Mulberry jam | Women’s Weekly Food
Combine berries, sugar, the water, rind and juice in large saucepan; stir over high heat, without boiling, until sugar dissolves. Bring to the boil; boil, uncovered, without stirring, about 10 minutes or until berries are soft.
Carefully pour berry mixture into large heatproof jug; push about half the mixture through a fine sieve back into pan, discard seeds. Pour remaining berry mixture back into pan. Sprinkle pectin over jelly; boil, uncovered, about 5 minutes or until jam jells when tested.
Pour hot jam into hot sterilised jars; seal immediately. Label and date jars when cold.
Love this recipe but mulberry season is over? Blackberries can be used instead.
Test Kitchen tip