Pure mulberry jam
Pure mulberry jam
There are two mulberry trees in our garden, which I think are at least a hundred years old. And because they only decide to fruit every so often, their fruit is all the more precious to us. Both of my children loved mulberries as toddlers, running around with no clothes on, stained pink with fistfuls of sweet berries dripping juice everywhere (thank goodness for our outdoor shower). Now, on the years that the tree fruits, we pick as many mulberries as we can (the birds get the highest branches) and eat them fresh, then make at least a few jars of jam with the rest.
Ingrediënten
- 1 kg 2 lb 4 oz mulberries
- 2¼ cups 500 g white (granulated) sugar
- 3 tsp powdered fruit pectin
Instructies
- Put the mulberries in a large saucepan or preserving unit.
- Combine the sugar and pectin in a bowl.
- Whisk until there are no lumps and the pectin is evenly distributed throughout the sugar.
- Tip the mixture over the mulberries and stir to combine.
- Pour in ¼ cup (60 ml) water.
- Cook over high heat, stirring often, for 15 minutes or until the jam reaches 119°C (246°F) on a sugar thermometer (or it passes the ‘set test’ – see below).
- Ladle the jam into sterilised jars, filling each right to the top, screw on the lids tightly and invert the jars onto a board covered with a tea towel (inverting the jars helps create a seal).
- Store the jam in a cool, dark place for up to a couple of months.
- Once opened, store it in the fridge and use it within a month.
