Persian Mulberry Jam Recipe
Servings: 1
Ingredients
- 5 c. Persian mulberries
- 1 c. sugar
- 1 Tbsp. lemon juice
- 1 pkt pectin - (1 3/4 ounce)
Directions
- Bring berries and sugar to boil in saucepan. Add in lemon juice and pectin. Simmer 20 min over low heat. Don't overcook fruits.
- Fill jars with jam, leaving about 1/2-inch head space. Fasten with new lids and place in boiling water bath for 10 min. Remove and cold. Check lids by pressing down in center. Lid shouldn't spring back; if lid springs back, return to water bath 5 more min. Tighten lids and wipe clean. Store in cold, dark place.
- This recipe yields 3 c..
- Comments: Persian or possibly "black" mulberry varieties, M. nigra, mature from mid-July to September, are always dark purple and abound in sweet-tart, staining juice.
- Yield: 3 c.
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Nutrition Facts
| Amount Per Recipe | %DV |
|---|---|
| Recipe Size 215g | |
| Calories 778 | |
| Calories from Fat 0 | 0% |
| Total Fat 0.0g | 0% |
| Saturated Fat 0.0g | 0% |
| Trans Fat 0.0g | |
| Cholesterol 0mg | 0% |
| Sodium 0mg | 0% |
| Potassium 23mg | 1% |
| Total Carbs 201.28g | 54% |
| Dietary Fiber 0.1g | 0% |
| Sugars 200.19g | 133% |
| Protein 0.06g | 0% |
