Phoebe, here in Michigan mulberries are pretty prolific. I've used them successfully in nearly any recipe that calls for blackberries, although they are not actually a berry, they're a fruit and they are more "fragile" and tend to mush up a bit more.
Here's my basic mulberry jam recipe, using Sure Jell. I've gone to longer cooked no-pectin recipes so I can reduce the sugar, but this has worked well in the past.
- 5-1/2 cups prepared fruit (buy about 3 qt. fully ripe mulberries)
- 1/2 cup fresh lemon juice
- 1 box Sure Jell
- 1/2 tsp. butter or margarine
- 8-1/2 cups sugar, measured into separate bowl
Adapted from ths.gardenweb.com
Bring boiling-water canner, half full with water, to simmer. Wash jars and screw bands in hot soapy water; rinse with warm water. Pour boiling water over flat lids in saucepan off the heat. Let stand in hot water until ready to use. Drain jars well before filling.
CRUSH mulberries thoroughly, one layer at a time. Measure exactly 5-1/2 cups prepared fruit into 6- or 8-qt. saucepot. Stir in lemon juice.
STIR in pectin. Add butter to reduce foaming. Bring mixture to full rolling boil (a boil that doesn't stop bubbling when stirred) on high heat, stirring constantly. Stir in sugar. Return to full rolling boil and boil exactly 4 min., stirring constantly. Remove from heat. Skim off any foam with metal spoon.
LADLE immediately into prepared jars, filling to within 1/8 inch of tops. Wipe jar rims and threads. Cover with two-piece lids. Screw bands tightly. Place jars on elevated rack in canner. Lower rack into canner. (Water must cover jars by 1 to 2 inches. Add boiling water, if necessary.) Cover; bring water to gentle boil. Process 10 min. Remove jars and place upright on towel to cool completely. After jars cool, check seals by pressing middles of lids with finger. (If lids springs back, lids are not sealed and refrigeration is necessary.)