Mulberry Jam Recipe

Mulberry Jam Instructions:

Make acid and pectin tests before adding sugar to this jam, and fortify with liquid pectin if necessary.
The berries I used contained a negligible amount of pectin, and were not very juicy--hence, the low yield.
If you can obtain larger and juicier berries, the yield should be higher.
Place berries and water in a 1 1/2 quart saucepan, cover, and cook about 5 minutes, until berries are soft.
Remove from heat, and taste for acidity, adding lime juice as necessary.
Cool a teaspoon of the juice to room temperature, and test for pectin.
Discard test mixture without tasting.
Add liquid pectin, one tablespoon at a time, retesting until you have the desired pectin level, and add sugar accordingly before boiling the jam until it is thick.
It need not set like jelly.
Ladle into a hot, sterilized 8 ounce jar, seal, cool, label, and refrigerate.
LESEM, Jeanne Preserving Today Alfred A.
Knopf, New York Submitted by John Hartman Indianapolis, IN
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