Mulberry Jam

The mulberry pickers stripped the trees on Sunday, and we made jam on Monday. Hopefully there will be enough for another batch.

Here is the recipe I used, from my new favorite, The Yellow Farmhouse Cookbook. (See earlier post.)

Master Recipe for Freezer Jam

4 c. prepared fruit

2 c. sugar

2 Tbsp. lemon juice

1 pkg. powdered pectin

1/2 c. cold water

Wash and dry fruit. Pit if necessary.Chop/crush with potato masher.

Add sugar and lemon. (For sour cherries, increase sugar to 3 c.) Let fruit mixture stand for 30 min. Stir pectin into water in small saucepan. Bring to a full boil and cook for 1 min. Pour into fruit mixture and stir 3 min until well combined and cooled.

Ladle into sterilized jars or other containers. Seal. Let stand at room temp. for 24 hours, then freeze for up to one year. Can also refrigerate for a month or two.

Update: The girls have been picking more mulberries, but not enought each day for a batch of jam, so I froze them flat on a plate for a few hours, and then put them into a zip bag for later use. Turns out they taste great frozen! Yum. We mat not get another batch of jam after all!