Yesterday I picked the last of the mulberry crop from the suffolkfoodie ancestral home.. The old mulberry tree blew over in the great storm of 1987 but being from a farming family, daddy suffolkfoodie pulled the tree upright with his tractor and tied it back into position. It survived! I have picked over 20kgs of fruit and made some into jam. Here is the recipe. I used jam sugar with added pectin as mulberries are low in pectin. I added plenty of red, unripe fruits to improve the setting, as the red fruit have higher pectin levels.
1kg Mulberries and 1kg of Jam Sugar
Rinse the mulberries carefully and quickly so as not to lose too much juice. Put into a large saucepan and simmer until soft. Stir in the sugar ensuring that it all dissolves. Boil hard until setting point is reached. (Setting point can be tested by dropping some cooked jam onto a saucer which has been chilled in the freezer, a skin will form on top of the jam when setting point is achieved)
Warm some clean jars in the oven, bottle and store.
