Mulberry Jam Recipe Without Pectin

Jump to Recipe·Print Recipe This no pectin homemade mulberry jam recipe is easy to make with 3 simple ingredients: Mulberries, sugar and lemon juice. Perfect on toasted bread for breakfast or on cakes. We always use this method to make jams in Turkish cuisine. Check out our strawberry jam, lemon jam, orange jam and unripe fig jam recipes. These are all without pectin and packed with the flavor of fruit.  Mulberries are a sign of summer and one of the best ways to preserve them longer is to make mulberry jam. Fill your crepes with it, smear some on French toasts or mix with your homemade yogurt and enjoy it all year round. Ingredients We need only three ingredients for this easy mulberry jam recipe without pectin:  Black mulberries. We always use black to make this jam, but you can use white if itâ��s what you have in your area. Make sure they are ripe and sweet. Try to pick ripe and undamaged mulberries, wash them well before you start making the jam.Sugar. We use granulated sugar. And the ratio for a jam like this is generally 1:1. However, we reduce the amount of sugar and use 500g of mulberries and 300g of sugar.  It is still fine and sweet enough for us. Lemon juice. We need freshly squeezed lemon juice to give the jam a nice consistency. Also, it prevents your mulberry jam from causing sugar crystals as it waits. So please donâ��t leave it out.  Alternative Add-Ins We love our mulberry jam plain, but you can always add some more flavors to it. For example, you can throw a few cloves in it if you love the flavor of this spice.  Also, you can use fresh basil leaves or mint leaves too. Add these right before removing the jam from the heat.  How To Make First, place a small plate or bowl in the freezer. Weâ��ll use this to check the consistency of the jam. Second, rinse mulberries well and cut the stems out.  Third, use a shallow pan and put half of the mulberries in it. Sprinkle half of the sugar over these. Then add the remaining mulberries as the third layer and then sprinkle the remaining sugar over them. Let them sit for 4-5 hours if you have time and then cook for 25-30 minutes. If you donâ��t want to wait that long, put the pan over the lowest heat and heat it until sugar dissolves and you see the mulberries release their juice, stirring occasionally. Then bring the heat to medium high and let it simmer for about 20 minutes. Next, add in lemon juice and cook for another 5 minutes.  Now, you can check the consistency of the jam. To do this, remove the small bowl from the freezer. Drop some jam into it and refrigerate for a minute. Check if it is still too runny or has a jelly-like consistency. Your jam is ready if it has this right consistency. Transfer the jam into small jars, let it cool completely and then keep it in the fridge.  Tips If your mulberries are not sweet enough, increase the amount of sugar and use a 1:1 ratio; 500g mulberries and 500g sugar.When simmering the jam, remove any foams on the surface using a slotted spoon.If the jam is still too runny when you test its consistency, let it simmer for another 5-10 minutes.If you want to increase the amount and keep it for a longer time, sterilize the jars and use brand new lids. To have even a better result, cover the top of the pot with a very thin cheese cloth and wait it under sun at your balcony or garden. This will help your jam to get a better consistency and to get even more delicious.As always: If you make this recipeâ��or any recipes on Give Recipeâ��let us know what you think by rating and leaving a comment below. And post a pic on Instagram tooâ��tag @give_recipe so we can see! Sign up for the FREE GiveRecipe Newsletter to get the new recipes into your inbox! And stay in touch with us on Facebook, Pinterest, YouTube and Instagram for all the latest updates. Printð��� Recipe Black Mulberry Jam Recipe Without Pectin Homemade mulberry jam recipe without pectin. Made with 3 ingredients. Author: Zerrin Prep Time: 20 minutes Cook Time: 40 minutes Total Time: 1 hour Yield: 1 jar 1x Category: Dessert Method: Cooking Cuisine: Turkish Ingredients Scale 1x2x3x 500g/1 pound mulberries 300g/0,66 pound sugar 1 tablespoon lemon juice, freshly squeezed Instructions Place a small plate or bowl in the freezer. Weâ��ll use this to check the consistency of the jam. Rinse mulberries well and cut the stems out. Use a shallow pan and put half of the mulberries in it. Sprinkle half of the sugar over these. Then add the remaining mulberries as the third layer and then sprinkle the remaining sugar over them. Let them sit for 4-5 hours if you have time. If you donâ��t want to wait that long, put the pan over the lowest heat and heat it until sugar dissolves and you see the mulberries release their juice, stirring occasionally. Bring the heat to medium high and let it simmer for  about 20 minutes. Add in lemon juice and cook for another 5 minutes. Now, you can check the consistency of the jam. To do this, remove the small bowl from the freezer. Drop some jam into it and refrigerate for a minute. Check if it is still too runny or has a jelly-like consistency. Your jam is ready if it has this right consistency. Transfer the jam into small jars, let it cool completely and then keep it in the fridge. Notes If your mulberries are not sweet enough, increase the amount of sugar and use a 1:1 ratio; 500g mulberries and 500g sugar. When simmering the jam, remove any foams on the surface using a slotted spoon. If the jam is still too runny when you test its consistency, let it simmer for another 5-10 minutes. If you want to increase the amount and keep it for a longer time, sterilize the jars and use brand new lids. Keywords: mulberries, mulberry jam, jam making Healthy Apple Cinnamon MuffinsPumpkin Muffins With Cake MixHow To Brine OlivesFresh Peach Bread Recipe With Walnuts