-
1
Change into clothing that you don't mind getting stained.
-
2
Mulberry juice spatters everywhere during this process, and is very hard to remove.
-
3
Rinse the mulberries.
-
4
There will be ants and other unrecognizable critters, so rinse well and drain in a colander.
-
5
Weigh the pot in which you will be boiling the berries.
-
6
Prepare a pair of disposable rubber gloves (I recommend surgical gloves, or other tight fitting ones), and a trash can lined with a plastic bag.
-
7
To remove the stems from each mulberry, hold the stem with one hand...
-
8
...and gently massage the berries with the other hand while separating them from the stem.
-
9
Strip them off the stem.
-
10
This is the remaining stem.
-
11
They give the jam a poor texture if not removed.
-
12
Here are the de-stemmed berries.
-
13
This amount took me 1 hour to de-stem.
-
14
Place the stem-free mulberries in a pot, then weigh the pot to record the weight of the berries (mine yielded 1,540 g).
-
15
Calculate 60% of that weight and that is the amount of sugar to add (I used 924 g of sugar).
-
16
Let it sit for a while until the sugar blends into the mulberries (since the berries are de-stemmed, this does not take long).
-
17
Bring the pot to a boil, then reduce to medium heat.
-
18
Simmer while skimming off the scum.
-
19
While simmering, boil the jars and lids in water in a separate pot to sterilize.
-
20
(Be sure to have the jars in the pot before starting to heat the water, because otherwise they will crack.
-
21
Dry the jars and lids on top of a paper towel.
-
22
Squeeze out 2 lemons' worth of juice (I yielded 75 ml).
-
23
Once the jam starts to thicken, add the lemon juice, bring to a boil, then remove from heat.
-
24
Put your gloves back on, transfer the jam to the jars while hot, then tightly seal the lids.
