Delight in the sweet and tangy flavor of Homemade Mulberry Jam, perfect for spreading on toast or using in desserts.

Scale

1 pinch ground nutmeg

1/2 cup lemon juice (freshly squeezed for best flavor)

2 lb mulberries (fresh or frozen

stems removed)

1 (3-oz) pouch liquid pectin (I use Certo brand)

6 cups white sugar (Domino granulated sugar works great for jams)

In a large pot, combine the mulberries, lemon juice, and nutmeg. Mash the berries with a fork to release their juices.
Add the liquid pectin and stir well to combine.
Bring the mixture to a vigorous boil over medium-high heat. Stir in the sugar all at once.
Continue to boil for 1-2 minutes, stirring constantly, until the jam reaches a rolling boil and sugar is fully dissolved.
Remove from heat and ladle the hot jam into sterilized jars, leaving about 1/4 inch headspace.
Seal the jars, and process them in a boiling water bath for 5-10 minutes if storing for longer periods.
Let the jam cool completely at room temperature. Enjoy your Homemade Mulberry Jam!

Make sure to use fresh mulberries for the best flavor. Adjust the sugar according to your taste preference.

Keywords: Homemade Mulberry Jam, mulberry jam recipe, fruit preserves, jam, berry jam