Note: This recipe calls for mulberries, a fruit much like blackberries although smaller, less tart, and not as juicy. Mulberry trees can be found in residential areas of cities all over the northeast; if you don't have access to them, you can substitute blackberries or a mixture of blackberries and blueberries. After canning, the jam will keep indefinitely at room temperature. Once opened, it will keep in the refrigerator for about 3 weeks.
About the author: Lauren Rothman is a former Serious Eats intern, a freelance catering chef, and an obsessive chronicler of all things culinary. Try the original recipes on her blog, For the Love of Food, and follow her on Twitter @Lochina186.
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- Yield:makes 2 half-pint jars
- Active time: 10 minutes
- Total time:20 minutes
- 2 1/2 cups mulberries, rinsed (the tiny green stems do not need to be removed)
- 1 1/2 cups granulated sugar
- 3 tablespoons water
Bring a large pot of water to a boil over high heat. Drop heat to medium-low and add jars and their lids. Simmer for 10 minutes to sterilize. Using tongs, remove jars and lids and place on a clean towel to let cool.
In a medium, heavy-bottomed saucepan set over medium heat, combine mulberries, sugar, and water. Bring to a boil, boil for one minute, then drop to a simmer. Cook fruit, stirring occasionally, until foam subsides and mixture thickens slightly, about 7 minutes.
Using a ladle, carefully transfer hot jam to sterilized jars. Wipe mouths of jars clean and screw on lids very tightly. Let cool at room temperature for at least 8 hours before using.