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Category: Sauces and condiments

Persian Mulberry Jam

Persian Mulberry Jam
Luis Sinco / Los Angeles Times

Mohammed Ali and Viola Fouladi grow 100 mulberry trees at their home in Bonsall, so each summer they have a surplus of Persian mulberries, the most flavorful kind. Viola uses this simple recipe to preserve the fruits to enjoy throughout ... Read more

Total time: 25 minutes | Makes 3 cups
  • 5 cups Persian mulberries
  • 1 cup sugar
  • 1 tablespoon lemon juice
  • 1 (1 3/4-ounce) package pectin

Step 1Bring berries and sugar to boil in saucepan. Add lemon juice and pectin. Simmer 20 minutes over low heat. Do not overcook fruits.

Step 2Fill jars with jam, leaving about 1/2-inch head space. Fasten with new lids and place in boiling water bath for 10 minutes. Remove and cool. Check lids by pressing down in center. Lid should not spring back; if lid springs back, return to water bath 5 more minutes. Tighten lids and wipe clean. Store in cool, dark place.

Each tablespoon:
22 calories; 2 mg sodium; 0 mg cholesterol; 0 grams fat; 6 grams carbohydrates; 0 protein; 0.14 gram fiber.
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