Saturday, July 2, 2016

We Be Jammin'... Some Mulberry Jams



Mulberry Jam
Found on the Georgia Peach Canning Club

3 lbs mulberries, ripe 

1/2 cup lemon juice 

7 cups sugar 

1 bottle liquid pectin

Put berries in stockpot and crush. Heat gently until juice starts to flow. Then, simmer covered, for 15 min. Put into jelly cloth or bag and squeeze out the juice. Measure out 3 cups of juice into a very large saucepan. Add sugar and lemon juice, mix well. Put over high heat and bring to a boil, stirring constantly. AT ONCE STIR IN THE PECTIN. Then, bring to a rolling boil and boil hard for 1 min., stirring constantly. Remove from heat skim off the foam, with a metal spoon. POUR QUICKLY INTO HOT STERILIZED JARS. Process in hot water bath for 15 minutes.





Mulberry - Rhubarb Jam
Found on sustainable blessings

Hot water canner

Large sauce pan or soup pot

Ladle

Funnel Jar Lifter

Jars, lids, rims

Liquid pectin version: 

5 cups mulberries 

3 cups chopped rhubarb 

1/2 cup water 

12 cups sugar (yes, you read right!) 

2 pouches liquid pectin 

Combine mulberries and rhubarb in large sauce pot. Smash the mulberries and rhubarb, we use a potato smasher for this. Add water and sugar. Bring to a full rolling boil. Add liquid pectin and stirring constantly bring back to a full boil. Boil for 1 minute. Remove from heat and fill jars leaving 1/4 inch head space.

Wipe rims of jars clean with warm wash cloth. Place lids on jars and tighten with rims. If you are new to Boiling-Water Bath Canning,  Process in a boiling-water canner for 10 minutes. Remove jars with jar remover carefully. Place hot jars on level surface. Makes about 12 half pints.

Please check with your local extension office for any changes due to altitude for times or temperatures. Above instructions are for elevation 1000 feet or below

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