Lacey’s Pantry – Mulberry Jam

By Lacey Newlin

Wild mulberries grow in many parts of Oklahoma. Although they are sometimes a bit of a menace because when they ripen and fall from their trees they often leave purple stains everywhere, they are a tasty treat that can be enjoyed right off the tree. This mulberry jam recipe is the perfect way to enjoy them year round, just be aware that your hands will be stained for several days after handling them.

Makes 4 half pints

3 cups of crush mulberries, stems removed
2 cups of sugar
1/2 cup of lemon juice
3 tablespoons pectin
1/4 teaspoon butter (optional)

Sterilize jars and lids. Combine mulberries, lemon juice and butter in a large saucepan. Whisk in pectin. Bring mixture to a full rolling boil that cannot be stirred down, over high heat, stirring constantly. Add all sugar, stirring to dissolve. Return mixture to a full rolling boil. Boil hard one minute, stirring constantly. Remove from heat. Skim foam if necessary. Ladle hot jam into jars leaving 1/4 inch headspace. Wipe rims and put lids and rings on jars. Process in a boiling water canner for 10 minutes. Remove lid and let stand in canner for additional 5 minutes. Remove jars and let cool without moving the jars for 6 hours.