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Step 1 - Add the washed berries, honey and orange juice to a sauce pan. Step 2 - Simmer over medium low heat, about 20 minutes, stirring occasionally. You want the mixture bubbling and moving, but not boiling over. Allow to cool 5 minutes. Step 3 - Transfer the mixture to a blender and blend until smooth.
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Make sure to remove any leaves, insects, small sticks, or other debris. Step 2: Add mulberries to a 5-quart saucepan, then cover with sugar and lemon zest. Allow the mixture to macerate until the mulberries begin to release their juices. Step 3: Add lemon juice then gently simmer the mixture over low heat.
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Mulberry Jam Recipe. Measure sugar into large bowl. In large pot (at least 6 quarts), combine crushed berries, lemon juice and Sure-Jell. Bring to a boil, stirring constantly. Add sugar all at once, then add butter (this helps to reduce foaming); stirring constantly, bring back to a full boil. Boil 1 minute, remove from heat.
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2. Clean the mulberries, removing stems if necessary. 3. Combine the mulberries, sugar, and salt in a heavy-bottomed large pot. Place the pot over low heat, dissolving the sugar. 4. Increase to a medium heat, bring to a full rolling boil while stirring and mashing fruit with a potato masher or fork. 5.
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Bring to a boil then add the sugars and lemon juice. Reduce the heat and stir the mixture until the sugar dissolves. Bring back to a boil again. Add 1 packet of liquid pectin and continue to stir often. Put on simmer and leave it to thicken up a bit. In the meantime, sterilize your jars in a large pot on the stove.
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Directions. Mix mulberries and 1 tablespoon water in a large pot; bring to a boil. Reduce heat, cover pot, and simmer, stirring frequently, until berries are softened, 15 to 20 minutes. Mash berries using a potato masher. Combine 2 cups water, sugar, strawberry-flavored gelatin, and pectin in a bowl; stir until gelatin is dissolved.
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Add the liquid pectin and boil for 1 minute stirring constantly. Remove from the heat and skim off any foam. Let cool a few minutes then ladle into freezer containers leaving about 1/2โณ headspace. Place into the refrigerator, uncovered, to cool for about 15 minutes. Cover and freeze for up to one year.
Canning blackberry jelly. Learn how to make and can blackberry jelly
Put 2 pounds (900 grams) fresh or frozen mulberries, 6 cups (1.35 kilograms) granulated sugar, and 1/2 cup (120 milliliters) freshly squeezed lemon juice into a large, non-reactive pot. Don't use aluminum or non-enameled cast iron as these can create off colors and flavors in your jam; stainless steel or enameled cast iron is fine.
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Place the pot with the mulberry mixture over high heat and cook, stirring frequently, until the mixture reaches the gel point . Ladle the jam into the sterilized jars, leaving 1/2-inch head space between the surface of the jam and the rims of the jars. Wipe off the rims of the jars with a clean, damp cloth or paper towel.
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Prepare the mulberries by removing the small green stems and washing them. Place mulberries into a tray and mash with a potato masher. Allow to rest while you prepare the sugar mixture. Place sugar, water and chopped apple into a saucepan. Heat gently to dissolve sugar and then bring to a simmer. Simmer for 10 minutes.
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Set to dry. (If you will be canning the jam in a water bath canner, prepare for the canning now.) In a 2 quart saucepan, mix all ingredients together. Turn the heat to medium and stir occasionally until the sugar melts and the berries begin to soften. Using a potato masher, mash berries to desired consistency.
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Put in a jelly cloth or bag, or strain through several layers of damp cheese cloth. Squeeze out the juice. 2. Measure 3 cups of juice into an 8 liter / 8 quart saucepan. 3. Add the lemon juice and sugar, and mix well. 4. Put over high heat and bring to a boil, stirring constantly.
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In a small bowl, mix together sugar and pectin powder. Don't skip this step, or your pectin will clump. Set aside. In a large, non-reactive pot, combine mulberries, lemon juice and the calcium water. Bring to a full boil. Add sugar-pectin mixture, stir mulberry jam vigorously 1-2 minutes while cooking to dissolve pectin.
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Take 1/2 cup of the prepared sugar and the package of pectin and stir into the juice. Bring the mixture to a full rolling boil over high heat. Stir in the remaining sugar and return to a hard boil for exactly 1 minute, stirring the entire time. Remove from heat and skim off foam with a metal spoon.
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Boil for five minutes. Step three - reduce the juice. Lower the heat to medium-low. Keep cooking, stirring frequently for about 25 minutes (juice will reduce by about 50%). After about 25 minutes, you'll notice that the jam starts to thicken but probably hasn't gelled yetโฆ. Step four - add lemon juice and seeds.
Mulberry jam recipe a simple, quick and delicious recipe Recipe
Heat it over medium heat and crush the berries to squish out the juice. Bring it to a boil then add the sugar and lemon juice. Reduce the heat and stir the mixture until the sugar dissolves. Bring it back up to the boil for a few minutes and then bottle and seal the jam.
