Mulberry Preserves Recipe

Recipesfull introduces to you: Popular Recipes. (Mulberry Preserves Recipe). This jam recipe has been tossed around my family for three generations and has never failed to work/turn out and is yummy no matter what we add to it! There are so many ways to change and add to it that any person in your family will love it. It also works well using strawberries and rhubarb together or any other berry you can think of instead of mulberries. The preserves may look runny or thin on the cupboard shelf, but once in the fridge they thicken up nicely. Enjoy!

Brief

Prep 10 mins

Cook: 20 mins

Additional: 20 mins

Total: 50 mins

Servings: 45

Yield: 8 jars of preserves

Mulberry Preserves Recipe

Ingredients

6 cups mulberries

1 tablespoon water

or more as needed

2 cups water

¾ cup white sugar

1 (3 ounce) package strawberry-flavored gelatin (such as Jell-O®)

1 (1.75 ounce) package powdered fruit pectin

8 half-pint canning jars with lids and rings

Side Dish

Directions

Step 1

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.

Step 2

Combine 2 cups water sugar strawberry-flavored gelatin and pectin in a bowl; stir until gelatin is dissolved. Stir gelatin mixture into mashed mulberries; bring mixture to a boil.

Step 3

Sterilize the jars and lids in boiling water for at least 5 minutes. Pack the boiling mulberry mixture into the hot sterilized jars filling the jars to within 1/4 inch of the top. Run a knife or a thin spatula around the insides of the jars after they have been filled to remove any air bubbles. Wipe the rims of the jars with a moist paper towel to remove any food residue. Top with lids and screw on rings.

Step 4

Place a rack in the bottom of a large stockpot and fill halfway with water. Bring to a boil and lower jars into the boiling water using a holder. Leave a 2-inch space between the jars. Pour in more boiling water if necessary to bring the water level to at least 1 inch above the tops of the jars. Bring the water to a rolling boil cover the pot and process for about 15 minutes.

Step 5

Remove the jars from the stockpot and place onto a cloth-covered or wood surface several inches apart until cool. Once cool press the top of each lid with a finger ensuring that the seal is tight (lid does not move up or down at all). Store in a cool dark area.

Nutritional Information

Mulberry Preserves Recipe

Servings Per Recipe:45

Calories: 27.7

% Daily Value *

Protein: 0.4g 1%

Carbohydrates: 6.8g 2%

Dietary Fiber: 0.3g 1%

Sugars: 6.5g

Fat: 0.1g

Vitamin A Iu: 4.7IU

Niacin Equivalents: 0.1mg 1%

Vitamin C: 6.8mg 11%

Folate: 1.1mcg

Calcium: 7.6mg 1%

Iron: 0.3mg 2%

Magnesium: 3.5mg 1%

Potassium: 36.4mg 1%

Sodium: 9.8mg

Calories From Fat: 0.7

*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

**Nutrient information is not available for all ingredients. Amount is based on available nutrient data.

(-)Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.