A simple mulberry jam marks the season for mulberries, and it’s the perfect way to preserve them!
This year, I only managed to make two small jars of jam since we ate most of the mulberries fresh or baked them into pies. I baked at least one pie a week, and they were so delicious that we didn’t mind at all. Now, my family and I need to figure out how to make these two little jars of jam last, hopefully until the next season (doubt it).
I prefer jams without added pectin, as I’m not keen on using ingredients I can’t produce myself. It’s not a bad thing, it’s just not my thing.
So, let’s dive right into the ingredients and the process!