Wednesday, June 16, 2010

Wild Mulberry Jam

Pectin is a structural hetero polysaccharide contained in the primary cell walls of fruits.It is a gelling agent that causes thickening of Jams and jellies.Some fruits are naturally high in Pectin content. Examples include sour/unripe Apples , sour blackberries, Cranberries,Concord Grapes,Lemons and all citrus skin(oranges, tangerines, grapefruit, lemons, limes, etc. - the pectin is high in the skin but low in the fruit). I have  used Apples and an Orange with its peel in this recipe instead of store brought pectin.

  1. Mulberries - approximately 4 cups
  2. Sugar - 1.5 cup
  3. Green apples - 2 (grated fine)
  4. Orange peel - from 1 Orange (Remove the outermost peel without the white part and chop it up and use)
  5. Orange Juice - from the 1 Orange you peeled

Wash your berries by floating them in a clean sinkful of water, and scoop them out into a collander to drain.Be gentle and do not crush the berries.They get bruised very easily.
Add all the ingredients into a big pot and cook stirring occassionally for 35 - 45 minutes until the berries breakdown and the apples are cooked.Let it cool down to r
Mulberries have a lot of seeds and stems so It is better to strain them - Strain using a medium net so that some seeds fall in.
Cook down the strained juice until it starts to thicken.
To test the consistency of your jam when it is cool - Keep a small dish in the freezer and once it is cold pour a drop of jam on it and wait for a minute .It will start thickening on contact. So cook the mixture until it is a consistency you like.
Store in clean dry jars in the refrigerator.

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