A dear friend, who lives close by, invited me to come and pick mulberries. Her tree is enormous and it is loaded with sweet berries this year! I came home with about a gallon of berries. I decided to make jam, and looked in my cookbooks, but couldn't find a recipe. I looked online and the information I found was all so contradictory that I decided to make up my own recipe from what I had read. So, here goes...
Before you begin, gather your jars, lids, rings, cloth for wiping jar rims. Wash the jars and have them sitting on a cookie sheet in a 225 F oven. Pour boiling water over your lids and let them sit until you are ready to use them. Then...
1. Pour berries into a colander and rinse well and let drain.
2. Spread the berries out on some sort of tray and check for stowaways (i.e. bugs)
3. Quickly crush the berries in a food processor. You can use a potato masher, but the processor works much better.
4. Measure the crushed berries. In my batch, I used 8 cups.
5. For each cup of crushed mulberries, add 1 cup of sugar. It took 4 pounds of sugar for my batch.
6. Add 1/4 cup lemon juice and 1/4 teaspoon of freshly ground nutmeg (for this amount of berries.)
7. Stir and bring to a boil and simmer until the mixture reaches 220 degrees F on a candy thermometer.
8. Skim off the "foam" that rises to the surface as best you can before it is fully cooked.
9. Ladle into sterilized jars leaving 1/8 to 1/4 inch head space. Carefully wipe the jar rims. Put on the lids and rings and tighten finger tight.
10. Turn the filled jars upside-down and leave them like that for 2 minutes.
11. Turn them right side up and allow to cool. That's it!
I know this is not the approved method... that is, I didn't process in a water bath canner. My experience has been that if I work quickly, and have everything sterile, my jam does not get moldy. It really is delicious, and mulberries are incredibly nutritious, being rich in vitamins, minerals and the important phyto-nutrients.