Photo: Forest & Kim Starr, CC BY 3.0 · source
Jam · From Bladwijzer
Mulberry jam
- Makes: ± 4 jars of 250 ml
- Time: 40 min + 30 min standing
- From: White mulberry
Ingredients
- 1 kg fully ripe mulberries, stalks removed
- 500 g jam sugar (2:1, with added pectin)
- juice of 2 lemons
Method
- Sort the mulberries and remove the stalks and any damaged fruit. Wash them only if you really have to, and drain them well.
- Put the mulberries, jam sugar and lemon juice in a wide, heavy pan. Lightly crush some of the fruit with a potato masher and leave for 30 minutes.
- Put the pan on a medium heat and stir until the sugar has dissolved.
- Bring to the boil and boil hard for 4 minutes (or as the packet says), stirring regularly. Mulberries are low in acid: the lemon juice helps the jam to set.
- Test for a set: drop a little jam on a cold saucer. If it firms up a little and no longer runs, the jam is ready.
- Skim off the foam, fill hot, clean jars to the brim, close at once and turn them upside down for 5 minutes.
Storing: A year in a cool, dark place; once opened, in the fridge and eat within 3–4 weeks.