In the past, I have not been patient or experienced enough to get mulberries to the correct jam consistency. Mulberries don't have enough pectin on their own to jam, I've always wanted to make my own pectin, and I had a couple pomelos hanging around. So this year, I did a bit more research, used the turbo burner on my stove to get the temp up and voila! Success!
homemade citrus pectin from half a pound of pith
2 7/8 cups sugar
1 tablespoon white balsamic vinegar (or lemon juice or vinegar of your choice)
Rinse mulberries and clip the little stem off (this part takes forever).
In a large enameled pot (or other high heat tolerant, non-reactive pot), mix the mulberries with sugar and let sit in the fridge for 8 hours.
Put mulberry mix on high heat, add pectin and vinegar, and stir frequently to 220 degrees or to gel point (this part can take awhile - be patient to get to that gel point)
If you're canning, fill jars leaving 1/2 inch head space and process in a boiling water bath for 5 minutes.
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