July, wow! I'm harvesting them here in Charlotte, the first week in May. I forget sometimes, how lucky I am to have such an early and long growing season here.
Omg. That’s amazing. You are lucky to have such an early bloom. My trees are barely budding and the hostas are just peeking out of the ground. Happy mulberry picking and jamming. Thanks for watching.
Thank you for a sugar alternative, every recipe I was seeing was 2 parts fruit to 1 part sugar …or more! It’s such a shame, a healthy medicinal berry negated by a ton of sugar. I appreciate this! I hope more people see this video and realize there are healthy alternatives out there!
Thanks for sharing, I appreciate the support. I have lots of berries just starting to bud. I’ll have to look for new ways to use them. Thanks for watching.
My tree is full of berries and should be ready for picking soon. What a delicious fruit. I’m making mulberry liqueur this year. Well, I made it last year but will be doing a video on it and tasting the final product soon. Thanks for watching.
Bali and mulberries! You are lucky. My tree is just starting to produce fruit. Time to start thinking about new ways to enjoy them. Have a wonderful day ! Thank you for watching.
Absolutely, it’s delicious jam. I freeze the rest , on cookie sheet then bag it. That way I can make jam all year long. I’ve also made mulberry liqueur which is delicious too. Thanks for watching and happy jamming.
Love the tarp set up funneled into the Rubbermaid container. We have mulberry trees but I have never made jam from them... but now know how to get enough fruit off the trees (and not just all spilled onto the field) for jam. Thank you! 💕
@@suzyrebelo I made some today, and it IS tasty! (I used an immersion blender to help chop up the stems and such instead of the potato masher.) I got 5 pints. 🎉 Thanks again ~
That’s awesome. I love the feedback. Amazing what you can use from your own backyard. So glad you liked it. Yes, the immersion blender would make it much faster and easier. Good tip. Enjoy your jam!
Thank you for sharing your recipe. I will make it for sure. I made a batch with sugar today and need some without sugar. My tree is young and it is giving a lot of betties. Now, i know it's full potential and can't wait.
It’s the gift that keeps on giving. I’m on my 4 th pick of berries. I’m getting about 2-3 lbs every day or every other day. So glad you liked this recipe. I’m making mulberry liqueur today. Thanks for watching.
I’m glad you liked this video. I used 1 cup of sugar or sugar alternative. The jam is sweet and flavourful. However, if you prefer a sweeter jam you could add more sugar. Thanks for watching
I haven’t made a video on it yet because I wanted to try it out first. I use vodka. Specifically , potato vodka because I find it to be really smooth on the pallet. I’ll share the recipe if it turns out to be as good as I think it will.
Hi Phyllis. You can absolutely omit the butter. It doesn’t impact taste it just gets rids of a bit of foaming. It’s really delicious Thanks for watching
No processing. Because everything is hot when filling the jars, they seal themselves overnight as they cool. You’ll hear the lids popping when sealed. My dear friend’s mother taught me this method some 30 years ago. Who knew I’d end up living in the same town as she does some 30 years later. She’s the one that owns the beautiful orchard I pick fruit from. Her health has been declining recently , so now I make jam for her. It’s funny how life turns out and prepares you to be of some service. Even as simple as making a jar of jam. Enjoy
Hi there. I don’t use a water bath method anymore. I learned to persevere jams and jellies by sterilizing jars in the oven and using the heat of the jam to create a vacuum seal. I’ve used this method for some 30 years and it works really well. If you don’t hear the lids pop while cooling or if there is give when pressing on the lid after it has cooled , then the jam didn’t seal and I store them in the fridge. Thanks for watching.
Hello. Pectin is commercially produced powder made from citrus fruits used as a gelling agent in jams and jellies. The pectin I used is for sugar free jams and jellies. Meaning, you don’t need to use sugar in the recipe. Common brands in Canada are Bernadine and certo. Without the pectin the jam of jelly would stay in a liquid form , unless you used a lot of sugar , and cooked it for a long time. Hope this helps. Thanks for watching.
The recipes are usually at the end of the video or in the description below the video. Here you go to print follow link drive.google.com/file/d/1CeHZ... Thanks for watching.
Hello. The white mulberries are native to China while red are native to North America. I have the red in my yard. The berries ripen at different times on the same branch so you get white, red ,and dark purple growing together. Perhaps that is what I was referring to. Thanks for watching
July, wow! I'm harvesting them here in Charlotte, the first week in May. I forget sometimes, how lucky I am to have such an early and long growing season here.
Omg. That’s amazing. You are lucky to have such an early bloom. My trees are barely budding and the hostas are just peeking out of the ground. Happy mulberry picking and jamming. Thanks for watching.
Normally, we are picking in July, but everything seems to be early this year. We picked mulberries yesterday.
@@krisgangwer3796 Wow! Like I said, I'm spoiled here for our early season. I've been picking cucumbers for the past week!
Thank you for a sugar alternative, every recipe I was seeing was 2 parts fruit to 1 part sugar …or more! It’s such a shame, a healthy medicinal berry negated by a ton of sugar. I appreciate this! I hope more people see this video and realize there are healthy alternatives out there!
Thanks for sharing, I appreciate the support. I have lots of berries just starting to bud. I’ll have to look for new ways to use them. Thanks for watching.
You're the most fascinating person on CZcams. Love your videos! Thank you so much!
You are too kind. Thank you for watching.
This is a treat. Fruity, not tart, and not too sweet - just berry perfect! Thanks, Suzy
I’m so glad you enjoyed it. Thanks for your support
Love this video! Thank you for all the information on the mulberry too, very awesome fruit! Thankful to have two trees on my property.
My tree is full of berries and should be ready for picking soon. What a delicious fruit. I’m making mulberry liqueur this year. Well, I made it last year but will be doing a video on it and tasting the final product soon. Thanks for watching.
