This Homemade Mulberry Jam is a delightful blend of sweet and tart flavors, perfect for spreading on toast or using in desserts.

Scale

1 pinch ground nutmeg

1/2 cup lemon juice (freshly squeezed for best flavor)

2 lb mulberries (fresh or frozen

stems removed)

1 (3-oz) pouch liquid pectin (I use Certo brand)

6 cups white sugar (Domino granulated sugar works great for jams)

In a large pot, combine the mulberries, lemon juice, and nutmeg. Mash the berries slightly to release their juices.
Stir in the liquid pectin and mix well. Bring the mixture to a rolling boil over medium-high heat.
Once boiling, add the white sugar all at once and stir until dissolved. Bring back to a rolling boil and cook for 1-2 minutes.
Remove from heat and skim off any foam if necessary. Pour the jam into sterilized jars and seal immediately.
Allow the jars to cool at room temperature before storing them in the fridge or pantry.

For best results, use fresh mulberries. You can adjust the sugar to taste, but this is a classic jam recipe!

Keywords: Homemade Mulberry Jam, mulberry jam recipe, fruit preserves, homemade jam, canning jam