Ingredients:

  • 2 lbs fresh mulberries, washed and stemmed
  • 1 tbsp lemon juice, freshly squeezed
  • 1 tsp lemon zest, finely grated
  • 1/2 cup granulated cane sugar
  • 1.75 oz low-methoxyl pectin
  • 1/4 tsp salt

Instructions:

  1. Combine the washed mulberries, lemon juice, and lemon zest in a wide, heavy-bottomed pot. Using a potato masher or the back of a spoon, lightly crush about one-third of the berries to release natural juices and pectin.
  2. Stir in the granulated cane sugar, salt, and low-methoxyl pectin.
  3. Turn the heat to medium-high, stirring constantly to ensure the pectin dissolves without clumping.
  4. Bring the mixture to a rolling boil and maintain this boil for 5–7 minutes, stirring occasionally to prevent scorching.
  5. Remove from heat once the mixture reaches 220°F (104°C) or passes the plate test (a dollop of jam wrinkles when pushed with a finger on a cold plate).
  6. Let the jam sit for 2 minutes to allow air bubbles to escape before transferring to glass canning jars.