Mulberries are a wonderful fruit that is very comparable to blackberries when fully ripened.  The Morus plant is in the moraceae family, with about 10 to 15 different varieties.  We have two different varieties growing on the property.  We have 3 big morus nigra trees (black mulberry) that are first white, then turn red, and then dark purple or black when fully ripened. They have little hairs all over them as they mature.  They are extremely sweet when they are black.   A little sour when they are red.  We also have another variety of mulberries they grow more like a shrub than on a tree.  They are also black but with less hair and are a little smaller.  This jam is coming from the morus nigra tree mulberries who produce so many berries it is all to gather them all.  The trees are at least 25 feet tall so it isn't easy to reap the produce.  I did spend one morning in the tree for about an hour along with our lead groundsman picking these wonderful berries.  In about an hour we gathered two full trays of berries.  So I have a few different recipes with the mulberries but I will start off with the jam.

9 cups of mulberries

6 cups of sugar

1 box of

certo liquid pectin

(2 pouches per box)

Jars for canning  (I used 16 oz)

Start by gathering a large pot full of water and bring it to a boil. Sterilize your jars by placing jars and lids in the water.  Boil for at least 5 minutes and then take out with tongs and place face down on a sheet pan to allow the excess water to drain off.   Meanwhile get your jam going.  Take your berries and blend with a hand blender until almost smooth.  I wanted little bits of berries in my jam so I didn't puree it really really smooth.  Place berries in a pot and add the sugar (the recipe from certo wanted double the sugar but I didn't think it was necessary because the berries were so sweet).  Bring to a boil for 2 to 3 minutes and then stir in both pouches of liquid pectin.  Boil for another minute and then turn off the heat.  Turn over the jars and fill each one.  As soon as I'm done with one I put the cap on immediately and tighten the lid.  Repeat until all of them are filled.  I got about 9  16oz jars from this batch.  After the jars are all tightened I place the jars back in the boiling water for 5 minutes.  Then take them out and place on the sheet pan and don't move them for another 12 hours.  You should here your tops pop on the jars about 10 to 20 minutes after your pull them out of the water.  This insures a proper seal.  If this doesn't happen you need to follow the steps of proper canning to insure complete safety (certo has guidelines).  The next day  you can start enjoying this wonderful jam.  More recipes to come soon with it.

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