I have a mulberry tree in our back yard, and I would like to make

some mulberry jam, but I can't seem to find a recipie anywere. Can

you help me?

-- Michelle Cullen (shellybelly80@yahoo.com), March 15, 2002

Answers

If it were me, I would get a package of pectin and use the recipe for blackbery Jam adding more lemon Juice to increase the acidity. Mulberries just don't have enough zip to balance the sugar for a good Jell, not to mention the increased acidity really helps the flavor.

Little Bit Farm

-- Little bit Farm (littlebit@farm.com), March 15, 2002.

With her. That's basically what my Mum does, although you need to press/rub the boiled fruit through a sieve to get rid of the "bones" (stalks). Or she's done apple and mulberry, with the apple providing the pectin and acid (a bit bland to my taste though, but again lemon juice would help).

Or you can by-pass the issue by bottling ("canning") or even freezing mulberry pulp, then using it as a pie filler, thickened with something like cornflour. This is really good in the middle of a cold dreary winter.

-- Don Armstrong (darmst@yahoo.com.au), March 15, 2002.

Mulberry Jelly

3 lbs. ripe mulberries, 1/2 cup fresh strained lemmon juice, 7 cups sugar, 1 bottle liquid pectin.

Put crushed mulberries in pan, heat gently until juice starts to flow then simmer covered for 15 minutes. Put in jelly bag or cloth and squeese out juice.

Measure 3 cups into saucepan, add lemmon juice and sugar, mix well. Bring to a boil, stirring constantly. At once stir in pectin.

Important.... Bring back to a full rolling boil and boil hard for 1 minute stirring constantly. Put in jars and seal. Makes about 8 1/2 pint jars.

Recipe is out of a Womans Day Encyclopedia of Cookers (1966)

-- shari (smillers@snowcrest.net), March 16, 2002.

oops - should be 8, 1/2 pint jars :)

-- shari (smillers@snowcrest.net), March 16, 2002.