Mulberry Preserves Recipe

It's time for our family's favorite Sure-Jell recipe, the Mulberry Preserves. Making this delicious jam will take a little effort and only 30 minutes.

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Course Breakfast

Cuisine Mediterranean

Calories 26 kcal

Equipment

Knife
Stainless-Steel Saucepan
Non-Reactive Bowl
Potato Masher
Sterilized Jars
Water Canner

Ingredients

6 cups mulberries
2 cups plus 1 tablespoon water, divided
¾ cup white sugar
1 package of strawberry-flavored gelatin
1 package Sure-Jell powdered fruit pectin

Instructions

Place mulberries and 1 tablespoon of water in a large stainless-steel saucepan and cook until boiling.
Now set the heat to low and cook, covered for about 15-20 minutes, stirring frequently.
Meanwhile, in a non-reactive bowl, add the remaining water, sugar, gelatin, and pectin and stir until the gelatin is dissolved.
With a potato masher, mash the berries.
Stir in the sugar mixture and cook until boiling.
Divide the berry mixture into 8 (½-pint) hot sterilized jars, leaving about ½-inch space from the top.
Slide a small knife around the insides of each jar to remove air bubbles.
Wipe any trace of food off the rims of jars with a clean, moist kitchen towel.
Close each jar with a lid and screw on the ring.
Arrange the jars in a boiling water canner and process for about 10 minutes.
Remove the jars from the water canner and place them onto a wooden surface several inches apart to cool completely.
After cooling with your finger, press the top of each jar’s lid to ensure the seal is tight.
The canned preserve can be stored in the pantry for up to 1 year.

Notes

Additional Nutrition Value: