• Prepare Mulberries: Wash and clean the mulberries, removing any stems or debris. Don't worry if you miss a few; they won't judge you (but your jam might).
  5 cups mulberries
• Combine Ingredients: In a large pot, mix the mulberries, sugar, lemon juice, and zest. If using pectin, add it now. Think of pectin as the jam's personal trainer—helping it get in shape.
  5 cups sugar, 1 medium lemon, 1 packet pectin, 5 cups mulberries
• Cook the Jam: Bring the mixture to a boil, then reduce heat and simmer for about 30 minutes, or until the jam thickens. If it starts to boil over, don't panic; just dance around the kitchen with a spoon, and it'll calm down.
• Blend (Optional): Use a hand blender to smooth out the jam if desired. Be careful not to blend your fingers in there; we need those for jam-tasting duties.

Can the Jam

• Prepare the Jars: First, ensure your jars are clean. While sterilization isn't strictly necessary for water bath canning if you're processing for over 10 minutes, it's always a good idea to wash the jars, lids, and rings in hot soapy water and rinse them well.
• Ladle the Jam: Use a ladle to fill the hot, clean jars with the jam, leaving about ¼ inch of headspace at the top. This space is crucial for creating a vacuum seal.
• Remove Air Pockets: Use a non-metallic utensil (like a plastic or wooden spoon) to gently remove any air pockets in the jam. This helps prevent spoilage.
• Wipe the Rims: Clean the rims of the jars with a damp cloth to ensure they're free of any jam residue. This helps the lids seal properly.
• Add Lids and Rings: Place the lids on the jars and screw on the rings until they're just fingertip tight. (Pretend you're putting a lid on for a 3-year-old to open.) Don't overtighten, as the jars will expand during processing.
• Process in a Water Bath: Place the jars into a water bath canner, making sure the boiling water level is at least 1 inch above the tops of the jars. Return the water to a boil and process for 10 minutes (start the timer after the water is boiling again).
• Let Them Cool: After processing, carefully remove jars using a jar lifter and place them on a towel-covered surface to cool undisturbed for 12-24 hours until sealed. For the next batch, refill the canner with boiling water if needed to maintain at least 1 inch above the jar tops. Once new jars are ready, place them in the hot water, return the water to a rolling boil, and process and repeat.