@@suzyrebelo awesome! Can’t wait. I just made mulberry orange bars! Love figuring out all the different ways to use this fruit.
I have made this multiple times and love it!
Isn’t it great! I love it too. But my all time favourite is the wild grape jelly. A definite must try. Thanks so much for watching. Happy jamming
The jam looks great! I’ve never had mulberries so I would like to try.
They are very sweet and flavourful. Most wild berries and fruit are packed with flavour and these are no exception. Thanks for watching
Hi! Thank you for giving the benefits of mulberries! We're lucky to have them every day in our garden! Love from Bali
Bali and mulberries! You are lucky. My tree is just starting to produce fruit. Time to start thinking about new ways to enjoy them. Have a wonderful day ! Thank you for watching.
Mulberries have been a hassle that I'm going to turn into a blessing you're a good teacher thank u
Absolutely, it’s delicious jam. I freeze the rest , on cookie sheet then bag it. That way I can make jam all year long. I’ve also made mulberry liqueur which is delicious too. Thanks for watching and happy jamming.
Beautiful video. Being eating the jam my grandson makes and sells in our home town..
Thanks Yolanda. There’s nothing like a good homemade jam.
Looks delicious! Tfs
Thanks 🙏
Love the tarp set up funneled into the Rubbermaid container. We have mulberry trees but I have never made jam from them... but now know how to get enough fruit off the trees (and not just all spilled onto the field) for jam. Thank you! 💕
You’ll love the jam. It’s so delicious. I’m getting ready for this years harvest. I’ll be making mulberry liqueur
Thanks for watching
@@suzyrebelo I made some today, and it IS tasty! (I used an immersion blender to help chop up the stems and such instead of the potato masher.) I got 5 pints. 🎉
Thanks again ~
That’s awesome. I love the feedback. Amazing what you can use from your own backyard. So glad you liked it. Yes, the immersion blender would make it much faster and easier. Good tip. Enjoy your jam!
I like them slightly pink so they are tart! Yum
Yes. It’s almost mulberry season. I can already see the buds of new fruit on the tree. Thanks for watching.
Nicely presented! thank you.
Thanks for watching. I appreciate the support.
Thank you for sharing your recipe. I will make it for sure. I made a batch with sugar today and need some without sugar. My tree is young and it is giving a lot of betties. Now, i know it's full potential and can't wait.
It’s the gift that keeps on giving. I’m on my 4 th pick of berries. I’m getting about 2-3 lbs every day or every other day. So glad you liked this recipe. I’m making mulberry liqueur today. Thanks for watching.
Thanks for responding! I hope you share that process as well. I just found you and will be binge watching some of your videos...
I’m glad I saw this. Great tips and I had previously seen to put 2 cups of sugar compared to your 7. I don’t want tart jam!
I’m glad you liked this video. I used 1 cup of sugar or sugar alternative. The jam is sweet and flavourful. However, if you prefer a sweeter jam you could add more sugar. Thanks for watching
Mdc says mulberry ripens in June, but mine weren't told and started ripening may 9. Thank you for the video
Oh wow. Early pickings! I think you’ll really enjoy the jam. Thanks for watching.
Nice video! Great job👍
So glad you liked it. I have mulberry liqueur brewing for the past 6 months. Can’t wait to see how that turns out. Thanks for watching.
@@suzyrebelo thats cool! Did you ever make a video on the liquor? I've been wanting to try making it too. What did you use as the alcohol in it?
I haven’t made a video on it yet because I wanted to try it out first. I use vodka. Specifically , potato vodka because I find it to be really smooth on the pallet. I’ll share the recipe if it turns out to be as good as I think it will.
I wonder if this could be made without the butter.
Hi Phyllis. You can absolutely omit the butter. It doesn’t impact taste it just gets rids of a bit of foaming. It’s really delicious Thanks for watching
I wish I can find mulberry somewhere
I hope you can find a tree too. It produces more berries than you can pick. Thanks for watching.
So you don’t process your jam?
No processing. Because everything is hot when filling the jars, they seal themselves overnight as they cool. You’ll hear the lids popping when sealed. My dear friend’s mother taught me this method some 30 years ago. Who knew I’d end up living in the same town as she does some 30 years later. She’s the one that owns the beautiful orchard I pick fruit from. Her health has been declining recently , so now I make jam for her. It’s funny how life turns out and prepares you to be of some service. Even as simple as making a jar of jam. Enjoy
I notice that you did not water bath your jam.. Is there a reason for this?
Hi there. I don’t use a water bath method anymore. I learned to persevere jams and jellies by sterilizing jars in the oven and using the heat of the jam to create a vacuum seal. I’ve used this method for some 30 years and it works really well. If you don’t hear the lids pop while cooling or if there is give when pressing on the lid after it has cooled , then the jam didn’t seal and I store them in the fridge. Thanks for watching.
What is pectin
Hello. Pectin is commercially produced powder made from citrus fruits used as a gelling agent in jams and jellies. The pectin I used is for sugar free jams and jellies. Meaning, you don’t need to use sugar in the recipe. Common brands in Canada are Bernadine and certo. Without the pectin the jam of jelly would stay in a liquid form , unless you used a lot of sugar , and cooked it for a long time. Hope this helps. Thanks for watching.
Mdm kindly give the ingredience in making jam
The recipes are usually at the end of the video or in the description below the video.
Here you go
to print follow link
drive.google.com/file/d/1CeHZ...
Thanks for watching.
You call them white mulberries but they are black. What am I missing please?
Hello. The white mulberries are native to China while red are native to North America. I have the red in my yard. The berries ripen at different times on the same branch so you get white, red ,and dark purple growing together. Perhaps that is what I was referring to. Thanks for watching