Mulberry Jam Recipe #1: Basic

Ingredients:
1kg Mulberries
1 kg gelling sugar/setting sugar (if ratio is 1:1)
1 Lime (Juice of it)
10g Butter
Sterilized and washed glasses (~3 x 500ml)

Directions

1) Weigh and De-Stalk Mulberries

2) Prepare Lime and Jam setting Sugar.

3) Put Mulberries in 6l pot and crush them with a potato masher.

4) Add Sugar and Lime juice.

5) Heat on low flame (no boiling) until all the sugar has dissolved.

6) Add Butter.

7) Bring to hard boil, boil until a drop of jam does not move when put on a cold plate. Skim off the foam if it builds, stir occasionally.

Fill into washed and sterilized jars (don't forget to preheat them carefully or they might break due to the sudden impact of heat!): Et voilá! We needed 3 500ml glasses for the amount of jam we made.

2nd Time - What can be done better?

A) Heat up the berries without the sugars, wait until they are cooked and start to fall apart, Only then crush them with a potato masher.

B) At that point you have the options of either making jam or jelly. If you want to make mulberry jam, just continue with C, if you want to make jelly press the fruit through a thin sieve or a cheese cloth and only continue with the pure juice. If you just have the fruit juice, probably 800g to 1000 ml will suffice. (I personally quite liked the jelly consistency that came out when I tried, Rob prefers the Jam :))

C) Instead of adding all the sugar instantansously, add it 1-2 spoons at a time and wait until it dissolved. All on low flame, it should neither be simmering nor boiling!

D) After that continue as described, bringing it to a rolling boil for at least for minute. To test though, put the plate in the fridge for a minute and then see, whether the jam/jelly remains runny still or sets. 

E) Instead of Lime Juice, also some of the peel can be added, if you have organic limes at hand. Be careful, that you don't add too much Lime! (We have two glasses of rather limey jam)

F) If you don't have jam setting sugar, it is possible to replace it with small cut pieces of peel of apples that are as unripe as possible, plus lime peel, since both contain pectin that serves as a setting agent. You have to experiment to find out the right amount. Just use normal sugar if you want to try this way.

G) I haven't done this, but my feeling tells me, this could go rather well with elderberry juice added.... too bad we haven't got a bush around here...yet :)