Homemade Mulberry Jam

🧂 Ingredients

• 500 g freshly-picked mulberries
• 500 g white sugar
• juice of 1 lemon

Instructions

• 1 Sterilise the jars and keep them warm.
• 2 Cut off all the stems of the mulberries with a pair of scissors or nail
  clippers.
• 3 Rinse the mulberries to make sure they are clean.
• 4 Place the lemon juice , mulberries and sugar into a large pot and heat on medium
  heat.
• 5 As the berries start to warm up and sugar starts to melt, mash the berries to
  squish out the juice.
• 6 Once all the sugar has dissolved, bring to a rolling boil.
• 7 If you have a candy thermometer, it needs to read 105°C (220°F), though you will
  need to keep a close eye on the mixture when it starts getting around this
  temperature.
• 8 If you don’t have a thermometer, you can use the jam / cold plate test. Before
  starting your jam, simply place 3 or 4 small plates in the freezer. When you
  think the jam may be ready, place a small teaspoon amount of jam onto one of the
  cold plates from the freezer and let it sit for about 30 seconds. Then run your
  finger through the middle of the blob of jam. If the line starts to fill back
  over, it means the jam is too runny and is not ready yet, so keep cooking and
  repeat again in about five minutes. If the line remains, then the jam has
  reached setting point and is ready.
• 9 Fill your sterilised jars with the jam and seal them while they are still warm.

Nutrition Info