Ingredients:

  • 4 cups fresh mulberries (600g)
  • 2 cups granulated sugar (400g)
  • 1/4 cup lemon juice (60ml) – freshly squeezed
  • 1 teaspoon pectin (4g)

Instructions:

  1. Clean and sterilize jars in boiling water for 10 minutes. Set aside to dry.
  2. Rinse mulberries under cool water. Remove stems and leaves, gently crushing them slightly to release juices.
  3. In a large pot, combine mulberries, sugar, and lemon juice. Stir well and let sit for 10 minutes.
  4. Add pectin and bring to a boil over medium-high heat, stirring constantly.
  5. Continue boiling for about 10-15 minutes, or until thickened. Use the cold plate test to check consistency.
  6. Use a canning funnel to pour the hot preserves into sterilized jars, leaving about 1/4 inch headspace.
  7. Wipe rims clean, seal with lids, and ensure they are tight.
  8. Allow jars to cool at room temperature. Check seals by pressing down in the center of the lid; store in a cool, dark place.