
Finally, to prepare your mulberries for cooking, simply place them in a medium to large saucepan and heat over medium heat. Press down on the berries to release their juices, and then follow your chosen recipe for making mulberry jam.
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Cooking mulberries
Once you have your mulberries, you need to remove the small green stems. This step can be done in advance, and the berries can be stored in the refrigerator until you are ready to cook. The stems do not break down during cooking, so it is important to remove them, even though they are edible. Wash the berries thoroughly, as they may have leaves, insects, and other debris mixed in.
Place the berries in a medium-sized saucepan and heat over medium heat. Press down on the berries to release their juices. Bring the mixture to a boil, then add sugar and lemon juice. Stir until the sugar dissolves, then bring the mixture back to a boil.
At this point, you can add a packet of liquid pectin if you wish, as mulberries are low in pectin and this will help the jam to thicken and set. Return the mixture to a simmer and leave it to thicken. While the jam simmers, sterilise your jars by boiling them for 10 minutes.
Once the jam has thickened, ladle it into the sterilised jars, leaving a 1/4-inch gap at the top. Seal the jars and process them in a boiling water bath for 10 minutes to ensure a good seal. Store the sealed jars in a pantry or cupboard for up to a year.
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Adding pectin
Mulberry jam is made from a low-pectin fruit, which can make it difficult to achieve the right consistency. Pectin is a natural thickening agent that is often used in jams and jellies to help them set and thicken properly. It is especially useful when making jams with fruits that are low in pectin, like mulberries.
There are two main types of pectin: liquid pectin and powdered pectin. Liquid pectin is preferred by some jam-makers because it dissolves instantly and is easy to use. It is also less likely to clump together than powdered pectin. However, powdered pectin can also be used if that is what is available. It is important to note that the amount of sugar in the recipe can affect the effectiveness of pectin, so it is not recommended to reduce the amount of sugar when using added pectin. The sugar acts as a preservative and enhances the pectin's ability to gel.
To add pectin to your mulberry jam, start by washing and preparing your mulberries. Remove any leaves, insects, small sticks, or other debris that may be present. You can also remove the stems, although this is not necessary as they will soften during cooking and are not unpleasant to eat. If you do choose to remove the stems, you can use scissors or clippers, or simply pinch them off with your fingers. Be aware that mulberries are prone to staining your hands, so you may want to wear rubber gloves during this process. Once your mulberries are clean and prepared, add them to a saucepan and cover them with sugar and lemon zest. Bring the mixture to a boil, then add your packet of liquid pectin. If using powdered pectin, sprinkle it over the surface of the jam and stir well to combine. Continue to stir the mixture frequently as it simmers and thickens.
While your jam is cooking, prepare your jars for storage. Sterilize your jars by washing them thoroughly and then boiling them in a large pot on the stove. Boil the jars for at least 10 minutes to ensure they are completely sterilized. You can also sterilize the lids and collars in the same way. After sterilizing, place the jars on a counter to cool. If the jars do not seal properly, you can store the jam in the refrigerator or gift it to others to be enjoyed fresh.
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Storing mulberry jam
To seal the jars, process them in a boiling water bath for an additional 10 minutes. Then, place the processed jars on the counter to ensure they all seal. If some of the jars don't seal, keep them refrigerated and consume soon after. Sealed jars can be stored in the pantry or cupboard for up to a year.
If you make a smaller quantity of jam, you can spoon the cooked and cooled jam into small containers and freeze it. Frozen jam should last for at least a year.
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Frequently asked questions
Wash the mulberries and remove the stems and any leaves, insects, or debris. Put the mulberries in a medium-sized saucepan and heat over medium heat, pressing down on the berries to release their juices. Bring to a boil, then add sugar and lemon juice. Stir until the sugar dissolves, then bring to a boil again. Add liquid pectin and stir often. Simmer until thickened, then ladle into sterilised jars, leaving 1/4" headspace. Process in a boiling water bath for 10 minutes to seal, then store in a pantry for up to a year.
Yes, removing the stems is crucial as they won't break down during cooking and can affect the visual appeal of the finished jam. If you have a lot of time, you can cut the stems off with scissors or clippers, or you can store the stemmed berries in the refrigerator for up to a day before cooking.
Fresh or frozen mulberries can be used to make jam. If using frozen mulberries, thaw them before use.
Mulberries can be gathered by covering the ground under the tree with a sheet and shaking the tree to knock off the berries. Alternatively, you can hand-pick the berries, but this is more time-consuming. To avoid staining your hands, wear rubber gloves while picking.
It is important not to reduce the amount of sugar in the recipe, as it acts as a preservative and enhances the pectin's effectiveness in the gelling process. However, you can use a low-sugar pectin such as low-methoxyl pectin or Stevia to reduce the overall sugar content.
