Persian Mulberry Jam

Time 25 minutes
Yields Makes 3 cups
Persian Mulberry Jam
(Luis Sinco / Los Angeles Times)

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


Fill 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.

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