Recipe by frogger7537
"This jam recipe has been tossed around my family for three generations and has never failed to work/turn out and is yummy no matter what we add to it! There are so many ways to change and add to it that any person in your family will love it. It also works well using strawberries and rhubarb together or any other berry you can think of instead of mulberries. The preserves may look runny or thin on the cupboard shelf, but once in the fridge they thicken up nicely. Enjoy!"
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water, or more as needed
1 (3 ounce) package
strawberry-flavored gelatin (such as Jell-O®)
1 (1.75 ounce) package
powdered fruit pectin
half-pint canning jars with lids and rings
Very quick and easy recipe to help use up some of the zillion mulberrys from my back yard! This is a little thin, even after being in fridge, but perfect for us as we like to add on ice cream or pancakes. I never boil jars to seal them for any of my canning. I simply put the hot lids on jars (the jars I have already individually warmed up by running under hot water) twist the lids on and done. They always seal nicely and have long shelf life.
Thanks for the recipe!
Good recipe. I used raspberry jello instead of strawberry and it was a good complement to the mulberries. I added extra pectin but it still came out a little too runny for my liking. Next time I would try doubling the amount of pectin.
I was intrigued by the whole jello concept to this recipe. I had picked/shook far too many mulberries & had already cooked them down. I had already made plain Mulberry jelly & Mulberry Orange Rosemary Jam (soo good) & I still had about one batch of cooked mulberries left. I NEVER use commercial pectins in my jams, so here is my version:
4c. Cooked, cleaned, picked through & mashed mulberries & juice (do not need to destem)
1c. Orange juice (any will do, I happened to have Orange Mango on hand)
1c. White Sugar
1c. Brown Sugar
1pkg. Instant orange jello
1/2 tsp Nutmeg
1/2 tsp Madagascar Vanilla (if using reg, I would increase up to 1tsp, depending on tastes)
1. Mix mulberries, 1/2 cup of Orange juice, sugars, Cinnamon & nutmeg in large non-reactive pan & bring to a boil. Lower heat & simmer for 20-30 min till mixture starts to get that dark syrupy look to it (not quite to jellying point). Remember, no pectin, so this calls for patience. Personally, I don't stand over & stir constantly. Make sure your fire isn't too hot, grab your computer, browse Pinterest, sip some fresh Mint Tea (it IS hot in the kitchen & you ARE the homemaking goddess stirring up deliciousness for your family!!) & stir ocassionally.
2. Mix together rest of OJ (1/2c for the math deficient like my bestie) & jell0, then add to mulberry mixture. Bring back to a boil & boil for a minute or so.
3. Remove from heat, add vanilla & stir.
4. Pack & process in jars as usual.
I have made this recipe twice now and it has turned out perfect both times. My first ever attempts at canning. My family loved the flavor!
* Percent Daily Values are based on a 2,000 calorie diet.
Serving Size: 1/45 of a recipe
Servings Per Recipe: 45
Amount Per Serving
** Calories: 28
** Calories from Fat: < 1
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