HOME   ABOUT   BOOKS   EVENTS   MERCH   RECIPES   LINKS

Mulberry Apple Jam

Mulberry Apple Jam
Day One Hundred and Fifteen (12.09.2012)
Processing: Boiling Water Canner 10mins
Storage: 12 months +
Yield: 6 cups per batch
        
Juicy, delicious, freshly picked mulberries in a sweet jam combined with tart green apples. Delicious on toast, crackers, cheesecake or pancakes, baked goods and sandwiches.
     
Ingredients:
450g (1 pound) mulberries

450g (1 pound) tart green apples
1/2 cup water
1/4 cup lemon juice
4 cups white sugar
       

Prepare fruit.
Wash mulberries, drain well. If you are doing normal jam (ie seeds left in) trim the stalks off the mulberries and discard. If you are going to make a seedless jam, leave the fruit whole (we'll remove the stalks & seeds after cooking). I also include a few red or part-red (unripe) berries to boost the pectin content. Wash apples, drain, peel, core and then thinly slice (or chop). Place prepared fruit into your jam-making pan (large, heavy-based pot). Add water and bring to a boil then simmer until soft, mashing fruit gently to release juice. Puree using immersion (stick) blender, food processor or blender. Remove seeds and stalks by running through a food mill or fine sieve (I leave seeds in).

    
Prepare jars.
Prepare jars by covering in water and boiling for 10 minutes.

   
Combine mulberry puree with sugar and lemon juice.
Combine remaining ingredients with the fruit puree in the large pot. Whisk over medium heat until sugar has dissolved then bring to a boil. Boil for approximately 20 minutes or until gel stage (set) has been achieved (mixture will develop skin on freezer-temperature saucer/spoon). Skim off and discard foam.
      
Prepare lids.
While you are making the jam, place the lids into a pan of previously boiling water. Do not simmer or boil, just let the lids heat through in the few minutes while you make the jam and then fill the jars, removing the lids from the water when you are ready to place them onto the jars to seal.
       
Ladle hot jam into hot jars.
Immediately spoon hot jam into hot jars, leaving a 1/4 inch (0.5cm) headspace. Remove bubbles, wipe rims and seal.
   
Boiling water canner processing.
Process in boiling water bath canner for 10 minutes (start timer once water returns to a full boil). When time is up, turn heat off and rest jars in water for 5 minutes before placing onto a towel-covered bench overnight to cool.
       
Next day: check for seals.
Check jars have sealed before labelling and storing in a cool, dry and dark place for up to 12 months.
     
For more photos of this recipe, visit HERE
Acknowledgement 
Kaya Wanjoo. Food Preserving kaditj kalyakoorl moondang-ak kaaradj midi boodjar-ak nyininy, yakka wer waabiny, Noongar moort. Ngala kaditj baalap kalyakoorl nidja boodjar wer kep kaaradjiny, baalap moorditj nidja yaakiny-ak wer moorditj moort wer kaditj Birdiya wer yeyi.
Hello and Welcome. Food Preserving acknowledges the Traditional Custodians of the land on which we live, work and play, the Nyoongar people. We recognise their connection to the land and local waterways, their resilience and commitment to community and pay our respect to Elders past and present.
 
Copyright © 2024 Megan Radaich. All rights reserved.
Permission for sharing links from this website is given for non-commercial use only.  
Except as permitted under the Australian Copyright Act of 1968, no other part of this website may be reproduced or utilised in any form by any means, electronic or mechanical, including photocopying, recording, or by any information storage and retrieval system without written permission from the author. Disclaimer