Instructions

1. Combine the mulberries (stems included) and sugar in a large sauce or stock pot. I use organic berries or berries picked fresh from my mulberry tree. If you do not have enough mulberries for the recipe, you can use blueberries or raspberries also.

2. Heat the mixture. Stir constantly and bring to a slow boil. Continue to boil until the mixture thickens (approximately 20 minutes).

3. Remove the mulberry jam from the heat and spoon the jam into sterilized canning jars. Using a jar funnel in this step will prevent the mulberry jam from spilling onto the rim of the jar. Leave 1/2 and inch of space at the top of the jar.

4. Place sterilized rims and rings on the jars of jam. Boil the jars for at least 15 minutes in a water bath canner. Remove the jars from the boiling water and let stand, undisturbed, overnight. The jars will begin to seal after a few hours.