What do mulberries taste like?

Mulberries taste a little like blueberries but are not quite as tart when fully ripened.

Can you eat the stems on mulberries?

Yes, the tender stems of mulberries are edible and pleasant to eat. It is kind of a pain in the neck to remove them, so I never do. Once they cook down you won't even notice them.

Mulberry Jam Recipe for canning (fruit juice sweetened)

Ingredients

4 pounds mulberries

2 cups apple juice concentrate, divided

grated zest of one lemon

juice of one lemon or 3 tablespoons bottled lemon juice

2 vanilla beans split lengthwise

1 tablespoon calcium water

1 tablespoon Pomona's powdered pectin

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Instructions

First, gather jars, lids, rings, funnel, jar lifter, ladle, and prepare your water bath and half-pint jars. See blog post for very detailed water bath set up and processing instructions.
Next, place mulberries in a large pot and mash with a hand mixer or immersion blender. I don't mind a chunkier jam so I just do this by hand. You can always blend them more later if you decide you want it smoother. Add 1 1/2 cups of the juice concentrate, split vanilla beans, lemon zest and juice, and calcium water.
Place the pot over high heat and bring to a rolling boil then lower heat to a medium and cook, stirring often, for 20 minutes.
After 20 minutes, combine the pectin with the remaining 1/2 cup of apple juice and whisk well to combine. Add this mixture to the hot berry mixture and stir well. Continue cooking over high heat and stirring for 2-3 more minutes until you see signs of thickening. It will thicken up more as it cools later in the jars.
Remove jars from hot water bath and place on towel on counter.
Remove pan from heat and funnel jam into prepared, hot jars leaving 1/2 inch of headspace. Wipe the rims, add the lids, secure the rings finger tight, and process for 10 minutes in boiling water bath. See blog post for detailed water bath set-up and processing instructions.
After 10 minutes, remove jars and place on towel on countertop. Leave jars undisturbed for 24 hours.
After 24 hours remove rings and check that jars have sealed. Label and store sealed jars in a cool, dark place for up to one year.

Notes

How to prepare calcium water: Pomona's Pectin comes with a small envelope of pectin and a small envelope of calcium powder. To prepare calcium water, place 1/2 teaspoon white calcium powder in a jar with 1/2 cup water. Stir or shake to combine. Store in refrigerator between uses and be sure to shake it before you measure out for recipes.

Author: anita | wild thistle kitchen
Prep Time: 20 minutes
Cook Time: 30 minutes
Category: breakfast, jam, summer
Method: water bath canning
Cuisine: American