Traditional jam (mulberry) from Ball Complete Book of Home Preserving: 300 Delicious and Creative Recipes for Today by Lauren Devine and Judi Kingry

  • lemons
  • mulberries
  • sugar
  • fruit pectin

Where’s the full recipe - why can I only see the ingredients?

Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • springandfall on July 09, 2014

    Why does this recipe call for such a large proportion of sugar compared to other berry jams? Having lucked into some mulberries but not enough for the recipe, I made this with a combination of mulberries (1 3/4 cups mashed), gooseberries (3/4 cup mashed), and currants (1/2 cup cooked). I thought the tartness of the gooseberries and currants, plus the relatively large amount of lemon juice, might balance out the sugar, but it still turned out excessively sweet, masking the complexity of the tart elements. Surely it would have been even sweeter with all mulberries, as prescribed. Since there's normally a reason for the amount of sugar in a canning recipe, I thought I should respect it here, as I've found this book to be reliable and was already varying the fruit, but I wish I hadn't. If anyone knows why mulberries require more sugar than other berries, I'd be curious to know.

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