Mulberry jam

Yield: 1 cup

Measure Ingredient
4 cups Half-ripe (red to purple)
\N \N Mulberries
¼ cup Water
\N \N Fresh lime juice
\N \N Sugar

Plce berries and water in a 1-½ qt saucepan, cover, and cook about 5 minutes, until berries are soft. Remove from heat, and taste for acidity, adding lime juice as necessary. Cool a teaspoonful of the juice to room temperature, and test for pectin *. Discard test mixture without tasting. Add liquid pectin, 1 tablespoon at a time, reteseting until you have the desired pectin level, and add sugar accordingly before boiling the jam until it is thick. It need not set like jelly. Ladle into hot, sterilized 8-oz jar, seal, cool, label and refrigerate. Microwave Directions: Reduce the water in the first step to 2 tablespoons. Microwave jam on high in a 2-qt microwavable glass measure or casserole with vented cover about 5 minutes. Test for acidity and pectin, and discard test mixture without tasting. Add lime juice and sugar, and transfer to a range top pot for final cooking because microwaving does a poor job of evaporating liquid rapidly. Pack as above. *Test for Pectin: Measure into a small cup a teaspoonful of rubbing alcohol and 1 teaspoonful of cooked juice cooled to room temperature. Shake the cup gently to coat the juice with the alcohol, and let stand 60 seconds. Then, pour the mixture into a saucer. If a solid mass of gelatin occurs the pectin level is too high, and you should use 1 cup of sugar for each cup of cooked juice or fruit with its juice; if large, broken flakes of gelatin form, you will need ½ to ¾ cup of sugar of each cup of unsweetened fruit or juice.

Source: Preserving Today by Jeanne Lesem From the collection of Karen Deck Submitted By KAREN DECK On 08-27-95

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